BBQXL’s Melbourne Steaks

January 15, 2014

Grilled Porterhouse Steaks with BBQXL’s Melbourne Steak Spice

(Recipe serves 4)

4 x 500 gr. Bone-in if available Porterhouse steaks (Also known as Sirloin and New York steak)

Equal parts of the following, depending on how much steak spice you’d like to make (see method below):

Dehydrated onion flakes
Black pepper corns
Dill seeds
Yellow mustard seeds
Coriander seeds
Ground mountain pepper
Fresh garlic, finely minced or passed through a press
Maldon salt or coarse sea salt

16 White/button mushrooms trimmed

2 Brown onions

Extra virgin olive oil

Flat-leaf parsley

Salt to taste


BBQXL 4B Matt Enamel Grill

BBQXL 4B Matt Enamel Hotplate

BBQXL 4 Piece Deluxe Toolset 

BBQXL Bamboo Chopping Board and Stainless Steel Tray

BBQXL Apron and Glove Set

BBQXL Set of 50 Bamboo Skewers 18cm

BBQXL Set of 50 Bamboo Meat Skewers

  • Preheat your barbecue to 300º C (575º F) with a grill on one side and a hotplate on the other.
  • Roast all the spices and salt together in a pan until the garlic turns golden. Allow to cool and process in a blender until a coarse mix is obtained.
  • Pat the steaks dry and sprinkle on the steak spice quite liberally.
  • Cut the  onions into 1 cm (roughly 1/2″) rings and brush with extra virgin olive oil.
  • Thead 4 mushrooms onto each skewer, brush with olive oil and sprinkle with flat leaf parsley and salt.
  • Grill the steaks, flipping as little as possible, to your desired doneness and indicate each one with their rareness skewers. Allow to rest.
  • Cook the onion rings and mushroom skewers on the hotplate.
  • When done, serve immediately with the steaks and cold frothy beer.

Posted on January 15th, 2014 by Matthew C. exclusively for BBQXL


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