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
preparation
➊ 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.
➋ 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.
➌ 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