Seasoned Porterhouse Steak and Curry Rice

Dad, the ever-loyal Monterey Meat Shop shopper got a real steal for 2kgs of Porterhouse meat slice at 470/kg, BUY1TAKE1! 

So here I go with my experiments again. I defrosted 1kg (4 slices) of porterhouse steak and sprinkle all sides with:
- salt
- freshly ground black pepper
- Italian seasoning (mix of basil, rosemary, thyme)
- worcestershire sauce
- a bit of olive oil
- thin spread of butter, yes, to make them juicier and glossy too

Leave them to marinade for at least an hour. I actually took this time to bake but I'll write about it i it turns out successful. 😜


Don't forget the rice! It will take about 30mims or so to cook so now is the best time to prepare it. Yes, just before you grill. 

Cook rice as usual in your rice cooker. For is, it's 6cups of water for 4cups of uncooked rice. Wash 2x and pour water. But wait, I dilluted these in the last cup of water:
- 4tsp of chicken broth powder 
- 1tsp of salt
- 4tsp of yellow curry
Yep, expecting fragrant, yellow rice later! Ok now let's attend to the entree.

Grill pan on stovetop, + a bit of olive oil + fire on medium.

And lay down the lovely pieces! I usually cover the pan with my casserole's cover just so the temperature can be contained  and to lessen oil splatter 😊


I would have loved to make them medium rare but Mom disallows it so I'll leave that for next time. I timed all sides at 5minutes each. Thanks to my phone's timer, I still got to watch bits of what's showing on Star Movies.

Alright, with the house oozing with smells of curry and grilled meat, I almost forgot to take a photo. Sorry for the messy plating but everyone rushed to the dining table and hurriedly grabbed a piece. So here you go!

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