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Recipe for T Bone Steak Japanese Style
Ingredients:
T Bone or Porterhouse Steak per person. (The Porterhouse contains a larger portion of the tenderloin than does the T-bone and thus is even more mouth-wateringly tender.)
Teriyaki Sauce (most Supermarkets sell this)
Fresh Button Mushrooms
Packet/ready made mix of Brandy & Peppercorn Sauce
Red and green chillies (half of each per steak)
King Edward potatoes
Olive Oil
Corn-on-the-Cob
Asparagus
Side salad
Preparation:
1. Take the steaks out of the vacuum packaging two or three hours before serving. Wash and place in a bowl. Pour over the Teriyaki Sauce and prod the steaks with a fork.
2. Chop up the chillies and press into the meat on both sides. Cover and leave for a few hours.
3. Peel and cut the potatoes into 1/4 inch slices/chips. Place on a baking tray and lightly coat with Olive Oil, salt and black pepper. Cover with cling film.
4. Wash and cut the course end from the asparagus and place in a pan of cold lightly salted water.
5. Prepare the Corn-on-the-Cob by removing leaves and strings. Wash and place in a cold pan of lightly salted water.
6. Make salad from any ingredients to hand and store in refrigerator.
Timings... great cooks and lovers appreciated the importance of timing. Too early, too late or just right can be the difference between a great experience or frustration and disappointment.
1 Hour Before serving
Heat oven to 210c
45 Minutes
Put tray of chipped potatoes into oven
Peel and slice the button mushrooms
25 Minutes
Heat a frying pan lightly coated with olive oil until VERY HOT
20 Minutes
1. Lay the steaks in the frying pan. Try to keep the chillies previously pressed into the meat (keep the heat ON)
2. Start cooking the asparagus and Corn (slow boil)
15 Minutes
Turn steaks (keep the heat ON)
10 Minutes
1. Turn steaks (turn heat down to simmer)
2. Add mushrooms and pepper sauce
Serve Order
1. Chips from oven
2. Asparagus
3. Corn
4. Steaks
5. Pepper and Mushroom Sauce
6. Salad
Times will vary according to your cooking appliance. The amount of ingredients will depend on the size of your dinner party.
This is an almost foolproof method for cooking steaks, but it works particularly well for T bone or Porterhouse cuts.
Of course, to complement the meal a good, strong red wine must be served along with good conversation and a lot of laughter.
The Ideal Entree
Oxtail Soup
The Ideal Dessert
Chocolate Fudge Cake
If any of your guests are vegetarian, just serve then the salad and asparagus with a big bread roll and lots more wine.
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