Back in the dark ages when I was just a slip of a girl amusing myself around the many watering holes of Sydney, my drop of choice was Vodka Tonic (lots of ice in a tall glass, with a twist of lime- thanks for asking).
A lot has changed since then but I am still quite partial to a drop or two of the Stolle if it comes my way. In this recipe, it is combined with another life long fav- porterhouse steak.
This recipe makes a simple summer dinner with a greek salad and small boiled potatoes.
- Combine the salt, garlic, peppercorns, parsley, thyme and vodka in a ceramic bowl.
- Add the steak and mix well. Cover and leave in the frig for up to 2 days if you can.
- Bring the beef in its marinade to room temperature.
- Take the steak out of the marinade, but reserve the marinade itself.
- Heat the vegetable oil in a large frying pan or BBQ, and sear the beef on both sides over a high flame until it colours. Turn the heat down to low and cover the pan with foil as a lid.
- Cook for approx. 3 1/2 minutes on each side (or longer if you don’t like your beef rare) and then wrap in a layer of foil to rest while you make the sauce.
- Strain the marinade into a jug and then add beef stock to make up to 200 ml. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.
- Arrange the steaks on a plate, and pour over the sauce.
(Adapted from a recipe by Nigella Lawson)
- 4 small porterhouse steaks
- 1 tablespoon Maldon salt/ 1/2 teaspoon table salt
- 3 cloves garlic, crushed
- 2 tablespoons black peppercorns, crushed
- 3 tablespoons finely chopped parsley
- 2 tablespoons finely chopped thyme
- 80ml vodka
- 150 gms Beef stock
- 60ml olive oil
- 20 gms butter