Close up. Porterhouse steak and radicchio salad. Gary Lum.

Porterhouse steak and radicchio salad

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There is nothing special about tonight’s meal or this post. I’ve been so busy I’ve not been able to find inspiration in anything I want to cook so when I went grocery shopping I picked up a steak and some salad stuff.

Check out the blog post at Yummy Lummy.

Close up. Porterhouse steak and radicchio salad. Gary Lum.
Close up. Porterhouse steak and radicchio salad.


  • Porterhouse steak
  • Iodised salt
  • Garlic powder
  • Black peppercorns
  • Queensland nut oil
  • Spring onions
  • Mushrooms
  • Sherry
  • Salted butter
  • Cream
  • Radicchio lettuce
  • Fennel
  • Red onion
  • Radish
  • Parsley
  • Lime juice
  • Olive oil


Steak and salad

  1. Unwrap the steak from the environmentally unfriendly plastic wrapping and dry the steak with absorbent kitchen paper.
  2. Season the steak with lots of salt and some garlic pepper and freshly cracked black peppercorns.
  3. Put the steak into the refrigerator uncovered for a few hours to brine a little.
  4. Heat a toaster oven or a regular oven to about 150 °C (300 °F).
  5. Insert the thermometer deep into the meat.
  6. Place the meat onto a rack over a backing sheet and put it into the oven.
  7. Cook until the internal temperature reaches about 45 °C (110 °F).
  8. Slice some radicchio and put it into a bowl.
  9. Slice some fennel, red onion and radish and add it to the bowl.
  10. Chop some parsley and add it to the bowl.
  11. Remove the juice from a lime and mix it with some olive oil to make a salad dressing.
  12. Dress the salad.
  13. Heat up a frying pan.
  14. Remove the thermometer from the meat.
  15. Rub Queensland nut oil over the steak.
  16. Season with freshly ground black peppercorns using a mortar and pestle to get a coarse grind.
  17. Sear the steak until you get a nice crust.
  18. Remove the steak and allow it to rest.
  19. Add some spring onions and mushrooms to the frying pan and sauté until the spring onions and mushrooms are soft.
  20. Add some sherry to help deglaze the frying pan and allow the sherry to be absorbed into the mushrooms.
  21. Cook until the wine is reduced.
  22. Add a knob of butter and allow it to melt and be absorbed.
  23. Add some cream and stir through.
  24. Garnish with chopped parsley.
  25. Turn the heat off and take the frying pan off the heat .

Plating up bit

  1. Put the salad on a dinner plate.
  2. Slice the steak and add some to the salad.
  3. Slice the rest of the steak and keep it for lunches at work.
  4. Pour the sauce over the steak.






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