There was one steak I hadn’t tried. The Porterhouse.
‘That’s a T-bone!’, I hear you holler at your screen.
No. No it isn’t; it’s a Porterhouse.
‘Well what’s the difference?’, you reply, seething with irritation at how long it’s taking to read this rambling waffle.
Well the Porterhouse is a cut from further back on the animal and therefore contains more of the fillet. Yumbo. The T-bone is from further towards the front, where the fillet gets thinner.
Of course, this steak being pre-cut, it’s about half the thickness I would have liked. But there you go.
I decided the best way to eat this little beauty was to go down the American route – creamed spinach and creamed potato. With an obvious emphasis on the cream (and butter).
I also decided that this would be the first blog I would blog using my new favorite toy – my new shiny MacBook. Oh yes this is the business.
It starts up straight away (my Dell takes so long to boot up at work that I go downstairs to the café and order my large skinny caramel latte, then go back up to the office to reheat it in the microwave because the girl who makes it never heats the milk up enough but I am too nice and British to complain, and then when I get back to my desk the Dell is still trying to load up some bloody annoying business widget that allows you to ‘collaborate’ with your colleagues – who the bloody hell wants to collaborate with anyone at 7am? Murder, maybe. Collaborate, no.
And that’s about it really. I mean it just switches on and it works. That’s all I need.
Anyway back to the Porterhouse Steak. To serve up Porterhouse Steak with Creamed Spinach and Mashed Potato you will need
- 1 porterhouse steak (and a salmon steak for the Mrs.!)
- 1 tbsp. oil
- salt and pepper
For the spinach
- 1 lb. spinach
- 2 tbsp. butter
- ½ cup double cream
- handful cashew nuts
- salt & pepper
For the mash
- 1 lb. new potatoes
- Big lump of butter
- ½ cup of cream
- 2 tbsp. wholegrain mustard
- salt & pepper
First let the steak get to room temperature. Put the spinach in a pan and cook on a very low heat.
Once it’s wilted put to the side.
Boil the potatoes for about 15 minutes until cooked. Drain. Mash and add the butter, cream, mustard and season.
Add the cream, nuts, butter and seasoning to the spinach and stir through. Keep the potatoes and spinach warm while you turn to the steak.
Heat a skillet until it is smoking. Add the oil and reduce the heat to medium then cook the steak for 2 minutes, without moving it.
Turn the steak and cook for 3 minutes. Remove from the pan and leave on a warm plate (I cover it in foil). Add some butter to the skillet and stir into the juices.
Pour the juice over the steak. Serve with the potatoes and spinach, and more mustard!
There is only one way to know whether you have a correctly cooked steak: cut it.