I have no pretensions to being a Master Chef, or even being anything more than a serviceable home cook, but this is one of my favourite meals to enjoy with Coopers Vintage Ale and details of how I prepare it. If you’re a dab hand at the barbeque and want to share your secrets or can improve on this one, I’d welcome your input in the comments below.
If you’d like more expert instruction in barbequing steak, I can highly recommend the Beef and Beer masterclasses run by Beer Snob, Dan Hampton, at Mumu in Sydney.
Rib on the bone
You’ll need a nice thick rib on the bone and your favourite blue cheese.
- Sear and seal steak on a hot barbeque or grill, about a minute and a half on each side
- Remove from barbeque and place in a moderate oven (170 degrees) for about 20 minutes, or until cooked to your taste.
- Turn off oven and let sit for a few minutes with the door open. While sitting, place a generous slice of blue cheese on the steak.
Serve with mashed potato – or even better – potato cakes and a glass of Coopers Vintage Ale.
If you’re more organised than I generally am – or entertaining and really want to impress – you can make a blue cheese butter rather than just blue cheese.
You’ll need:
- unsalted butter (take out of the fridge to soften, size depending on requirements )
- Blue cheese (around half the weight of the butter)
- chopped curly parsley (a quarter cup per 200gms of butter approx)
Mix ingredients until smooth. Place on a sheet of plastic wrap. Roll into a log shape. Refrigerate until required.
