Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.
T bone steak
T-bone steaks are one of the most difficult steaks to cook well because the texture of the meat varies on each side of the bone. The smaller piece of meat (the fillet) is more tender than the other piece (the sirloin), and the meat on both sides is thicker around the top of the bone where the bone is T-shaped. The bone also slows cooking. Position the steaks on the barbecue so that the smaller piece of meat and the bone end are on the hottest part of the plate to avoid the larger and thinner piece of meat drying out. Regarding the chips, why settle for little thin ones when you can have these – great chunky truncheons!
Spicy barbecue sauce
1/2 Tbsp olive oil
2 Tbsp finely chopped peeled shallots
1 clove garlic, peeled and crushed
1/2 tsp ground cumin
1 Tbsp Dijon mustard
1/3 cup tomato ketchup
1 Tbsp sweet Thai chilli sauce
1 tsp Worcestershire sauce
1 Tbsp soft brown sugar
Flaky sea salt
2 Tbsp olive oil
1 Tbsp creamy Dijon mustard
Salt and freshly ground black pepper
2 aged beef T-bone steaks
2–3 large floury potatoes
1/2 cup olive oil
Flaky sea salt
1. To make the spicy barbecue sauce, put olive oil and shallots in a small frying pan and sizzle gently for several minutes until shallots have softened; make sure they don’t darken too much or they will taste bitter. Stir in garlic, cook for 30 seconds, then add cumin, mustard, tomato ketchup, chilli sauce, Worcestershire sauce, brown sugar and ¼ of a teaspoon of salt. Stir until combined, then remove from heat. The sauce can be served immediately, or at room temperature. Alternatively, transfer to a small dish, cover, refrigerate and use within 2 days.
2. To marinate steaks, mix olive oil, mustard and plenty of black pepper in a shallow dish. Put in steaks and turn them to coat both sides with seasonings and oil. Let steaks rest at room temperature for 30 minutes, or cover and refrigerate until 1 hour before cooking.
3. Make the chips next. Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.
4. Heat olive oil in a large frying pan (you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan. Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate.
5. When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.
6. Meanwhile, cook steaks to medium-rare on a preheated barbecue hot plate over very high heat as described in introduction; do not over-cook them. Dish steaks onto a heated platter and season both sides generously with salt. Leave them to settle their juices for 5 minutes before serving with spicy barbecue sauce and chips.