Porterhouse Steak with Tobacco Onions & Chipotle Sauce
Published 8th September, 2021
Cuisine: American Serves: 2
Preparation: 20 Mins Cooking: 20 Mins
Ingredients
- 2 Barossa Fine Foods porterhouse steaks
- Vegetable oil, for deep-frying
- 1 cup buttermilk
- 3 brown onions
- 1½ cups plain flour
- 2 tbsp smoked paprika
- 1 tsp ground chilli
- 1 tbsp garlic powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- Fresh thyme, to serve
- Olsson’s smoked sea salt, to serve
- Gründs smoked chipotle BBQ sauce, to serve
Method
- To prepare the tobacco onions, peel the onions and cut into slices approximately half a centimetre wide or cut the onions in halves and slice into slices approximately half a centimetre wide, separate the rings / slices. Place the slices in the buttermilk and leave to marinate for 30 minutes.
- In a large bowl combine the plain flour, paprika, ground chilli, garlic powder, sea salt and ground black pepper, mix well to combine.
- Preheat a deep fryer to 180℃.
- Drain the onions well in a colander, toss in the flour, shake off the excess and deep fry until a deep golden brown colour, season with the Olsson’s sea salt and garnish with fresh thyme leaves. Keep warm.
- Season the porterhouse steaks with sea salt and black pepper.
- Heat a heavy-based grill pan over a high heat or a barbecue, cook the porterhouse steaks for 3–4 minutes on each side (for medium rare). Remove from the pan and allow to rest for 5 minutes before serving.
- Serve with the tobacco onions and Gründs smoked chipotle BBQ sauce.
Cook’s Tip
- If buttermilk is unavailable, substitute with 1 cup of whole milk mixed with 1 tablespoon of vinegar.
- Allow the steaks to come to room temperature before cooking.
where to find us
- Find Barossa Fine Foods porterhouse steaks at your local Barossa Fine Foods retail store in South Australia.
