Introduction: John “Ian” Porterfield (11 February 1946 – 11 September 2007) was a Scottish professional footballer and football coach who worked at both club and international level for almost 30 years. He joined Sunderland in 1967 and stayed for 10 years, appearing 229 times and scoring 17 goals.
Mr. Porterfield scored the only goal of the 1973 FA Cup Final as Bob Stokoe’s Sunderland overcame the odds to beat Don Revie’s all conquering Leeds United.
(Clearly a thriller as I think I see Michael Jackson in goal…)
A Porterhouse steak is a T-bone steak and it should be at least an inch and a half thick before cooking and should be grilled on a barbecue at a furious heat.
Preparation time: 1 hour (surprised?)
Cooking time: 4 mins with 5 mins resting
Home kit: barbecue or cast iron griddle if it’s raining, fire alarm
Away kit: 2 plates, knives and forks
- 2 porterhouse/T-bone steaks
- Generous pinch of sea salt
- Lots of freshly ground black pepper
Method: Preheat the oven to 70oC for resting
Take the steaks out of the fridge at least one hour before cooking. Put them on kitchen roll to keep the surface dry, this helps sear the outside of the meat when cooking.
Light the barbecue or put the griddle on a HIGH heat and wait until REALY, REALLY hot. Season with the salt and pepper and bung on the steaks. Leave for 1 minute. Use a timer and don’t jiggle the meat, the idea here is to create a tasty, dark crust which will only form if you leave well alone. After a minute flip. After another minute flip and turn, you are trying to create a goal net appearance on the surface of your steak. One more minute and flip again.
Place in the oven to rest for at least five minutes. If it’s a big steak you can leave it for up to 10 minutes.
N.B. If you are cooking indoors and have not set off the fire alarms then you’re doing it wrong.
Full time results
Serve with roast tomatoes, chips and lettuce. Don’t eat the lettuce. Umami!