Porterhouse Steak

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 steak about in. thick cut from the thick end of sirloin; allow
  • 4–6 oz. steak per person


Season and brush the steak over on both sides with melted butter or oil. If possible leave oiled for I hr. before cooking. Grill and serve plain or with Maître d’hôtel butter, button onions fried in butter and small stuffed tomatoes or horseradish sauce.