Barbecue T-bone steak with devilled butter and oxtail macaroni cheese

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This stunning barbecue T-bone steak recipe from Adam Byatt is served alongside a decadent oxtail macaroni cheese. Devilled butter finishes this steak dish perfectly, packed with flavour from chilli, anchovy and tarragon.

First published in 2016
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T-bone steak

Devilled butter

Oxtail for the macaroni cheese

Macaroni cheese


To begin, slightly soften the butter for the devilled butter. Blitz in a blender with the remaining ingredients until well-blended but coarse in texture
Transfer to a sheet of cling film and roll into a tight cylinder. Refrigerate until set solid
Preheat the oven to 180°C/gas mark 4
To make the oxtail for the macaroni cheese, brown the oxtail in a hot ovenproof saucepan with a dash of oil until nicely coloured all over. Remove and set aside. Add the vegetables to the pan and brown well
Add the beer, thyme and star anise and reduce until sticky. Add the oxtail pieces back to the pan along with the chicken stock. Cover and cook in the oven for 2.5 hours, then allow to cool in the pan (you can do this the day before)
Once the oxtail has cooled, pick the meat from the bone and keep in a bowl. Reduce the cooking liquor by half until rich, then set aside
Remove the T-bone from the fridge an hour before cooking
Preheat the oven to 180°C/gas mark 4
To make the macaroni cheese, melt the butter and flour to a heavy-based pan. Cook out for 5 minutes, then slowly add the milk. Continue to stir until all of the milk has been incorporated
  • 50g of butter
  • 25g of flour
  • 500g of milk
Add the cheese and cook for a further 8 minutes
  • 100g of Parmesan, grated
  • 100g of Comté cheese, grated
Remove from the hob and add the mustard and chopped parsley. Fold in the picked oxtail and 150ml of the reduced cooking liquid and combine with the cooked macaroni
Place the macaroni into skillets or ovenproof dishes and sprinkle the breadcrumbs over the top. Place in the oven for 15 minutes until golden brown
  • 100g of breadcrumbs, coarse
Before cooking the steak, preheat a barbecue or chargrill to a medium-high heat
To cook the steak, season well with salt and pepper and cook slowly on a BBQ to colour both sides well, turning regularly – the steak should reach 40°C in the centre when it is done
Carve the steak and serve with a disc of the devilled butter on top, alongside the little gem and macaroni cheese
First published in 2016

Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce

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