How To Cook Heritage Beef T Bone Steak With Homemade Chips and Onion Rings

Name: How To Cook Heritage Beef T Bone Steak With Homemade Chips and Onion Rings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 x Heritage Breed T-Bone steak; Sea salt; Sublime truffle, parmesan & black pepper butter; 10g Parmesan; 2 old crop potato peeled & chipped (Maris piper or king Edward); 1 x onion peeled & cut into 5mm rings; 3 tbls. Plain flour; 1 tbls. Corn flour; Pinch baking powder; Pinch bicarbonate soda; Splash vinegar (white wine, sherry or malt); Approximately 75ml pale ale; Bunch watercress; A little vinaigrette; Oil for frying

10 mins
30 mins
easy
1

Recipe by

Jeff Baker

Ingredients

1 x Heritage Breed T-Bone steak
Sea salt
Sublime truffle, parmesan & black pepper butter
10g Parmesan
2 old crop potato peeled & chipped (Maris piper or king Edward)
1 x onion peeled & cut into 5mm rings
3 tbls. Plain flour
1 tbls. Corn flour
Pinch baking powder
Pinch bicarbonate soda
Splash vinegar (white wine, sherry or malt)
Approximately 75ml pale ale
Bunch watercress
A little vinaigrette
Oil for frying

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Introduction

An indulgent treat for one.

Method

Remove your steak out of the packaging, pat dry and bring to room temperature.
Preheat a griddle or heavy based frying pan (large enough to hold the meat) until it sizzles when you add a drop of oil.
Season the meat liberally just prior to cooking.
Place the steak on the fat to render before searing on the flat sides, then cook over high heat turning the steak a couple of times, reducing the heat if the steak is getting too charred.
Cook 3 to 4 minutes each side for medium rare, pressing the steak with your thumb it should have a slight spring to touch and a core temperature of 52°C before resting for medium rare.
Finish by adding a large knob of the Sublime truffle butter to the pan and basting over the steak for the final couple of minutes.
Leave to rest in a warm place for half the cooking time before serving.

Peel the potatoes then cut lengthways into neat chips (approximately 5mm thick), then rinse under cold water.
Place the chips in a deep saucepan, adding a teaspoon of salt and just cover with cold water.
Place the pan on a medium heat, bring to the boil then simmer for 8-10 minutes or until just cooked.
Carefully drain through a colander and lay flat onto a tray.
Heat a pan of 2/3 full of oil (groundnut oil is my preferred choice) until it reaches 180 °C, then in a basket carefully immerse the pre-cooked chips, gently shaking them so they don't stick together.
Fry for 6-8 minutes until golden brown and crunchy, remove the basket from fryer, then empty the chips onto kitchen roll and lightly season with sea salt flakes.

In a bowl mix together the dry ingredients.
Slowly add the pale ale to reach a smooth batter consistency (enough to just coat the back of a spoon).
Add the vinegar and leave at room temperature.
Toss the onion rings in a little flour then place in the batter ready to fry.
Fry the onion rings 160 °C for a couple of minutes each side until golden and crisp, drain of excess oil then finely grate Parmesan all over.