Got porterhouse steak cut, pumpkin pieces and broccolini on sale today. Came home and browse on google on how to cook a perfect porterhouse. I noticed that majority of the recipes do the searing and then transfer to oven. Also, the temperature varies some 180 degrees to 225 degrees. I opted for 200 degrees.

I decided to save water, and not using extra utensil such as cast iron or saucepan to sear the steak for 3-5 minutes. I am going to just season it with salt, black pepper and a few dashes of balsamic vinegar. Also roasting the vegetables all on a lined baking tray. Afterall, you are still be eating a well-seasoned steak that is cooked to your liking.

Google: “The porterhouse is a composite steak that’s derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). So, if you order a porterhouse, expect big portions! A porterhouse can be served whole or sliced, depending on how you want to divide it up. For someone with a very hearty appetite, it is a tremendous meal—even a challenge. As a steak for two, a porterhouse makes the perfect steak to indulge in on particularly special occasions.”

“Broccolini is high in vitamin C and containing a healthy dose of vitamin A, broccolini is also a great source of dietary fiber as well as potassium, calcium and iron.”

I am glad that without searing method, I have also saved on time spending searing, gas bill, water and soap to wash the cast iron or saucepan. Living expenses are so high nowadays. The majority of having a proper meal that is comforting, healthy and delicious is what I look for. Let’s cook!!!

Ingredients

1 porterhouse steak
1 bunch broccolini
1 small packet of pumpkin pieces
salt
grinder black pepper
balsamic vinegar
oil
spray oil for foil

Method

Preheat the oven to 200 degrees C. Season steak on both sides with salt. Leave at room temperature for 45 minutes to brine. Spray oil spray on a rimmed baking sheet and set aside.

Trim the broccolini, then add it to a prepared baking sheet. Season with salt and black pepper. Prick pumpkin pieces with fork all over before putting in a large bowl and toss with oil. Season with salt and black pepper. Arrange pumpkin in a single layer on the same prepared baking sheet with broccolini. Bake broccolini for 20-25 minutes. Rotate the pan halfway through. Bake pumpkin pieces for 30 minutes. Remove broccolini once its cooked and place on a plate and cover with a tent foil. Turn pumpkin pieces over and bake for a further 20 minutes or until pumpkin is cooked and tender.

After 45 minutes up for steak, dash some balsamic vinegar on both sides and sprinkle black pepper too on both side of steak. Transfer steak to the preheated baking sheet that is used to baked vegetables. Cook steak on the middle rack in the oven for medium well done about 12-14 minutes or to your doneness liking: medium rare about 10-13 minutes, well done about 16-18 minutes. Immediately remove your steak from the pan to a plate and tent them with a piece of aluminium foil and allow to rest for at least 5 minutes.

Plate up using the plate with broccolini, remove one broccolini, put the steak on top of the remaining broccolini. Next lay 3 pumpkin pieces on top of steak, followed by the remaining one broccolini. Now lay the remaining 5 at the bottom along the steak. Enjoy with a glass of red wine!!!!

https://helenscchin.com/2024/03/23/black-pepper-porterhouse-steak-with-roasted-vegetables

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