Prime Porterhouse Steak & Rosemary Butter

• While the potatoes are boiling, finely chop garlic.
• Trim green beans. 
• Trim baby broccoli and halve any thicker stalks 
lengthways. 
• Zest lemon to get a pinch, then slice into wedges.
• Pick and finely chop rosemary (see ingredients). 

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Add garlic and cook until 
fragrant, 1 minute.
• Transfer to a bowl, then add rosemary, lemon 
zest, the softened butter (for the sauce) and the 
cracked black pepper. Season with salt and mash 
with a fork to combine. Set aside. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• 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.

• While the steak is resting, wipe out the frying pan 
and return to medium-high heat.
• Add baby broccoli and green beans with a dash of 
water and cook, tossing, until softened,  
5-6 minutes. 
• Add a squeeze of lemon juice, then season to taste 
with salt and pepper.