Nigel Webster of Cut to the Smoke shares his recipe for espresso and ancho chilli tomahawk steak with triple-cooked chips
cuttothesmoke.co.uk
Serves 3-4
- Tomahawk steak 1kg
- Cut to the Smoke Espresso and Ancho Chilli spice mix 50g
- Maris Piper potatoes 1kg, peeled
- Vegetable oil
- Coarse sea salt
- Season the steak with the spice mix, making sure to cover all of the edges, then place in the fridge and leave to marinate over night.
- Cut the potatoes into chips around 1½cm thick, then wash under cold water to remove any excess starch.
- Put the chips in a large pan of cold water and place over a medium heat for 10-15 minutes, ensuring the water doesn’t boil. Remove the chips from the pan and place on a cooling rack to dry off, then put in the fridge for 45 minutes.
- Put the vegetable oil in a large saucepan over a medium heat and bring to 130°C. Remove the chips from the fridge and carefully place in the hot oil. Cook for 5-7 minutes until just starting to colour. Remove the chips from the oil (reserve it for later) and place them on kitchen roll to drain off any excess oil.
- Remove the steak from the fridge 30 minutes before cooking so it comes up to room temperature. Heat the barbecue to 180-200°C, or until the coals are white. Alternatively, you can cook the steak in a griddle pan on the hob.
- Once the barbecue/griddle is hot, sear all sides of the steak for 3-4 minutes until it takes on a deep colour. For a medium finish, continue to cook the steak for around 6 minutes on each side. Remove from the heat and wrap in foil while the steak rests.
- Put the pan with the vegetable oil over a medium heat and bring it to 180°C. Fry the chips in small batches for 5-6 minutes until golden brown. Remove the chips from the oil and drain them on kitchen roll, then sprinkle with coarse sea salt.
- Slice the steak along the bone, then into thick horizontal slices. Serve with the chips and your favourite sides.
Supported by
You will need
- Tomahawk steak 1kg
- Cut to the Smoke Espresso and Ancho Chilli spice mix 50g
- Maris Piper potatoes 1kg, peeled
- Vegetable oil
- Coarse sea salt
Method
- Season the steak with the spice mix, making sure to cover all of the edges, then place in the fridge and leave to marinate over night.
- Cut the potatoes into chips around 1½cm thick, then wash under cold water to remove any excess starch.
- Put the chips in a large pan of cold water and place over a medium heat for 10-15 minutes, ensuring the water doesn’t boil. Remove the chips from the pan and place on a cooling rack to dry off, then put in the fridge for 45 minutes.
- Put the vegetable oil in a large saucepan over a medium heat and bring to 130°C. Remove the chips from the fridge and carefully place in the hot oil. Cook for 5-7 minutes until just starting to colour. Remove the chips from the oil (reserve it for later) and place them on kitchen roll to drain off any excess oil.
- Remove the steak from the fridge 30 minutes before cooking so it comes up to room temperature. Heat the barbecue to 180-200°C, or until the coals are white. Alternatively, you can cook the steak in a griddle pan on the hob.
- Once the barbecue/griddle is hot, sear all sides of the steak for 3-4 minutes until it takes on a deep colour. For a medium finish, continue to cook the steak for around 6 minutes on each side. Remove from the heat and wrap in foil while the steak rests.
- Put the pan with the vegetable oil over a medium heat and bring it to 180°C. Fry the chips in small batches for 5-6 minutes until golden brown. Remove the chips from the oil and drain them on kitchen roll, then sprinkle with coarse sea salt.
- Slice the steak along the bone, then into thick horizontal slices. Serve with the chips and your favourite sides.
You may also like
