Pan-fried t-bone steak

Olive - - COOK -

1 HOUR | SERVES 2 AS A MAIN OR 4 AS A STARTER | EASY

A sim­ple mari­nade and sauce with two of my favourite in­gre­di­ents – soy sauce and but­ter. Added to goodqual­ity steak, this is a de­li­cious com­bi­na­tion that re­ally brings home the flavour and ver­sa­til­ity of Ja­panese soy sauce. least 21 days)

t-bone steak 800g-1kg (dry-aged for at whole gar­lic bulbs 4

ex­tra-virgin olive oil 2 tbsp SOY, HONEY AND BUT­TER GLAZE dark soy sauce 60ml

un­salted but­ter 100g, melted runny honey 30g

gar­lic 1 clove, crushed TO GAR­NISH mi­cro herbs a hand­ful (op­tional) sea salt flakes a gen­er­ous pinch

• Re­move the steak from the fridge at least 2 hours be­fore cook­ing, to come to room tem­per­a­ture.

• Heat the oven to 200C/fan 180C/gas 6. Peel and dis­card the pa­pery outer lay­ers of the whole gar­lic bulbs but leav­ing the skins of the in­di­vid­ual cloves. Us­ing a sharp knife, slice about 1cm from the top, ex­pos­ing the in­di­vid­ual cloves. Put the bulbs on a bak­ing tray, driz­zle with olive oil, us­ing your fin­gers to rub the oil into the cloves. Cover with foil and bake for 35 min­utes or un­til the cloves are lightly browned and feel soft when pressed. Keep warm.

• Mean­while, put all the glaze in­gre­di­ents in a bowl and mix well. Di­vide the glaze equally be­tween three sep­a­rate bowls.

• Thirty min­utes be­fore pan-fry­ing the steak, use one bowl of glaze to lightly mar­i­nate the meat, then let it rest at room tem­per­a­ture.

• Heat a grid­dle or fry­ing pan over a high heat un­til very hot, then put the steak in the pan on its fat-coated edge and cook for 1 minute. Flip the steak onto its side and cook for 3 min­utes on each side, bast­ing from the sec­ond bowl of glaze. Put the steak onto a roast­ing tray and cook in the oven for 10 min­utes for medium-rare – if you have a dig­i­tal ther­mome­ter it should read 55C when done. If you like your steak a lit­tle less pink, cook for a fur­ther 5 min­utes in the oven.

• When ready to serve, trans­fer the steak to a wooden board and let it rest for 10 min­utes. Slice it into seg­ments but keep them to­gether against the bone.

• Serve the steak with the roasted gar­lic, the third bowl of glaze as a dip­ping sauce, a scat­ter­ing of mi­cro herbs, if you like, and a gen­er­ous sprin­kling of sea salt flakes and freshly ground black pep­per.

PER SERV­ING (4) 709 KCALS | FAT 56.7G SATURATES 26.1G | CARBS 9.6G | SUG­ARS 8.1G FI­BRE 0.5G | PRO­TEIN 39.7G | SALT 2.3G

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