Porterhouse is the loin cut of beef – think T-bone but bigger and more fun to share. Crispy fries and an anchovy-parsley butter complete this bistro-style dinner.
Porterhouse Steak Frites With Anchovy-Parsley Butter
A bistro-style steak frites recipe with an easy anchovy-parsley butter.
Ingredients
- 1 kg waxy potatoes peeled and cut into strips
- 2 L sunflower oil for frying
- 1 kg porterhouse steak at room temperature
- sea salt for seasoning
- splash olive oil
- ¼ cup butter
- 2 cloves garlic peeled and crushed
- pepper for seasoning
Anchovy-Parsley Butter
- 7 tbsp butter
- 6 anchovies
- ⅓ cup finely chopped parsley
Instructions
- Pat dry potato strips. In Dutch oven, heat sunflower oil over medium-low heat until deep-fryer thermometer reads 265°F. Deep-fry half of the potatoes for about 10 minutes or until cooked but not brown. Remove from pan with slotted spoon and set on paper-towel-lined tray. Repeat with remaining potatoes.
Anchovy-Parsley Butter
- In saucepan, heat butter over medium heat until it starts to brown and smells nutty, 3 to 4 minutes. Add anchovies and break with wooden spoon until they almost fall apart. Add chopped parsley and cook for 1 more minute. Set aside.
- Heat oven to 375°F. Season steak on both sides with salt. Heat cast-iron skillet or heavy oven-safe frying pan over medium-high heat, add oil and butter and heat until foamy and smoking. Add steak and garlic and don’t move steak for 2 to 4 minutes. Lift corner of steak to check for a deep-brown crust before turning over. Flip and cook for a maximum of 4 minutes for a 2-to-2 1⁄2-inch-thick steak.
- Cook in oven until medium-rare. Remove and place steak on serving platter; cover loosely with aluminum foil. Let rest for 5 minutes.
- Heat anchovy butter over low heat.
- Reheat oil over medium heat to 375°F and cook fries a second time until crispy, 4 to 5 minutes. Transfer to paper-towel-lined tray; season with salt while hot.
- Cut steak into thick slices; season with pepper and top with anchovy-parsley butter.
