Seared Porterhouse with Miso Butter Oven Fries and Veggies

Preheat oven to 200°C. Cut potatoes into thick matchsticks and soak in a bowl of cold water for 5 minutes if you have time. Drain well and toss with olive oil, salt and pepper and spread over a lined baking tray in a single layer. Cook for 20-25 minutes until crisp and cooked through, turning halfway.

Tip! Soaking removes the starch, if you don't have time that’s ok! You can air fry these for 15 minutes on 200, shake or turn halfway.

Cut broccoli into florets. Slice carrot into rounds. Soften butter in the microwave in 5 second bursts but don't let it melt. Bring a pot of water to boil for Step 5.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine the miso-soy sauce and butter and whisk or stir to combine.

Tip! It is important to soften the butter or it can be hard to mix if the butter is firm. A small whisk can be helpful too!

Season porterhouse steak on both sides with salt. Heat oil in a pan over high heat. Add steak and cook 3-4 minutes each side for medium well doneness (adjust cooking times to your preferred doneness). Add a big spoonful of soy butter to the pan and baste the meat in the final minute. Allow steak to rest.

Tip! The meat is a thick-cut piece, as we think it cooks much better as a bigger piece. Cut it into thinner steaks if preferred, but keep a closer eye on it to reach your desired doneness.

Add veggies to boiling water. Cook for 3-4 minutes until tender and drain. Season with salt and pepper.

Slice steak as desired. Divide fries and veg amongst plates and top with steak. Add a dollop of remaining soy butter and dig in.

Preheat oven to 200°C. Cut potatoes into thick matchsticks and soak in a bowl of cold water for 5 minutes if you have time. Drain well and toss with olive oil, salt and pepper and spread over a lined baking tray in a single layer. Cook for 20-25 minutes until crisp and cooked through, turning halfway.

Tip! Soaking removes the starch, if you don't have time that’s ok! You can air fry these for 15 minutes on 200, shake or turn halfway.

Cut broccoli into florets. Slice carrot into rounds. Soften butter in the microwave in 5 second bursts but don't let it melt. Bring a pot of water to boil for Step 5.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine the miso-soy sauce and butter and whisk or stir to combine.

Tip! It is important to soften the butter or it can be hard to mix if the butter is firm. A small whisk can be helpful too!

Season porterhouse steak on both sides with salt. Heat oil in a pan over high heat. Add steak and cook 3-4 minutes each side for medium well doneness (adjust cooking times to your preferred doneness). Add a big spoonful of soy butter to the pan and baste the meat in the final minute. Allow steak to rest.

Tip! The meat is a thick-cut piece, as we think it cooks much better as a bigger piece. Cut it into thinner steaks if preferred, but keep a closer eye on it to reach your desired doneness.

Add veggies to boiling water. Cook for 3-4 minutes until tender and drain. Season with salt and pepper.

Slice steak as desired. Divide fries and veg amongst plates and top with steak. Add a dollop of remaining soy butter and dig in.