Ultimate T-bone steak

1. Remove the steak from the fridge 45 minutes before you begin cooking. Pat the steak dry with kitchen paper and season very generously with salt and black pepper, then set aside to come to room temperature.
2. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
3. Heat a large oven-proof pan over a high heat. Add the oil to the hot pan and when it begins to smoke add the steak.
4. Reduce the heat slightly and cook the steak for four minutes on each side until browned.
5. Transfer the pan to the oven and cook for 4-8 minutes, depending on how you like your steak cooked.
6. Transfer the steak to a cutting board, cover loosely with tin foil and let it rest for 10 minutes.
7. Serve the steak with homemade chips and your choice of butter or sauce.

 

Finishing touches

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Garlic and chilli butter

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Place 200g softened butter in a bowl with 3 crushed garlic cloves, 1 small finely-chopped red chilli and a small handful of chopped fresh parsley, and mash together with a fork until thoroughly combined. Place the butter onto a sheet of cling film and roll up tightly into a sausage shape. Place in the freezer. Once frozen, slice off as much as you’d like to use and allow the slice to come to room temperature. When serving, place the butter on top of your steak to melt.

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Blue cheese sauce

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Gently heat 150ml double cream in a pan set over a medium-low heat. Crumble in 80g blue cheese and let it melt slowly while stirring. When the sauce is smooth, serve immediately.

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Pepper sauce

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While the steak is resting, place the pan it cooked in back onto a medium heat. Add 1 tbsp of freshly-cracked black pepper and 30ml of whiskey or brandy. Turn the heat to high and let it bubble while you scrape any sticky bits off the bottom of the pan with a wooden spoon. Add 150ml cream and simmer for 3-4 minutes, stirring occasionally, until thick and flavoursome.