T-bone Pork Steak with Brandy-spiked Peppercorn Sauce
T-bone Pork Steak with Brandy-spiked Peppercorn Sauce

T-bone Pork Steak with Brandy-spiked Peppercorn Sauce

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    Serves 2
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We cook and serve a lot of steaks. Last year we dedicated Friday evenings to a night of steaks. Our intention was to not only serve the usual suspects, such as beef steaks, but to also serve something a bit different that was still seasonal.

Well, these Dingley Dell T-bone pork steaks are definitely something different. We buy 800g-1kg pork steaks and they are perfect for two to share. Cooking a large piece of pork instead of two individual steaks saves on pan space, plus cooking this thicker cut of pork on the bone helps to keep the meat succulent and juicy. A win win situation as far as I’m concerned.

We do not like to overcook our pork; with these timings the pork will be medium instead of well done. Around the bone the meat will still be slightly pink, but do not be put off. Just make sure that you give the cooked meat long enough to rest after cooking (which will ensure that you have no unwanted juices ending up on your plate).

I have marinated this piece of pork with a little garlic and thyme for a minimum of 12 hours before cooking; it’s your choice if you prefer not to, but I think it’s a nice touch and adds extra value to an amazing piece of pork.

Ingredients & Method

For the T-bone pork steak

  • 2 tablespoons rapeseed oil
  • 1 clove garlic, crushed
  • 800g-1kg T-bone pork steak
  • 2 sprigs of thyme
  • sea salt and freshly cracked black pepper

For the brandy-spiked peppercorn sauce

  • 25g unsalted butter
  • 1 large banana shallot, finely diced
  • 1 tablespoon green peppercorns in brine, drained
  • 50ml brandy
  • 1/2 teaspoon Worcestershire sauce
  • 200ml white chicken stock
  • 150ml double cream

First marinade the pork one day in advance. Rub the oil and crushed garlic all over the pork, place 1 thyme sprig on each side, then wrap the steak tightly in clingfilm, place on a plate and leave to marinate in the fridge for at least 12 hours.

To cook the pork steak, preheat the oven to 180°C/Gas Mark 4. Place a griddle pan over a medium heat. Remove the pork from the fridge; remove as much garlic as possible and both thyme sprigs. Season on both sides with salt and black pepper. Take the pork in your hand or use tongs and place the rind on the hot griddle, pushing it as flat as possible to blister the rind, keeping it on the heat for 4–5 minutes if you can stand the heat for that long (take care not to burn yourself).

Place the pork steak flat in the hot griddle pan and cook for 4 minutes on one side, then turn clockwise and cook for further 4 minutes. Turn the steak over and do the same on the other side. You should achieve golden brown bar marks on each side. Place the marked steak on a roasting tray and cook in the oven for 5 minutes. Transfer to a cooling rack, cover with foil and leave the steak to rest in a warm place for 10 minutes.

Meanwhile, make the peppercorn sauce. Melt the butter in a small saucepan over a medium heat, then add the shallot, peppercorns and some salt and cook for about 5 minutes until the shallot is softened but not coloured. Add the brandy and flambé, then once the flames go out, add the Worcestershire sauce and chicken stock. Bring to a simmer over a medium heat and cook for further 6–8 minutes or until the sauce is reduced by half, stirring occasionally. Add the cream, bring the sauce back to the boil and simmer for a further 5 minutes or so until the sauce is reduced by half and is thickened and glossy, stirring occasionally.

Serve the pork steak with the peppercorn sauce and hand-cut chips or sweet potato wedges.