4 x 350 g thick-cut beef porterhouse steaks
2 tsp freshly ground white pepper
1 tsp celery seeds
1 tsp fennel seeds
½ cup extra virgin olive oil
1 tbsp sea salt flakes
lime wedges, to serve
- To preheat coal fire, use dense hardwood, allowing timber to completely burn down to coals before cooking. Put grill over coals (ensuring it’s not too high above coals) and preheat. Using a large sharp knife, score both sides of steaks in fine parallel lines in a crisscross pattern.
- Crack peppercorns, celery seeds and fennel seeds with the side of a knife or rolling pin. Rub spice mix onto steaks with oil and salt then set aside for 10 minutes.
- Cook steaks on grill, turning often, for 12 minutes or until well-browned and medium-rare. Transfer to a plate and allow to rest for 4 minutes. (Steaks will be cooked medium.) Serve with lime cheeks.