Steak with Buttery Jus by Jerry Mai

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4 x 200g porterhouse steaks

4 sprigs thyme

1 sprig rosemary

3 cloves garlic

Norco Butter unsalted

Sea salt and 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



1 teaspoon dijon mustard

1/2 orange, juiced and zested

1 tablespoon olive oil

Splash light soy sauce

Sea salt and 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.