Porterhouse steak with grilled vegetables and herb butter

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Porterhouse steak with grilled vegetables and herb butter

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill plate/plancha/fire disc


Ingredients

• 1.8 kg porterhouse steak
• 400 g colored peppers, cut into larger pieces
• 400 g kohlrabi, cut into sticks
• 400 g carrots, cut into sticks
• 400 g zucchini, cut into 6 mm thick
Sliced
• 6 tablespoons butter
• Rock salt
• Jungle pepper

For the herb butter:

• 200 g fresh butter
• 1 tsp salt
• seasonal, fresh herbs to taste
• 1 dash of lemon


Hot grill equipment is available in the shop!

Would you like some fish accessories?

preparation

First mix the ingredients for the herb butter together.
Briefly fry all the vegetables on the fire disk or plate and season with rock salt and jungle pepper.

Grill the porterhouse steak over high direct heat until the surface is “sweating”. Flip and grill the other side for the same amount of time.

Remove from the bone, cut open and serve with grilled vegetables and herb butter.

Recipe by Henning Bauck
Henning not only breeds bison, he also kills them and processes them in his own EU-certified slaughterhouse. He sells the meat directly on the farm and at weekly markets and also incorporates it into his gastronomy events, such as barbecue courses.

More information on www.henning-bauck.de
Recipe from FIRE&FOOD issue 04/2022


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