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Porterhouse Steak with Lyonnaise Potatoes

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Course Main Dish
Cuisine French, Modern Australian
Servings 4

Ingredients
  

For The Potatoes

  • 2 tablespoons of olive oil
  • 5 peeled and thinly sliced russet potatoes
  • 1 peeled and sliced brown onion
  • 60 g of unsalted butter
  • 3 tablespoons of white wine vinegar
  • Sea salt and fresh cracked pepper to taste

For the Steak

  • 2 tablespoons of olive oil
  • 2 large Porterhouse Steaks or 4 smaller
  • 10-15 sprigs of fresh thyme
  • 2-3 sprigs of fresh rosemary
  • 4-6 garlic cloves
  • 90 g of unsalted butter
  • Sea salt flakes and fresh cracked pepper to taste

Instructions
 

  • Potatoes: Preheat the oven to 200° C.
  • Add the oil to a large saute pan over high heat and wait for it to lightly smoke. Add in the potatoes and onions and cook for 8-10 minutes or until you begin to see some dark brown edges on the potatoes and onions.
  • Season the potatoes with salt and pepper and add in 1/2 the butter over top. Transfer the pan to the oven and cook for 10-12 minutes or until they are browned and cooked through. Finish by deglazing with the white wine vinegar and remaining butter. Mix before serving.
  • Steak: Season the steaks generously on both sides with salt and pepper.
  • Add the oil to a large cast iron skillet or fry pan and wait for it to lightly smoke. Add in the steaks and turn the heat down to medium-high. Add in the herbs, garlic and butter.
  • Cook the steak for 5-6 minutes and then flip it over and immediately begin basting it for 2 to 3 minutes.
  • Remove the steaks and let them rest before slicing and serving alongside the potatoes.