Ingredients

• 2 x 200g porterhouse steak (or rump/ scotch fillet), 3cm thick
• 2 teaspoons extra virgin olive oil
• 1½ teaspoon Weber Steak Seasoning

For the Mustard Whip

• 150 grams crème fraiche
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard

Instructions

• Prepare the BBQ for direct cooking over high heat (250-290 Degrees Celsius)
• Lightly coat your steaks with olive oil and season with Weber’s Steak Seasoning (approx. 3/4 of a teaspoons for a 200g steak)
• Brush the cooking grills clean with a wire brush. Grill the steaks over direct high heat, with the lid closed, for 3 to 5 minutes per side or until cooked to your liking. Refer to tips for timing guide.
• Remove the steaks from the barbecue and allow them to rest for about 5 minutes. While the steaks are resting, in a small bowl combine the mustard whip ingredients with a fork or small whisk.
• Slice the steaks and serve with the mustard whip.