Porterhouse Steak & Caper Butter for Dinner

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over medium-high heat.
• When the oil is hot, cook porterhouse steak for 
3-4 minutes each side for medium-rare, 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 and pepper. 

• While steak is cooking, roughly chop roasted 
almonds and capers. Thinly slice garlic. Slice 
lemon into wedges.
• Trim green beans and baby broccoli. Halve any 
thicker stalks of baby broccoli lengthways.
• In a medium frying pan, heat a good drizzle of 
olive oil over medium-high heat.
• Cook panko breadcrumbs (see ingredients)
and garlic, stirring, until golden brown, 
2 minutes.
• Add almonds and cook until fragrant and 
toasted, 2 minutes. Transfer to a bowl and 
season to taste.

• Wipe out large frying pan and return to 
medium-high heat with a drizzle of olive oil.
• Cook baby broccoli and green beans until 
tender, 5-6 minutes.
• Add a squeeze of lemon juice, season to 
taste, transfer to serving plates and cover to 
keep warm.

• While steak is resting, wipe out and return 
medium frying pan to medium-high heat.
• Cook capers and the butter, until fragrant and 
beginning to brown, 2-3 minutes.
• Remove pan from heat and season to taste.