Espresso and ancho chilli tomahawk steak with triple-cooked chips

Cook this attention-grabbing steak on the barbecue or in a griddle pan on the hob
Espresso and ancho chilli tomahawk steak on wooden board

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
  1. 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.
  2. Cut the potatoes into chips around 1½cm thick, then wash under cold water to remove any excess starch.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the steak along the bone, then into thick horizontal slices. Serve with the chips and your favourite sides.

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Method

  1. 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.
  2. Cut the potatoes into chips around 1½cm thick, then wash under cold water to remove any excess starch.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the steak along the bone, then into thick horizontal slices. Serve with the chips and your favourite sides.
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‘This spice mix will bring out the earthy flavours of the beef, followed by subtle heat and sweetness,’ says Nigel

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  1. 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.
  2. Cut the potatoes into chips around 1½cm thick, then wash under cold water to remove any excess starch.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the steak along the bone, then into thick horizontal slices. Serve with the chips and your favourite sides.

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