This week Peter and Tony crack open a bottle of 2020 Tim Smith Bugalugs Shiraz. TK recommends pairing it with BBQ’d T-Bone with Cafe De Paris Butter.
BBQ’d T-Bone with Cafe De Paris Butter recipe
Prep Time: 20 min | Cook Time: 10 min | Servings: 6
200g butter, at room temperature
1 garlic clove, crushed
2 drained anchovy fillets, finely chopped
2 tsp Dijon mustard
1 tsp baby capers, rinsed, drained
1 tbsp chopped fresh chives
1 tbsp chopped fresh continental parsley
4 x 400gm Thick Cut T-Bone Steaks
Salt & Pepper
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Use an mixer to beat the butter for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.
Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.
Preheat a barbecue grill or chargrill on high. Season steaks with a little olive oil, salt and pepper. Cook for 6-8 minutes each side for medium-rare or until cooked to your liking. Transfer to a serving platter. Slice butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.
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