Pan-Roasted Porterhouse Steak with Charred Chilli Chimichurri
ID: b4f42213...
A juicy, perfectly pan-roasted porterhouse steak cooked in a high-heat pizza oven, served with a vibrant, smoky charred chilli chimichurri sauce.
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🍳 Cooking Flow
Preheat the oven and pan, then season the porterhouse steak with salt. → Sear the steak in beef tallow, flipping every 45-60 seconds until the internal temperature is 42°C, then let it rest. → Char the chilli and spring onions under the flame, then finely chop them along with garlic and parsley. → Mix the chopped herbs and charred vegetables with olive oil, red wine vinegar, and salt to make the chimichurri. → Slice the rested steak and serve with the chimichurri spooned generously on top.
Cooking Steps
Brief Cooking Order
Preheat the oven and pan, then season the porterhouse steak with salt. → Sear the steak in beef tallow, flipping every 45-60 seconds until the internal temperature is 42°C, then let it rest. → Char the chilli and spring onions under the flame, then finely chop them along with garlic and parsley. → Mix the chopped herbs and charred vegetables with olive oil, red wine vinegar, and salt to make the chimichurri. → Slice the rested steak and serve with the chimichurri spooned generously on top.
Introduction
A juicy, perfectly pan-roasted porterhouse steak cooked in a high-heat pizza oven, served with a vibrant, smoky charred chilli chimichurri sauce.
Step 1
Preheat the pizza oven to around 450°C and place a large cast iron pan inside to preheat for 90 seconds. Season all sides of the porterhouse steak generously with cooking salt.
Step 2
Add the beef tallow to the hot pan, place the steak in, and return it to the oven. Cook the steak, flipping every 45–60 seconds to develop an even crust, until the internal temperature reaches 42°C.
Step 3
Remove the steak from the pan and let it rest for 15 minutes. Meanwhile, place the spring onion whites and red chilli on a wire rack close to the oven flame until blistered and charred.
Step 4
Scrape the charred skin off the chilli, then finely dice the chilli, charred spring onions, garlic cloves, and flat-leaf parsley.
Step 5
Combine the diced ingredients in a bowl with extra virgin olive oil, red wine vinegar, and a pinch of salt. Mix thoroughly to complete the chimichurri.
Ingredients List
Important Notes
High-heat cooking in a pizza oven is excellent for steaks, but requires frequent flipping (every 45-60 seconds) to get an even crust without burning.
The steak must be pulled out early at 42°C, as carryover cooking during the 15-minute rest will bring the final internal temperature up to a perfect medium-rare (around 52°C).
Peel away the heavily blackened outer skin of the charred chilli before dicing to avoid an overly bitter flavor in the chimichurri.
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