This steak is an absolute knockout: it’s seared to perfection with a peppery, caramelised crust, then basted with a savoury, umami-packed garlic-miso butter. Juicy, tender and beefed up to the max.
2 x 200g porterhouse steaks (also called sirloin or strip steaks)
1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp white peppercorns
1 tbsp olive oil
sprigs of thyme and rosemary
cooked green beans, to serve
250g (9oz) unsalted butter, softened
3 tbsp shiro miso
¼ cup finely sliced garlic
One hour before cooking, take the steaks out of the fridge and allow to come to room temperature.
Place all the peppercorns in a pan over medium-high heat and toast until they are fragrant and starting to smoke slightly. Remove from heat and place into a mortar. Grind with a pestle until peppercorns resemble a fine powder. Set aside.
To make the garlic-miso butter, place butter, shiro miso, garlic and a tablespoon of the peppercorn powder into a bowl and mix with a spoon until well combined. Spoon the miso butter mixture onto a sheet of baking paper and carefully roll up into a cylinder. Cover cylinder with cling film and twist the ends to seal. Chill in the fridge until firm.
Meanwhile, rub steaks with generous sprinklings of sea salt and the peppercorn powder. Heat the olive oil in a frying pan over very high heat.
Remove your miso butter from the cling film and baking paper wrapper and slice into medallions.
Preheat your oven to 120C/250F.
Cook steaks for 2 minutes each side or until a lovely crust forms. Add the miso butter medallions and baste the steaks with the melted butter. Cook, continuing to turn and baste, for a further 2-3 minutes.
Add thyme and rosemary sprigs as a trivet under your steaks, then place the pan in the oven for 3-4 minutes (for medium rare). Remove steaks from the pan and place onto a plate to rest for 10 minutes. Slice steak and serve with lashings of pan juices, sprigs of herbs and cooked green beans.