Have your butcher cut you a thick steak from a Premium Choice or Prime grade loin, aged 3-4 weeks. Each steak will serve 2-4 people.
Rub steak with oil and garlic, sprinkle with seasoning and rest at room temperature for 60-90 minutes.
Preheat grill, preferably using soaked hardwood chips (soak chips at least 20 minutes and add to coals or to a pie tin with holes and place in the hottest part of a gas grill under the grid).
Grill to rare / medium rare (115°-130°). Remove to a cutting board, cover with a clean kitchen towel or foil, and let rest 5 minutes to finish before serving with Steak Mashers.
Tired of plain old potatoes? This dish combines the sweetness of carrots and garlic with the bite of a mature Cheddar, perfect with a grilled steak and a bottle of wine.
Wash skin-on potatoes and peel carrots. Cut potatoes into chunks and carrot into thin slices. Boil in salted water until falling apart tender.
Meanwhile, melt butter in a saucepan and add bruised garlic (mash clove with the side of a chef’s knife) and cook over low heat to soften. Add milk and simmer slowly for 5-10 minutes to reduce by 10-20%, discard garlic and reserve milk.
Drain potatoes and carrots and place back into saucepan over low flame. Mash by hand, adding milk mixture and then grated cheese.
Mash and stir until well blended and shiny. Season to taste with black pepper and sea salt.
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