NY strip (porterhouse) steak with orange bourbon glaze

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Ingredients

  • For the steak:

  • 1/4 tsp Cajun seasoning
  • 1/4 tsp cayenne
  • Salt and pepper
  • 2 tbsp rapeseed oil
  • 1 (400g) strip steak
  • Orange bourbon glaze, recipe follows

  • For the orange bourbon glaze:

  • 20g diced shallots
  • 60g butter, divided
  • 240ml bourbon
  • 2 seedless oranges, peeled, segmented
  • 110g brown sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 950ml beef stock

Use imperial measurements

Method

How to make NY strip (porterhouse) steak with orange bourbon glaze

1) Preheat griddle to high and oven to 180C/Gas 4.

2) In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons rapeseed oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Griddle steak for 12 minutes (6 minutes on each side). Remove from griddle with tongs and let rest for 8-12 minutes. Using a serving spoon, add orange bourbon glaze to steak.

Orange bourbon glaze:
1) In a medium saucepan over medium-high heat, saute the shallots in 30g butter until caramelised. Whisk in the bourbon, oranges, brown sugar, salt and pepper.

2) Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency.

3) Remove glaze from heat. Whisk in the remaining 30g of butter.

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