John Torode's steak masterclass
John Torode is here with a dish perfect for the weekend. When it comes to steak, not only does John know his T-bone from his rib-eye - he's written an entire book dedicated to beef! In the kitchen today, he's running a masterclass on steak: showing us how to choose a good quality cut, the differences between different steaks, how to prepare and cook to a taste that suits you, and what to serve it with.
Serves: 4
Ingredients
4 T-bone steaks, or steak of your choiceVegetable oilSalt & black pepper
For the chips
6 large potatoes peeled.Corn or veg oil for deep fryingSalt
For the Bearnaise sauce
200ml white wine vinegar2 shallot, choppedA few sprigs of tarragon4 egg yolks240g warm melted butterSalt and pepper
Method
For the potatoes
Cut the potatoes into chips 3cm thick
Soak in cool water for 5 minutes, change the water and leave for 5 more minutes. Place on a towel or paper and pat dry.
Meanwhile heat the oil in your deep-fryer. My rule is 5 litres oil to 500g potatoes, so you may have to cook in batches.
For fluffy chips heat the oil to 140C. Place chips in the oil and cook for 8-10 minute. Lift them from the oil and drain well, then place them on a tray to cool.
Heat the oil to 190C and lower the basket of chips into the oil. Leave to cook for 2 minute, then give them a little shake and cook for a further 4-5 minutes until they are well coloured and crisp.
Take the chips from the oil and drain thoroughly for a few minutes before putting the, in a bowl and sprinkling with salt
For the steak
Leave a ridged cast-iron plate over a high heat for 10 minutes before you even think about putting the steaks on it
Rub the steaks with oil and season both sides
Open the window so smoke can escape. Place the steaks on the griddle and leave for 2 minutes, then flip and repeat.
Then 2 minutes extra per centimetre. So if it’s a steak you want medium that’s 3cm thick it’s 10 minutes in total.
Cook as long as you need and then leave them to rest
You can put really thick steaks in the oven (still on the griddle) to finish if you like
For the Bearnaise sauce
Put the vinegar, shallot and tarragon in a saucepan and boil until the mixture has reduced by about three-quarters. Allow to cool and pour into in a large stainless steel bowl.
Set the bowl over a pan of barely simmering water. Add the egg yolks and whisk until you can see the whisk leaving a pattern in the sauce.
Remove the bowl from the heat and start to add the melted butter, little by little, whisking all the time until all the butter is used or your arm has fallen off! Sitting the bowl on a folded cloth will help to keep the heat in. Season with good salt and plenty of pepper.