Celebrating Pinotage with Ernst Gouws & Co! The Gouws family’s heritage date back to 1691 and their passion for wine, family values and tradition inspired me to take a old classic and give it a modern twist. This recipe is now one of my favourites to prepare on a Sunday lunch with family and friends. Their pinotage pairs well with the Asian flavours in this dish. It’s one of my most memorable pairings!
For the T-Bone steak
1 x thick cut t–bone steak, at room temperature
1 clove garlic, finely chopped
2tbs dark soy sauce
2tbs olive oil
Salt and pepper to taste
Mix the olive oil, soy sauce and garlic
Rub the T-Bone steak with the seasoning and set aside for at least 1 hour before grilling
For the Mayonnaise
2 egg yolks
1tbs white or red wine vinegar
1tbs Dijon mustard
1tbs dark soy sauce
1 pinch fine white pepper
1cup canola oil
1tbs warm water
In a small food processor, add the egg yolks, vinegar, mustard, soy sauce and white pepper
Process for about 30 seconds until all is well combined
While blending, slowly add the oil in to the processor
Make sure to add in a thin stream to avoid the mayonnaise from splitting
Once all the oil is incorporated, add the water while mixing
This will make you Mayonnaise pale and creamy
Refrigerate for 30minutes before using
Grilling your T Bone
It is important for thick cut steaks to be at room temperature before grilling or cooking. Make sure that your meat is well rested outside the fridge for at least an hour before starting to cook.
On hot grill, place your steak with the T side of the bone flat on the grill. Cook on the bone side for at least 2-3 minutes. This will help cook your steak more evenly. Now turn and cook for 2 minutes on each side, turning only once. Remove from the heat and let it rest for 4-5 minutes. Depending on your thickness, your steak should be rare to medium rare.
Slicing your T -Bone
Remove the Sirloin (larger piece) from the T Bone by slicing against the bone straight down. Do the same at the bottom by T side. Make sure to cut as close to the bone as possible. Now do the same for the fillet (small piece) side. Slice the sirloin and Fillet respectively into thin slices.
Place the clean t bone flat in the middle of your platter and arrange the sirloin and fillet back on the platter almost like carpaccio.
Drizzle with soya mayonnaise and garnish with chives and toasted sesame seeds.
Contact Ernst Gouws & Co:
Tel: +27 (0)21 865 2895