Tuesday, 12 April 2011

Bourbon steak

I saw a feature about The pyromaniac's cookbook and knew immediately I had to have it. It was one of those cookbooks that just needed to be on my shelf. Finding out it had a BBQ chapter alongside the Cocktails one was the icing on a fairly large tasty looking cake.

The unseasonably warm weekend signalled BBQ time, the quickest of flicks suggested Bourbon steak would be ideal.

Get yourself some nice steak, season it (the book suggests using smoked salt, if you have it then why not ?) and go get the charcoal going. Once the flames have died and the charcoal is kicking out fierce heat, stand your bourbon by the grill to warm. Then throw the steaks on. Cook them till they are slightly underdone to your taste and take them off the grill. Lift the grill out and put a heavy pan into the coals. Add a generous amount of butter, some chopped shallots and when its all melted & sizzling put the steaks in. Pour over a serious amount of bourbon and step back (you may need to light it with a spill or match).
Whizz the flaming pan & steaks to your guests & serve.

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