The Perfect T-bone Steak

The perfect T-bone steak with an easy cheat’s ‘’béarnaise’’

Ingredients: Serves: 1–2 For the steak 600 g T-bone steak (about 2.5 cm thick) Mald salt and freshly milled pepper 45 g butter 30 ml olive oil 4 sprigs thyme 1 sprig rosemary 3 cloves garlic, unpeeled For the cheat’s béarnaise 30 ml red wine vinegar 125 ml double thick cream 15 ml Dijon mustard 5 ml dried tarragon

Method: 1. Slash the strap of fat to prevent the T-bone steak from curling when fried. 2. Season the steak well with salt and pepper. 3. Heat the butter and oil in a large frying pan over high heat until the butter starts to foam. 4. Add the thyme, rosemary and garlic. 5. Place the steak, fat side down, and fry for 2 minutes or until golden. Then fry the steak over moderate heat for 4 minutes each side (for medium-rare), basting with the flavoursome butter all the while. 6. Remove the steak from the pan and allow it to rest while preparing the cheat’s béarnaise. 7. Remove the garlic and herbs from the cooking juices in the pan, add the red wine vinegar and reduce to one third over moderate heat. 8. Stir in the double thick cream, mustard and tarragon and heat through for a few seconds. 9. Season to taste and this meal is done. Who said the only way to have good steak is to go to a restaurant? Serve it up with this sauce and a side of homemade veggie crisps or spring greens for a bit of extra wow factor.

#tbone #steak #beef