What do I cook in my @gozney Dome XL (Gen 2)? Porterhouse Steak with Chimichurri.

By Andy Cooks · 30 min

Ingredients

Instructions

1. Preheat the oven to around 450°C.
2. Put a large cast iron or carbon steel pan in the oven or on the heat to preheat for 90 seconds.
3. Season the porterhouse well with salt on all sides.
4. Add the beef tallow to the hot pan, place the steak in, and keep cooking in the oven, flipping every 45–60 seconds until the colour is even on all sides and the thickest part of the sirloin reaches 42°C internal.
5. Take the steak out and let it rest for about 15 minutes, or until its internal temperature rises to around 52°C.
6. While it rests, char the spring onion whites and the chilli on a rack close to the flame until blistered. Peel the chilli skin off and finely dice both chilli and onions.
7. Put the diced chilli and onion in a bowl with the crushed, finely diced garlic, the finely chiffonade-cut parsley, the olive oil, the red wine vinegar and a pinch of salt. Mix well.
8. Slice the sirloin off the bone, then the fillet, and carve both pieces. Arrange the meat on a plate with the bones in the middle.
9. Spoon the chimichurri generously over the carved steak and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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