Beef Porterhouse with Chimichurri Butter


Serves: 4 
Preparation/cooking time: 25 mins 



4 Porterhouse steaks 

2 tbsp Olive oil 

Salt and freshly ground pepper 


Chimichurri butter, serves 8-10 


1 b Flat leaf parsley, leaves washed 

½ b Oregano, leaves washed 

3 cloves Garlic, peeled 

Pinch Chilli flakes (add more/less depending on how spicy you like it) 

1 tsp Salt 

2 tbsp Extra virgin olive oil 

1 tsp Red wine vinegar 

250g Butter at room temperature 



  1. Place parsley oregano, garlic, chilli flakes, salt, olive oil and vinegar into a food processor and blend to a fine texture. 
  2. Add butter and blend until well combined. 
  3. Store chimichurri butter in a container in the fridge or place the soft butter mix onto a sheet of baking paper fold over and roll into a log then twist the ends to close, wrap in plastic film and refrigerate until it hardens. 
  4. Rub the steaks with olive oil and season with salt and pepper then place onto a barbecue, grill pan or frying pan and cook to your liking. 
  5. Place steaks onto plates, remove wrap from butter and slice into discs then place onto hot steaks to slightly melt and serve. 



Serve with roast potatoes or potato wedges. 

Chimichurri butter can be stored in the refrigerator for several days or in the freezer at -18c for up to 3 months.