BRED WITH PURPOSE, COOKED WITH PASSION

There’s nothing nicer than a damn great steak cooked to perfection with decadent flavoured butter and crisp salted fries, especially when it’s served on a well-worn wooden board, marked with the knifed love lines of many a contented diner before.

This is an opulent take on the classic Steak Frites featuring a magnificent Matangi Bone In Ribeye Tomahawk steak dry aged to gourmand perfection accompanied by stupidly easy truffle-scented shoestring fries and this version of the elaborate-but-worth-it Café de Paris butter.

MATANGI DRY AGED TOMAHAWK STEAK WITH CAFÉ DE PARIS BUTTER & PARMESAN TRUFFLE FRIES

1 x Matangi bone in ribeyetomahawk dry aged steak salt and pepper olive oil frozen shoestring fries 2 tablespoons truffle oil 2-3 tablespoons powdered pecorino or parmesan

CAFE DE PARIS BUTTER

1 x 500g block of butter, softened

1 medium shallot, diced 1 large clove garlic, crushed 3 anchovy fillets, chopped 1 tablespoon brandy 2 tablespoons madeira or sherry

1 tablespoon Dijon mustard 3 tablespoons good tomato sauce

1 teaspoon mild curry powder

1 tablespoon Worcestershire sauce

1 tablespoon capers 2 tablespoon lemon juice finely grated zest of a small lemon and ½ an orange ½ teaspoon ground black pepper

¼ teaspoon paprika a decent pinch cayenne pepper

¼ teaspoon each dry dill and dry thyme

⅓ cup each fresh parsley and chives, chopped

FOR THE CAFÉ DE PARIS BUTTER

Place all the ingredients except the butter in a bowl and mix to combine and set aside for ½ hour. Place everything in a food processor with the butter and blitz until combined.

Place on cling wrap and roughly shape into a log, rolling up and twisting ends tightly. Refrigerate until firm and use within 10 days or freeze for up to 2 months.

FOR THE FRITES

Cook fries as per packet instructions. Place hot cooked fries in a bowl and drizzle with the truffle oil. Dust with the pecorino powder, season and toss to coat well. Serve immediately.

FOR THE STEAK

Remove steak from fridge, pat dry, sprinkle generously with flaked sea salt on both sides and allow to sit until it reaches room temperature, at least 1 hour.

Preheat the oven to 120°C. Place the steak on a rack in the oven and cook to just below desired doneness [around 40 minutes but check temperature at half an hour] we prefer 52℃ internal temperature for rare/medium rare.

Rest cooked steak for 10 minutes.

Season rested steak with a little ground pepper and drizzle with olive oil. On a very hot grill or pan cook steak on both sides turning every minute or so to create a nice crust, basting with the juices as you go.

Rest cooked steak a few minutes and serve either with a thick slice of the Café de Paris butter on top or a softened bowl of butter on the side. Add the fries, a glass of red wine and a few green leaves for good measure.