Grilled T-bone Steak with Horseradish Cream and Beetroot Relish

When it comes to steak, the T-bone satisfies most people. You get some sirloin, fillet and crisp fatty bits as well, and all cooked on the bone for extra flavour. One T-bone is enough for two people and if you ask your butcher to cut the T-bone twice as thick as normal, you have a handsome piece of meat which will be sufficient to feed four people. This is a most convenient way to grill beef for several people as you have 1 piece of meat, rather than four individual steaks.

• Order the beef a week ahead from your butcher. Its an expensive treat and you will benefit from planning ahead

Pre-heat oven to 200c.

Heat a heavy grill pan until very hot. You may just see a haze of heat coming from the pan. While the pan is heating, rub the beef on both sides with a cut clove of garlic and the olive oil as if you were meanly moisturising them. With a small knife, score the fat on top of the steak to allow some of the fat to render out in the cooking and to allow the remaining fat to crisp up. Season generously on both sides with salt and pepper. Place the steak on the heated grill pan. It should sizzle immediately. Cook on one side until a rich colour has developed, and if you want, giving the steak a 90 degree turn half way through the cooking to attain a grid of marks on the cooked meat. Turn and cook on the other side until cooked to your liking. You will need to carefully control the heat all the way through the cooking. If the pan gets too hot you will burn the steaks and if the pan becomes cool, the meat will stew and toughen.

If you wish, once the steak is well coloured on both sides, you can place the grill pan in the pre-heated oven and cook for 3 minutes for rare, 5 minutes for medium and 10 minutes for well done.

Place the cooked steak on an upturned plate sitting on a larger plate, to capture any juices that run from the resting beef. Allow to rest for at least 5 minutes and up to 15 minutes seems to work for me. Keep them warm during the resting period in a warm oven set to 110c / 220f / gas ¼ .

Bring the steak to the table on a chopping board. First carve off the fillet and slice on to hot plates. Then remove the sirloin from the bone and carve the meat either with, or against the grain. Serve with the sauces on the side.

Beetroot and Mint Relish

This could not be easier to make and is delicious with so many things such as goats cheese, grilled beef, pork, lamb and bacon. I like it also served with smoked fish and grilled oily fish.

Serves 4-6

• 2 medium sized beetroots, depending on size
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped mint ( optional)
• Maldon or Irish Atlantic sea salt and freshly ground black pepper
• Pinch of sugar

Peel the beets with a vegetable peeler. Grate them on a coarse box grater. Dress the beets with olive oil, lemon juice and a pinch of salt, pepper and sugar. Taste and see if they need a little more seasoning.

Horseradish Cream

• 3 – 6 tablespoons freshly grated horseradish
• 2 teaspoons white wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon mustard
• 1/4 teaspoon salt
• lots of freshly ground pepper
• 1 teaspoon sugar
• 225ml softly whipped cream

Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard powder, salt, freshly ground pepper and sugar. Fold in the softly whipped cream but do not over mix or it will curdle. The sauce keeps in the fridge for 2-3 days, covered, so that it doesn’t pick up other flavours.