Father’s Day is just around the corner, and Courtney Roulston has the ultimate feast for Dad using the GrillFather T-bone steak available at Coles for a limited time.
The cook joined Sunrise for Cooking with Coles to show how to achieve the perfect crust before topping the steak with rich cowboy butter and serving it alongside a fresh tomato salad.
Ingredients
Know the news with the 7NEWS app: Download today
Serves 2 to Share
Prep time: 10 minutes
Cook time: 30 minutes
1 x 750g Coles GrillFather T-Bone Steak
Sea salt to taste
Crusty bread to serve
Cowboy Butter: (this will make more than needed for this recipe)
250g butter, softened at room temperature
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Zest and juice of ½ lemon
1 tablespoon chives, finely chopped
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon thyme leaves, picked
1 teaspoon paprika
½ teaspoon cracked black pepper
Tomato Salad
2 large Heirloom tomatoes, washed (always stored at room temperature)
½ red onion, sliced
1 tablespoon malt vinegar
1 teaspoon sugar or honey
2 tablespoons extra virgin olive oil
Method
1. Remove the steak from the refrigerator and leave in a cool area for 40 minutes prior to cooking.
2. Mix together all the cowboy butter ingredients until well combined then set aside.
3. Heat a heavy-based frying pan over a medium/high heat. Season the steak all over with salt, then place into the pan fat side down. Leave for 3 minutes for most of the fat to render out before turning onto the flat side. Cook for 3 minutes on each side, or until the steak has a nice brown crust, but is still slightly soft to the touch. Add 2 tablespoons of the cowboy butter into the pan and, once melted, baste the steak with the foaming butter for 1-2 minutes. Remove from the pan and place the steak and any pan juices onto a tray and keep in a warm area to rest for 5 minutes.
4. For the tomato salad, toss the onions with a pinch of salt, vinegar, and sugar, then set aside for 5 minutes to infuse. Slice the tomatoes, then arrange onto a serving plate. Lightly sprinkle with sea salt, then spoon the onion mixture over the top and finish with a drizzle with olive oil.
5. Slice the steak into 1cm strips, then place onto a warm serving plate along with the bone. Pour over the reserved butter from the resting tray, then serve with the tomato salad and crusty bread on the side for mopping up the juices.
