Porterhouse with coleslaw
Ingredients
• 1 Porterhouse
• 400 g pointed cabbage
• 20 fried peppers (Piementos)
• 6 tbsp whisky balsam
• 100 ml soy sauce
• 100 ml oyster sauce
• 100 ml roasted sesame seeds
• 100 ml Bock beer
• 1 stick of lemongrass
• 3 Kafir lime leaves
• 1 tsp wasabi paste
• ½ red Thai chili
• 1 tbsp honey
• 6 tbsp white sesame seeds
• 1 teaspoon fresh ginger, chopped
• 1 clove of garlic
• 1 slice of the whole
Garlic bulb
• some fresh thyme sprigs
• Salt
• Sugar
preparation
The day before, roughly chop the ginger, chili, garlic, lemongrass and kaffir leaves. Put them in a pot with the bock beer, soy sauce and oyster sauce and bring to the boil. Leave to steep overnight. The next day, strain through a sieve and season with wasabi, honey and hot roasted sesame seeds. Only add the sesame oil at the very end.
Take the porterhouse out of the fridge 1 hour before grilling and sprinkle salt and sugar on both sides. Wait until the sugar has completely dissolved. Grill over hot (charcoal) embers at full heat until it is nicely roasted. Then place in the grill's cooking chamber and cover with the fresh thyme sprigs and the garlic bulb slice. Leave to rest until a core temperature of 56 °C is reached.
Cut the pointed cabbage into thin strips and knead thoroughly with salt and sugar. Season with whisky balsamic vinegar. (Alternatively, you can also add a spoonful of sour cream or crème fraîche).
Grill the piementos, cut the steak into slices, drizzle with the bock beer sauce and serve with the coleslaw.
FIRE&FOOD Bookazine N° 5 "Best Steak"
