Porterhouse Steak with Uni Butter

The Porterhouse is a bigger version of the T-bone steak and is carved from a larger portion of the tenderloin and typically shared between two people. Like the T-bone steak, one side is a tenderloin fillet and the other side steak (strip steak in American steakhouses). It is an expensive piece of meat, but ideal for sharing in a robata setting. Here it’s served with uni butter, enhancing an already umami-packed piece of meat. Eating beef is a treat in my eyes, and choosing a free-range cut