Creole Dry Rubbed Porterhouse Steak with Candied Pumpkin


  • 4 x Harvey Premium Porterhouse Steaks
  • ½ Japanese Pumpkin, Sliced into 12 wedges
  • 4 tbsp honey
  • 2 Tbsp fennel seed

For the Spice Rub

  • 1 tsp Ground Coriander
  • 1 tsp Ground Paprika
  • ½ tsp Cayenne Pepper
  • ½ tsp Ground Black Pepper
  • ½ tsp dried sage
  • 1tsp minced garlic
  • Extra Virgin Olive Oil, Sea Salt Flakes & Cracked Black Pepper


  1. Combine ingredients for the spice rub, rub generously over the steak and allow to marinate for 1 hour.
  2. Preheat oven to 180c, place pumpkin wedges on a lined baking tray. Warm honey and mix with 2 tbsp of olive oil, brush pumpkin with honey mixture and sprinkle with fennel seeds salt & pepper. Bake for approx. 20 minutes until soft & golden.
  3. Preheat a frypan or grill until very hot, grill for 4 minutes on each side, allow to rest for 5 minutes before serving with pumpkin on the side.