Richard Holden’s Whiskey-Smoked Reverse-Seared T-bone Steak with Panzanella Salad

Richard Holden’s Whiskey-Smoked Reverse-Seared T-bone Steak with Panzanella Salad

This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while staying at home. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.

Succulent steak meets the summeriest of salads in this simple BBQ recipe. The T-bone is reverse-seared to produce perfectly tender meat with a beautifully browned crust. The flavoursome beef pairs beautifully with the fresh Tuscan salad, packed with juicy tomatoes and crisp homemade croutons.


For the steak
1kg T-bone steak
sea salt flakes and freshly cracked black pepper
whiskey smoking wood chips (optional)

For the panzanella salad
500g mixed tomatoes
½ red onion, finely sliced
1 tbsp capers in brine, drained
1 clove of garlic crushed with a pinch of salt
30g anchovies, drained and finely chopped
4 tbsp good olive oil (or the oil from some good sundried tomatoes)
juice of half a lemon
large handful of fresh basil leaves, torn

For the croutons
2 thick slices of bread cut into chunks
good drizzle of olive oil
sea salt flakes and freshly cracked black pepper
1 tbsp dried oregano

1. Preheat your BBQ for 100-130°C indirect roasting heat. Put your wood chips in a bowl and cover with water.
2. Remove the steak from its packaging, pat dry with some kitchen paper and leave covered on a plate to come up to room temperature.
3. Season on both sides with salt and pepper and place on the BBQ over the area of indirect roasting heat. Drain the chips and scatter on the coals. Close the lid and cook for 20 -30 minutes until the meat has a core temperature of 45-47°C when checked with your Thermapen.

4. While the steak cooks, prepare the salad starting with the croutons. Scatter the chunks of bread on a parchment-lined baking sheet and drizzle with 2-3 tbsps of oil. Season from a height with salt and pepper, and dust over the dried oregano. Mix together lightly before placing in a preheated oven at 180°C fan for 15 minutes or until lightly toasted and crispy. Set to one side.
5. Wash the tomatoes before chopping and placing into a mixing bowl. Crush the garlic with the pinch of salt and add to the bowl with the remaining salad ingredients. Toss lightly to incorporate the bread and all the other ingredients so the flavours can start to mingle. Set aside.

6. Once the steak reaches 45-47°C core temperature remove from the grill and wrap in foil to rest. Increase the heat on the grill to 250-275°C.
7. Sear the steak on the direct grilling heat for a minute per side to brown the exterior. Remove from the grill and leave to rest again.
8. Remove the fillet and the sirloin from the bone and slice. Serve with another sprinkle of sea salt flakes and the panzanella salad on the side.


Read more from Richard’s Lockdown Menu:

Lemon Meringue Cupcakes

Beef Wellington

Quintessential British Scones


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