650g-750g dry-aged T-bone steak
1 hispi cabbage
400g new potatoes
1 bulb of garlic
500ml peanut or plain based oil
2 egg yolks
½ tsp Dijon mustard
½ tsp cider vinegar
1 small bottle Plain Chicken Spring Bone Broth
Salt and pepper
Pre heat the oven to 180 deg C and take the T-bone out of the fridge an hour before cooking.
Roast the garlic bulb in advance. Place it in some tin foil and drizzle a small amount of oil and some salt and wrap it tightly. Roast at 180 degrees C for 35-40 mins or until the garlic is very soft. Squeeze the garlic out and mash with a fork to make a paste.
Par boil the potatoes in well seasoned water until a knife goes through them easily. When your potatoes are soft, place on a baking tray and get a pot with a heavy bottom and squash them lightly. Drizzle over some oil and season with salt and pepper and place in an oven for 20-25 mins until golden and crispy.
Make the aioli by adding the egg yolks, mustard and vinegar to a large bowl or small food processor and gradually add the oil while mixing to make an emulsion. When it’s thick add the roast garlic paste and season with salt and pepper and a little more vinegar if needed. If it’s too thick you can add a splash of water.
To cook the Hispi get a pan on a medium heat and add the butter and a small amount of oil and sear the cabbage to get some good colour on both edges. When nicely browned add the bone broth and season. Cook this on a medium heat for 4-5 mins or until the root is tender.
To cook the t-bone, season it well before cooking on a griddle, cast iron or bbq to your liking. I usually take it out of the fridge an hour before cooking to get to room temp then in a medium hot pan sear it on one side for 2-3 mins (just leave the steak and don't touch it). Then turn it onto the other side and cook for a further 2-3 mins. I like to sear it on the fat side and then I take it off the heat and leave it to rest sitting up on the bone. For a perfect medium rare take ot off the heat when the internal temp reaches 52 degrees.
Serve your t-bone sliced with your hispi cabbage and some potatoes and a good dollop of roast garlic aioli.