Prep time: 30 minutes (plus chilling) Cook time: 15 minutes (plus resting) Serves: 4-6
You can’t beat a tasty T-bone with Cafe de Paris Butter. Just one of the delicious recipes from MEAT: The Ultimate Companion by Anthony Puharich and Libby Travers.
Serving suggestion: fat chips & a rocket salad
Image and recipe from MEAT Anthony Puharich and Libby Travers. Photography by Alan Benson, Murdoch Books
2 T-bone steaks, 4 cm thick, about 800 g each
250 g butter, preferably cultured, at room temperature
1 tablespoon tomato ketchup for the butter
2 anchovies, finely chopped for the butter
1 small golden shallot, very finely chopped for the butter
1 small garlic clove, finely chopped for the butter
11/2 tablespoons finely chopped flat-leaf parsley for the butter
1 tablespoon finely chopped chives for the butter
1 teaspoon finely chopped thyme for the butter
1 teaspoon finely chopped tarragon for the butter
1 teaspoon brandy for the butter
1 teaspoon dijon mustard for the butter
1 teaspoon finely grated lemon zest for the butter
2 teaspoons lemon juice for the butter
1 pinch each of sweet paprika, ground cayenne and curry powder for the butter
3 garlic cloves, finely chopped for the chimichurri
1 golden shallot, very finely chopped for the chimichurri
1 jalapeno chilli, finely chopped for the chimichurri
3 large handfuls of coriander leaves, finely chopped for the chimichurri
1 large handful of flat-leaf parsley, finely chopped for the chimichurri
160 ml extra virgin olive oil for the chimichurri and extra for drizzling
100 ml red wine vinegar for the chimichurri
To make the cafe de Paris butter, beat ingredients in an electric mixer fitted with the paddle attachment until combined, season to taste with sea salt and freshly ground pepper and beat once again to combine. Store in an airtight container or roll into a cylinder using plastic wrap, twisting the ends to seal. Cafe de Paris butter will keep refrigerated for up to 1 month.
To make the chimichurri, combine the vinegar, garlic, shallot and chilli in a bowl and set aside for 10 minutes to soften. Stir in the remaining ingredients to combine and season with salt and pepper to taste. Keep chimichurri in an airtight container in the refrigerator for up to 3 days.
Season the steak generously on both sides with sea salt and set aside at room temperature for 1 hour. Preheat a barbecue or chargrill pan to high heat and turn off one side of the grill: if using a charcoal barbecue, push the coals to one side. 4. Drizzle the steak with a little oil and chargrill on the hottest part of the barbecue for 4–6 minutes until well browned, then turn and cook for another 4–6 minutes for medium-rare. The internal temperature will be around 52°C (125°F), resting up to 55°C (130°F).
Stand steaks up on the bone for another 1–2 minutes (this conducts the heat through the bone for more even cooking) then transfer to a plate. Cover loosely with foil and rest for 10 minutes. Melt a 5 mm slice of the cafe de Paris butter over each warm steak.
Cut the meat from the bone, then slice across the grain of the meat to divide between plates. Serve with the chimichurri sauce on the side.