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Richard Holden's Whiskey-Smoked Reverse-Seared T-Bone Steak with Panzanella Salad

Richard Holden's Whiskey-Smoked Reverse-Seared T-Bone Steak with Panzanella Salad

We’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while staying at home. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.

Succulent steak meets the summeriest of salads in this simple BBQ recipe. The T-bone is reverse-seared to produce perfectly tender meat with a beautifully browned crust. The flavoursome beef pairs beautifully with the fresh Tuscan salad, packed with juicy tomatoes and crisp homemade croutons.

Temperatures

Once the steak reaches 45-47 °C core temperature remove from the grill and wrap in foil to rest.

Rare: 55°C

Medium: 60°C

Well done: 65°C

Ingredients
For the steak
  • 1kg T-bone steak
  • sea salt flakes and freshly cracked black pepper
  • whiskey smoking wood chips (optional)
  • 1 tsp fresh Thyme
  • 175 ml whole milk
  • 1 tbsp sunflower or vegetable oil
For the panzanella salad
  • 500g mixed tomatoes
  • ½ red onion, finely sliced
  • 1 tbsp capers in brine, drained
  • 1 clove of garlic crushed with a pinch of salt
  • 30g anchovies, drained and finely chopped
  • 4 tbsp good olive oil (or the oil from some good sundried tomatoes)
  • juice of half a lemon
  • large handful of fresh basil leaves, torn
For the croutons
  • 2 thick slices of bread cut into chunks
  • good drizzle of olive oil
  • sea salt flakes and freshly cracked black pepper
  • 1 tbsp dried oregano
directions
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Next
  • Preheat your BBQ for 100-130°C indirect roasting heat. Put your wood chips in a bowl and cover with water.
  • Remove the steak from its packaging, pat dry with some kitchen paper and leave covered on a plate to come up to room temperature.
  • Season on both sides with salt and pepper and place on the BBQ over the area of indirect roasting heat. Drain the chips and scatter on the coals. Close the lid and cook for 20 -30 minutes until the meat has a core temperature of 45-47°C when checked with your Thermapen.
  • While the steak cooks, prepare the salad starting with the croutons. Scatter the chunks of bread on a parchment-lined baking sheet and drizzle with 2-3 tbsps of oil. Season from a height with salt and pepper, and dust over the dried oregano. Mix together lightly before placing in a preheated oven at 180°C fan for 15 minutes or until lightly toasted and crispy. Set to one side.
  • Wash the tomatoes before chopping and placing into a mixing bowl. Crush the garlic with the pinch of salt and add to the bowl with the remaining salad ingredients. Toss lightly to incorporate the bread and all the other ingredients so the flavours can start to mingle. Set aside.
Previous
Next
  • Once the steak reaches 45-47°C core temperature remove from the grill and wrap in foil to rest. Increase the heat on the grill to 250-275°C.
  • Sear the steak on the direct grilling heat for a minute per side to brown the exterior. Remove from the grill and leave to rest again.
  • Remove the fillet and the sirloin from the bone and slice. Serve with another sprinkle of sea salt flakes and the panzanella salad on the side.
"I'm all about cooking from scratch using the best quality ingredients. When you know exactly what's gone into your food you want to make sure it's cooked perfectly. With the speed and accuracy of a Thermapen you know this is spot on every time."

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