Porterhouse Steak & Sticky Glaze
with Cheesy Roast Potato Rounds & Deluxe Ranch Salad
- Milk
- Eggs
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
You don’t have to wait for a special occasion to create this gourmet feast, because we're making tonight, steak night! Enjoy this delectable combination of porterhouse steak, doused in our gorgeous sticky glaze and with a few special sides (roast potato rounds to be precise) steak night will quickly take the cake for best night of the week!
Ingredients
1
pear
2
potato
1 packet
Porterhouse Steak
1 packet
thyme
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
deluxe salad mix
1 packet
baby spinach leaves
1 packet
ranch dressing
(Contains: Eggs, Milk;)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into 0.5cm rounds. Thinly slice pear into wedges. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and gently toss to coat. Spread out in a single layer. • Roast until slightly tender, 15-20 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • See 'Top Steak Tips!' (below). When the oil is hot, cook porterhouse steak for 5-6 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes. Season with salt.
• When beef is resting, pick thyme leaves. Return frying pan to medium heat. • Cook sweet & savoury glaze, thyme, the butter, a splash of water and any beef resting juices until slightly thickened, 1-2 minutes. Season with salt and pepper.
• When potatoes are roasted, remove tray from oven. Sprinkle with Cheddar cheese. • Bake until cheese is melted and golden, a further 5-10 minutes.
• Meanwhile, in a medium bowl, combine deluxe salad mix, pear, baby spinach leaves and ranch dressing. Season with salt and pepper.
• Thinly slice steak. • Divide porterhouse steak, cheesy roast potato rounds and deluxe ranch salad between plates. • Pour sticky glaze over beef and potatoes. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sticky glaze received high praise, adding delicious flavour to the steak. Some found the steak itself a bit bland.
- Ease of prep: Cooking times for the steak may need adjusting; several customers mentioned the meat was tough or chewy.
- Suggestions: Consider serving with hot chips or vegetables instead of salad for a heartier meal. Omit cranberries from the glaze if desired.
- Portions: Some felt the steak portion was too small for two people, suggesting larger cuts or additional sides.
