Grass Fed Beef Porterhouse

1. Preheat oven to 220°C.
2. Season room-temperature porterhouse roast with freshly ground black pepper, kosher salt, crushed garlic and olive oil.
3. Bring a heavy pan to high heat on the stove. Once the pan heats up, brown beef to seal in the juices.
4. Transfer beef to a heavy flameproof baking dish or baking tray with a roasting rack, then pop it in the oven for 30 minutes.
5. Use a meat thermometer to check the roast's internal temperature and ensure it’s at your preferred level of doneness.
6. Remove the roast and place it on a warm plate, then cover loosely with foil. Leave it to rest for 15 minutes before serving.

We prefer our roasts medium rare, so look for an internal temperature of 65°C.

Here is our quick guide to internal temperatures for beef roasts:

• Rare - 60°C
• Medium/Rare - 65°C
• Medium - 70°C
• Well Done - 75°C