Category: food

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food steak

how to cook a t bone steak

I’d never cooked a t bone steak before, and searching the web found a mass of conflicting information. I read and watched all I can find and I figure out the key of how cook a t bone steak: nobody talks about the thickness.

If you already know how to cook a steak, you can cook a t bone. The difference is the thickness of the steak. The surface can be done, but the interior will need more time – so transfer it to a hot oven. Additionally, the bone doesn’t conduct heat as well as the meat itself, which mean the steak stays cooler nearer the bone so be prepared for it being less well done in the middle compared to the edge.

I say this all the time with meat cookery and especially steak that you need to use a probe thermometer. Test it when near done and get the temperature where you like it using my handy guide.

Where does the T Bone come from?

The T-bone steak is a classic cut that shares similarities with the porterhouse steak. It consists of both the top loin and sirloin, along with the tenderloin (fillet), connected together by the bone, which is intentionally left intact.

Its name is derived from the bone’s shape, often resembling the letter ‘T.’ The bone in a T-bone steak is actually the lumbar vertebra, which is halved to form part of the cow’s spine. The flesh surrounding this bone comprises the muscles from the spine, contributing to the dense marbling and providing ample fat coverage on the cut.

Although T-bone and porterhouse steaks come from the same region of the cow, they can sometimes be mistaken for one another. The key difference lies in the proportion of fillet present within the cut. To be classified as a porterhouse, the steak must have a larger portion of the fillet, measuring at least 3.1 centimetres in width.

Buy a probe thermometer for perfect steak

Want something to go with it? Here’s my recipe for beef dripping sauce

Print

t bone steak

How to cook the generous steak
Course Main Course
Cuisine American
Keyword beef
Prep Time 5 minutes
Cook Time 5 minutes
Resting time 5 minutes
Total Time 15 minutes
Servings 2 people

Equipment

  • probe thermometer

Ingredients

  • 1 t bone steak
  • plain oil
  • butter
  • seasonsings as desired

Instructions

  • Make sure your steak is room temperature before you start, and get a heavy pan on very hot. If your steak is 1 inch thick or more get your oven on very hot too.
  • Salt your meat generously, add a little oil to the pan and cook on one side for a minute. After that flip it over and cook for another 30 seconds. Add some butter to the pan and start basting for 30 seconds.
  • Start testing the temperature of the meat and once it is within 5 degrees of your desired temp (55C for medium rare) remove it. If it is starting to colour more than you'd like and the temperature is not there, transfer to the oven for a few minutes and continue to test. Rest the meat for 5 minutes before serving.

Video

Categories
food video

the original TV chef: a keith floyd biography

Keith Floyd played a significant role in shaping the modern TV cookery show. His unplanned approach brought about a sea change in television cooking programs. He’s one of the greatest TV cooks ever, so I decided to make a video biography about him:

Prior to Floyd, cooking shows were often formal and instructional, focusing solely on the process of preparing a dish. Fanny Cradock and Delia Smith were – quite appropriately – focused on the food. In his words “dull and worthy and akin to a secondary school lesson in modern home economics.” Keith Floyd’s unscripted style and relaxed approach to filming brought a sense of chaos to the world of TV cooking shows. Unlike the meticulously planned and rehearsed programs that came before him, Floyd embraced spontaneity and welcomed the unpredictable moments that unfolded during filming. His shows were known for their sense of adventure and the feeling that anything could happen at any moment.

It is the story of a partying nomad, trying his hand at something for five minutes before moving on to the next thing that had caught his attention. And while a life well lived, it also feels like a life stopping short of true happiness. He died at age 65, having been married 5 times, survived by his son and daughter.

I’ve written about Keith before, but please check out my video. As the cool kids say, please like and subscribe!

Here’s The Guardian’s contemporaneous obituary.

Categories
food onion

onion loaf miller and carter style

Miller and Carter steakhouse are a chain of about 100 restaurants in the UK. They specialise in premium beef with the ‘steak experience’ being their main event. You get a steak cut such as rib eye or sirloin, your choice of sauce, lettuce wedge with dressing, fries and the onion loaf. I enjoy cooking and eating steak a lot but they aren’t the cheapest, so I like to recreate this meal, so here’s my take on the Miller and Carter onion loaf recipe. This copycat recipe will satisfy if you’re looking for that restaurant vibe.

The Miller and Carter steak experience, rib eye, fries, beef dripping sauce and onion loaf in the bottom right

Onion loaf? What like bread? No. Actually it’s much closer to an onion bhaji like you’d find at an Indian restaurant; chunks of onion in batter fried. Though a little less chilli than those recipes!

The onion loaf can serve as a great accompaniment to a steak. With a crispy and golden-brown exterior, and a sweet and savoury taste that can enhance the overall flavour.

Though it’s not just for steak – it would work really well on a roast dinner, perfect with a barbecue and dare I say it – would work really well with pie and mash with lashings of gravy.

My version!

So my recipe below isn’t very difficult but does require a little time to salt the onions. And it is best if you have a deep fat fryer, or are happy frying in a few centimetres of oil. If not you could make thin patties and fry both sides, or alternatively oven bake. You won’t get that same crunch but it will be healthier and less stressful to manage alongside the rest of dinner. However you do it it’s a tasty, savoury side dish perfect for any hearty meal.

I also made a beef dripping sauce just like Miller and Carter’s. And the bordelaise sauce.

Print

miller and carter onion loaf

A replica of the crispy onion side dish you can order at a steakhouse.
Course Side Dish
Keyword copycat recipe, fakeaway
Prep Time 10 minutes
Cook Time 5 minutes
Salting time 30 minutes
Servings 2 loaves

Equipment

  • Deep fat fryer

Ingredients

  • 2 onions approx 350g once prepared
  • 1 ½ teaspoons salt
  • 1 egg
  • 2 tablespoons plain flour about 50g
  • milk just a splash, optional
  • ½ teaspoon paprika
  • ½ teaspoon ground white pepper

Instructions

  • Peel and halve the onions. Slice into thin half moons and place into a large bowl.
  • Sprinkle with salt and stir well to coat. Set aside for 30 minutes to soften.
  • After 30 minutes fill the onion bowl with cold water. Swish them around in the water, then drain them off and rinse in more cold water to get as much salt off as possible. Tip them onto a clean tea towel or several layers of paper towel. Squeeze and squish them dry.
  • Beat the egg and mix with the flour, pepper and paprika. If needed add tiny amounts of milk (like a teaspoon at a time) to make a batter thick like custard. Stir the dried onions in. You will not need to salt this batter, the salt soaking earlier will do your salting for you.
  • Take the onion batter and form into blocks approx 2cm deep. You can freeform this, or you can use a mini-loaf baking tray, lined with cling film. Cover and freeze for at least an hour but they can be frozen for months at this point. The freezing helps the onions bind together.
  • When ready to cook preheat your fryer to 160°C. Turn the loaves out of the cling film and fry. Cook for a few minutes until browned on the underside and once golden brown flip over to cook the other side. Drain on kitchen paper. Eat immediately, they go all flabby and greasy when cold.

Notes

These can be baked in a 200C oven for 20-30 minutes until golden brown if you don't want to deep fry. They won't be as crispy but they'll be oniony and tasty (would make a great side for a roast dinner with a dash of dried sage mixed in). Alternatively you can fill a deep pan with oil and fry that way, but please take care.
Categories
food restaurant review

best places to eat on the isle of wight

I’ve taken a few holidays in the Isle of Wight, located just off the south coast of England. Known for its picturesque landscapes and vibrant culinary scene, the Isle of Wight is also home to some great restaurants, pubs, and places to eat.

From quaint seaside eateries serving freshly caught seafood to elegant fine-dining establishments, the Isle of Wight has a little of everything.

The Isle of Wight boasts an array of exceptional dining options among its restaurants and pubs. From quirky cafes serving artisanal coffees and freshly baked pastries to trendy food markets showcasing the island’s local produce, there is something for everyone. Here’s a list of some not-so hidden gems and celebrated establishments that make it a must-visit destination, with reviews and recommendations of the best restaurants and pubs in the Isle of Wight.

This is a far from comprehensive guide to all the places to eat on the Isle of Wight – I still want to try the Terrace at Ventnor, and the Royal Hotel to name a couple, but here’s some of the best places I found.

The Cow

I’ve written about The Cow before – easily one of the best burgers I’ve ever eaten, and I’ve had a few! with really exceptional beef, excellent service and a relaxing atmosphere. Located in Tapnell Farm you can enjoy a fun family day out on the farm, take on the splash park and throw axes before dinner.

An excellent venue that runs with it’s theme: a tall barn of a place, with kooky decor and fun touches everywhere that let you know you’re not in a generic diner. The menu is not exhaustive but the burgers are the stars of the show. A big thumbs up for the non-alcoholic ‘gin’ type cocktails which are delicious and difficult to distinguish from the boozy versions. Friendly staff too and very fast service.

Booking recommended to avoid disappointment. I’m extremely glad this place is a ferry trip away otherwise this place would cost me a fortune!

The Cow, Yarmouth

Caffe Isola

An absolutely outstanding cafe. Terrific toasted brunch dishes, fruity and comforting porridge and excellent drinks. But the coffee is where its at; roasted on premises and utterly delicious. The roaster was tending beans upstairs so I bothered him for a bit geeking out over coffee and he  gave me some great recommendations. Combine all this with a beautiful building and you have a superb venue.

The best part is I live nowhere near it, as I would be penniless from being here all the time.

Caffe Isola, Newport

Toto

A proper definition of ‘hidden gem’. Tucked away from the high Street this rustic little place offers brilliant pizzas and pastas. I had a fab pizza just crisp and bubbly, with delicious toppings. Service was friendly & helpful and laid back. Carbonara pasta is aloso recommended. Delicious cocktails too!

Toto, Newport

Snacks and Ladders

As a family we love board games and have a monster collection. So browsing someone else’s is a treat! I cannot say enough good things about this inclusive fun space for everyone. Table fees are very fair, decreasing in price the longer you stay.

Help yourself to the very wide selection of games, from family favourites to more hardcore offers. Staff happy to help choose too. And the food is much better than expected – they could get away with frozen junk but instead they choose to use local produce and cooked fresh to order. We were quite blown away by their pizzas which are hand stretched and not from Iceland. Home baked cakes if you fancy a treat too. Brilliant local business.

Booking a table via their website is recommended.

Snacks and Ladders, Newport

The Blacksmiths

If I eat a meal better than this this year I am being spoiled. I booked several weeks in advance as many locals were telling me it was great and I was not disappointed. I had a sea bass dish with panzanella which was simply perfect; crisp and tasty, fresh and vibrant. (I had a go at recreating it on a livestream!) We also had sausage and mash, and beef brisket. Both were excellent. Desserts were on another level again with all of us gushing over the plates with a special mention for their pavlova. I was genuinely sad at the end of the meal that it was over. I wanted to eat it all over again. I’m not joking when I told our server that I felt they’d undercharged us for the meal, it was such good quality.

The sea bass dish as they serve it at the Blacksmiths pub

It’s also in a stunning location, set high and fairly remote on the island, with brilliant views wherever you look.

A large kids play area outside provides a diversion for fidgets. You’re also welcome to sit outside and order via their app for table service.

The only tiny downside is it is difficult to get a table without reservation, and the car park is a little treacherous to navigate, but I’m looking for flaws.

I regret I only have five stars to give this restaurant. If you live nearby I am deeply envious of you.

The Blacksmiths, Newport

Here’s a list of all these places on Google Maps.

A quick summary on Instagram:

Important note: None of this is sponsored – just relaying a few great trips I had on the Diamond Isle. What are your favourite Isle of Wight restaurants? Let me know in the comments!

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