The ultimate steak for those who really want to push the boat out is the T-bone. Of course they are much larger than a regular steak so you may find that each one could serve up to 2 people depending on the appetites of your guests….
- 4 x T-bone steaks, approximately 1 inch thick
- 4 tbsp extra virgin olive oil
SHALLOT & TARRAGON BUTTER:
- 1 tbsp sunflower oil
- 1 ½ stick butter (Kerrygold is preferable)
- 3 shallots, very finely chopped
- 2 tbsp coarsely crushed black peppercorns
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh tarragon
- 2 tbsp snipped fresh chives
- sea salt and freshly ground black pepper
- crispy potato wedges and lightly dressed crisp green salad, to serve
- To make the shallot and tarragon butter, heat the oil and a knob of the butter in a small pan. Add the shallots and gently fry for 6-8 minutes until softened but not coloured.
- Leave to cool, beat in the peppercorns, mustard, tarragon and chives. Spoon on to a sheet of parchment paper and shape into a roll about 1.5 inches thick. Chill until firm and use as required.
- Remove the T-bone steaks from the fridge about 30 minutes before you want to cook them and rub the olive oil all over them. Season with salt and pepper just before cooking.
- If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand. Alternatively, use a large griddle pan. If using a griddle pan, place over a high heat until very hot.
- Sear the steaks for 2 minutes on each side, then cook for another 3 minutes on each side for medium-rare or longer if you prefer your meat well done.
- Remove the steaks from the heat and place on warmed plates.
- Cut the shallot and tarragon butter into slices and put a couple on each steak. Leave to rest in a warm place for 5 minutes.
- Add the crispy potato wedges to each plate and serve with a separate dish of fresh green salad.