Genevieve Taylor's Steak & Chips Butty
Live fire cook, author and teacher Genevieve Taylor gives us a preview of her latest book, ‘Seared‘, with this incredible steak and chips butty recipe.
It perhaps feels a little brave-slash-foolish to start my ode to meat over fire with something so simple as a steak butty, but I surely can’t be alone in thinking this might just be my perfect last supper? A double carb hit from bread and chips, double heat hit from mustard and watercress, with my favourite steak in the world slapped squarely in between. Oh, yes please. Oh, and yes, you can cook frozen oven chips on the barbecue! Read on…
If you are not resting your steak, take it to 52 °C for rare or 56 °C for medium-rare. If you want to rest, go a few degrees less to allow for carryover cooking.