Porterhouse Steak & Tempura Mash Potatoes

Spice crusted porterhouse steak recipe with crispy tempura mashed potatoes.

This recipe is with main ingredient


Porterhouse Steak with Tempura Mash Potatoes

Course: Main Course
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 2 people
Author: Bobby Parrish



  • 1 24 Ounce Porterhouse Steak
  • 3 Tbsp Citrus Herb Butter recipe below
  • 3 Tbsp Smoked Ancho Spice Rub recipe below
  • Grapeseed Oil or Vegetable oil
  • Kosher Salt & Pepper S&P

Tempura Mashed Potatoes:

  • 4 Russet Potatoes peeled and cubed
  • ½ cup whole milk
  • 4 Tbsp unsalted butter
  • 4 strips of bacon cut in small pieces
  • 1 bunch of Chives
  • ½ cup sharp cheddar cheese
  • 1 cup Wondra flour or self rising flour
  • 1.5 cups of sparkling water
  • Vegetable oil
  • Kosher Salt & Pepper

Romesco Sauce:

  • ¼ cup marcona almonds toasted
  • 1 roasted red pepper cleaned & seeded. Jarred peppers work fine
  • 2 plum tomatoes charred
  • 3 Tbsp EVOO
  • 3 Tbsp sherry wine vinegar
  • ¼ tspn cayenne pepper
  • 1 tspn smoked paprika
  • 1 slice of toasted white bread cut in chunks
  • 3 cloves of roasted garlic
  • 1 Tbsp honey
  • Kosher Salt & Pepper

Smoked Ancho Spice Rub:

  • 2 Tbsp ancho chile powder
  • 1 Tbsp sweet paprika
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1 tspn ground cinnamon
  • 1 tspn ground coriander
  • 1/4 cup soft brown sugar
  • 2 Tbsp kosher salt

Citrus Herb Butter:

  • 1 stick of room temperature unsalted butter
  • Zest of one lemon
  • ¼ cup chopped chives tarragon, and parsley


  1. For the steak: Season one side of the steak with an aggressive amount of spice rub and salt and pat the dry rub into the meat with your hands. Turn steak over and season the other side with an aggressive amount of S&P. Let the meat marinate at room temperature for 30-60 minutes.
  2. For the potatoes: Bring a pot of salted water to a boil and add the potatoes, cook for 10-15 minutes or until the potatoes are just fork tender. Meanwhile, cook the bacon in a pan until crispy, drain, and set aside. In a large bowl, mash the potatoes with the milk, butter, chives, cheese, and bacon. Make sure the mixture is on the dry side and don’t over mix. Chill mixture in the fridge for at least 15 minutes, can be made one day ahead. Fill a deep, heavy bottomed pot half full with the vegetable oil and bring to 350 degrees. Meanwhile, add the wondra flour to a large bowl, and whisk in the sparkling water. Form the chilled potato mixture into small hockey pucks and coat in the tempura mixture then put directly into the hot oil. Fry in small batches until the potato cakes are golden brown, about 5 minutes.
  3. For the romesco sauce: Add everything but the EVOO to a food processor and blend. Add 3 Tbsp of EVOO while the machine is running then season to taste with S&P. Can be made one day ahead.
  4. To prepare the steak: Pre-heat a cast iron pan over medium-high heat for 3 minutes. Add 1 tbsp of grapeseed oil to the pan and put the steak spice rub side down in the pan. Let it sear for 4 minutes without touching it. After 4 minutes, take the steak out of the pan and transfer to a cutting board spice rub side up. Cut the steak off the bone , the strip side and the filet side, and cut into large one inch pieces going perpendicular to the bone. Put the bone back in the pan, and arrange the meat back in their original spots, top with the herb butter and place under the broiler for 5 minutes until medium rare, or desired doneness.
  5. Serve the steak with any pan juices, the tempura potatoes, and the romesco sauce.

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