Ingredients
- 4 x 250g porterhouse steaks
- finely-grated zest of 2 lemons
- ½ bunch thyme, finely chopped
- freshly-ground black pepper
- 2 tsp celery salt
- ¼ cup extra virgin olive oil
- radicchio salad, hot mustard, focaccia toasts and lemon wedges, to serve
Instructions
1 Rub the steaks with lemon zest and thyme, then season generously with pepper. Drizzle with pepper, then refrigerate for 2 hours. Season with celery salt.
2 Meanwhile, arrange pairs of common house bricks* over a fire. Once very hot, place a steak on one and top with a second. Repeat with the remaining steaks and bricks. Cook for 4 minutes, until medium. Carve and serve with radicchio salad, hot mustard, focaccia toasts and lemon wedges