Seared Porterhouse with Soy Butter Glaze. Oven Fries and Veggies

Preheat oven to 200°. Cut potatoes into thick matchsticks and soak in a bowl of cold water for 5 minutes if you have time. Drain well and toss with olive oil, salt and pepper and spread over a lined baking tray in a single layer. Cook for 20-25 minutes until crisp and cooked through, turning halfway.

Tip! Soaking removes the starch but if you don't have time that’s ok! You can air fry these for 15 minutes on 200, shaking or turning halfway.

Cut broccoli into florets. Slice carrot into rounds. Finely slice chives. Soften butter in the microwave in 5 second bursts but don't let it melt. Bring a pot of water to boil for Step 5.

Combine the miso/soy and butter and whisk or stir to combine. Add chives to taste saving a little for garnish if you wish.

Tip! It can be hard to mix if the butter is firm so it is important to have it softened. A small whisk can be helpful too!

Season steak on both sides with salt. Heat oil in a pan over high heat. Add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes, turning down to medium high heat (or to your preferred doneness). Add a big spoonful of soy butter to the pan and baste the meat in the final minute. Allow steak to rest.

Tip! We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Add veggies to boiling water. Cook for 3-4 minutes until tender and drain. Season with salt and pepper.

Slice steak as desired. Divide fries and veg amongst plates and top with steak. Add a dollop of remaining soy butter and dig in.

Preheat oven to 200°. Cut potatoes into thick matchsticks and soak in a bowl of cold water for 5 minutes if you have time. Drain well and toss with olive oil, salt and pepper and spread over a lined baking tray in a single layer. Cook for 20-25 minutes until crisp and cooked through, turning halfway.

Tip! Soaking removes the starch but if you don't have time that’s ok! You can air fry these for 15 minutes on 200, shaking or turning halfway.

Cut broccoli into florets. Slice carrot into rounds. Finely slice chives. Soften butter in the microwave in 5 second bursts but don't let it melt. Bring a pot of water to boil for Step 5.

Combine the miso/soy and butter and whisk or stir to combine. Add chives to taste saving a little for garnish if you wish.

Tip! It can be hard to mix if the butter is firm so it is important to have it softened. A small whisk can be helpful too!

Season steak on both sides with salt. Heat oil in a pan over high heat. Add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes, turning down to medium high heat (or to your preferred doneness). Add a big spoonful of soy butter to the pan and baste the meat in the final minute. Allow steak to rest.

Tip! We supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness.

Add veggies to boiling water. Cook for 3-4 minutes until tender and drain. Season with salt and pepper.

Slice steak as desired. Divide fries and veg amongst plates and top with steak. Add a dollop of remaining soy butter and dig in.