T-bone Steak with Rosemary & Anchovy Sauce

By Jason Roberts - Fabulous Food Show - 2006

Introduction:

The T-bone steak to me is not the greatest piece of meat to cook, for the simple reason you have a piece or fillet and a piece of loin in the same cut. The fillet will generally cook quicker than the loin, leaving the meat unevenly cooked. However, I have fond memories of being a child holding a mammoth T-bone steak in both hands and being as happy as a pig in mud, with meat juices and dripping smeared from ear to ear.

Ingredients:

Olive oil

2 x 350g (12 1/2 oz) T-bone steaks, remember that at least 100g (3 1/2 oz) of that is bone

Salt and freshly ground black pepper

Instructions:

1. In a large skillet, heat the olive oil until a blue haze appears.

2. Season the meat with both salt and pepper and lay into the hot pan. Cook until golden (approximately 3 minutes), then turn. Obviously depending on the thickness of the meat and the degree to which you like it cooked, determines how long it stays in the pan.

3. Once cooked to your liking, remove from pan and rest for 5 minutes before serving. Douse in anchovy and rosemary sauce and accompany with steamed green beans (optional).

Anchovy & Rosemary Sauce

6 salted anchovy fillets

2 cloves garlic

1 tbs fresh rosemary leaves, chopped

Juice of 1 lemon

80ml (2 1/2 fl oz) extra virgin olive oil

With the addition of a pinch of salt, pound the anchovies, garlic and rosemary in a mortar and pestle. Slowly add the lemon juice, stirring to blend. Finally add the olive oil in a thin stream, stirring continuously.