- Comforting
- Savoury
Steak with Buttery Jus
This Steak with Buttery Jus by Jerry Mai is all about elevating a classic with bold flavour and effortless elegance. Perfectly seared steak forms the heart of the dish—juicy, tender, and full of deep, savoury richness. What takes it to the next level is the buttery jus: glossy, aromatic, and infused with the kind of layered flavour that makes every bite feel luxurious.
Jerry’s approach brings balance and finesse. The jus enhances rather than overwhelms, adding warmth, depth, and just the right amount of indulgence. Paired with your favourite sides or served simply with greens, this dish proves that great cooking doesn’t need to be complicated—just thoughtful, well-seasoned, and made with quality ingredients.
It’s a restaurant-worthy plate you can easily create at home, perfect for date nights, dinner parties, or any moment that calls for something a little special.
What You’ll Need
4 x 200g porterhouse steaks
4 sprigs thyme
1 sprig rosemary
3 cloves garlic
Sea salt & pepper
1 tsp dijon mustard
150ml beef stock ( can be stock cubes or ready made beef stock)
Roasted winter veg
250g Brussel sprouts, trimmed and halved
3 large Carrots, peeled and rolled cut
1 fennel, trimmed and cut into wedges
Dressing
1 tsp dijon mustard
1/2 orange, juiced and zested
1 tbsp olive oil
Splash light soy sauce
Sea salt & pepper
First place all the roasted winter veg ingredients in a bowl and toss with some olive oil and a sprinkle of sea salt. Set the air fryer to 180C and roast for 10-15mins until soft. When cooked, remove from the air fryer.
Heat a large pan over high heat and add olive oil. Season the steaks with salt and place into the pan and cook for 3-5mins then turn the steak, add Norco butter, thyme and garlic to the pan. Using a large spoon, baste the steak with the melted butter. Continue until the steak is cooked to your liking. Remove the steaks from the pan and leave to rest for half the time they were cooked.
Pour any excess fat and aromatics from the pan and the beef stock to deglaze the pan and leave to reduce the stock, finally add cold butter and whisk to emulsify. Set aside
When the steak is rested, serve the steak with the roasted winter veg drizzled with some of the dressing. Drizzle the pan juices over the steak and serve.
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