Porterhouse

The Beef: This is Rachel’s Farm beef, 100% grass-fed and grass-finished, raised regeneratively on pasture managed for soil health first. The cattle graze on diverse, living pasture their whole lives, moving often so the land gets time to rest and recover. That slow, natural growth comes through in every bite: a deeper, more mineral beef flavour, a satisfying chew, and fat with a golden tinge that tastes of grass. It’s beef with real character, grown in a way that leaves the land better than it found it.

The Cut: In Australia, porterhouse is the boneless steak cut from the striploin, the muscle that runs along the top of the loin. Also known as sirloin or New York strip, it has a firm, fine-grained texture, a clean band of fat along one edge, and a big, beefy flavour. It sits right in the sweet spot between the tenderness of eye fillet and the richness of scotch fillet, which is why it’s the classic Australian pub and barbecue steak.

How to Cook It: Take the steak out of the fridge 30–40 minutes before cooking and pat it dry. Season generously with salt. Get your pan or grill screaming hot; cast iron or open flame is ideal.

Sear 3–4 minutes per side for a 3cm steak, turning every minute or so for an even crust. Stand it on its fat edge for 1–2 minutes to render and crisp the fat cap. Baste with butter, garlic and thyme in the final minute.

Grass-finished beef is leaner than grain-fed and its fat renders at a lower temperature, so it cooks a little faster and rewards a slightly gentler hand. Keep a close eye and don’t chase a hard crust at the expense of the interior.

Pull at 50–52°C internal for medium-rare and rest for 5–8 minutes. Slice against the grain.

Tips

• Don’t trim the fat before cooking. Render it properly and it’s the best bite.
• Score the fat edge lightly every few centimetres to stop the steak curling in the pan.
• Medium-rare to medium is the sweet spot. Past that, the striploin firms up quickly.
• Keep the sides simple. Chips, a green salad, and a good mustard or peppercorn sauce.

A Little History: The name is said to come from the porterhouses of 19th-century America, taverns that served porter beer and hearty steaks to travellers. In the US, a porterhouse is a big bone-in steak, but in Australia the name settled on the boneless striploin. The same cut is the French contre-filet and the steakhouse’s New York strip. Whatever the name, it’s the steak that built the Aussie pub counter meal.