Neil Perry's barbecued aged beef T-bone with red-wine butter

Neil Perry
Neil Perry's barbecue aged beef t-bone with red wine butter.
Neil Perry's barbecue aged beef t-bone with red wine butter.  Photo: William Meppem

Compound butters add so much flavour to a barbecue or roast, with red-wine butter one of my favourites.

Ingredients

2 x 500g aged beef T-bone steaks

sea salt

extra virgin olive oil

red-wine butter (recipe below)

freshly ground black pepper

1 lemon with ends cut off, quartered with centre pith and seeds removed

For the red-wine butter

500ml red wine (a richer red like shiraz is good) 

3 eschalots (French shallots), finely chopped

250g unsalted butter, at room temperature

juice of ½ lemon

sea salt

2 tbsp flat-leaf Italian parsley

Method

1. For the red-wine butter, put red wine and eschalot in a saucepan, bring to the boil, then simmer to reduce it until you have about 80ml, stirring constantly until it is a syrupy sauce. Take care to not burn the reduction towards the end. Remove the pan from the heat and allow the mixture to cool.

2. Put the red-wine sauce in a food processor and add the butter, lemon juice, a good pinch of sea salt and parsley. Process until smooth. Roll the mixture in a sheet of baking paper or foil into a log shape, about 35cm long and 4cm in diameter. Wrap in cling film and refrigerate until firm. Cut into 1cm-thick slices to serve at room temperature – the rest can be frozen until needed.

3. Remove the steaks from the refrigerator two hours before cooking; they will cook more evenly when closer to room temperature. Season with sea salt. Preheat the barbecue to hot, making sure the grill bars are clean. Drizzle the steaks with extra virgin olive oil and shake off any excess.

4. Put the steaks on the grill at a 45-degree angle to the grill bars. When halfway through cooking that side (about 4 minutes), turn the steaks 45 degrees in the opposite direction to get nice grill marks. Turn over and cook the other side – 8 minutes on each side should get you a nice medium rare. Transfer the steaks to a plate, cover with foil and place near the barbecue to keep warm while the meat rests for 10 minutes.

5. Place the steaks on a chopping board. Use a sharp knife to cut the sirloin part, and then the fillet side, off each bone and slice the meat into 1cm slices. Place a slice of red-wine butter on each serving of meat, drizzle with the resting juices and extra virgin olive oil, and sprinkle with sea salt and a good grind of pepper. Serve immediately with lemon wedges, a salad and sautéed potatoes.