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judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
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Bob Hart's Perfect Steak Sanger

Posted by: Bob Hart | 3 January, 2012 - 10:25 AM

After the extreme indulgence that usually accompanies the festive season, you may find - as I know I will - that you have a craving for simple food.

And simple does not, of course, equate with dull. Simple is what grillmasters do best. Take, for example, the perfect barbecued steak sanger. In fact, take a couple...

We are talking, here, about a thinnish steak of supreme quality aged rib eye, perhaps, or grass-fed rump seasoned, seared to a perfect medium rare, topped with a dollop of that magical barbecue enhancement, compound herb butter, and positioned, under a thin layer of raw, salad onion discs, between two halves of a lightly grilled ciabatta.

Let's join the dots:

First select your steaks - four of them. Shop around: do not make do with whatever your local meat merchant has languishing in a tray. Rather, go to a real butcher and ask him to slice four perfect steaks, each between 1cm and 2cm in thickness, from block of aged rib eye (he may be impressed if you casually refer to it as a cube roll). Make sure you get exactly what you have requested.

Next, prepare some compound herb butter: flatten, peel and chop two large garlic cloves and mash them, with the flat of a cook’s knife, into a generous pinch of sea salt. Place the garlic/salt mix in a small, shallow bowl and mash in 125g of unsalted butter which you have allowed to soften to room temperature. Add a cup of chopped flat-leaf parsley, 2 tbs lemon juice, 1 tbs Dijon mustard and several grinds of pepper. Combine well and put to one side.

Now, the bread: a light, ciabatta roll is best. Dench Bakers, of Scotchmer St, Fitzroy, make the best, and distribute them widely.

Heat your charcoal or gas barbeque, remembering to clean and lightly oil the grill. Massage your steaks with EV olive oil and season well with sea salt and freshly-ground pepper. Slap them on the grill at 45 degrees to the grill bars, cook them a minute, turn through 90 degrees and cook for a minute longer. Turn and repeat the process, then remove from the heat. Remove to a warm plate, loosely cover with foil and rest for about four minutes.

Now, split and lightly grill both sides of your rolls, outsides first. Then, spread the inside surfaces with your compound butter. Position a steak on each ciabatta base, top with a dollop of the butter and a few thin slices of raw, red onion. Replace the top. Eat.

And before you ask, the answer is no: no ketchup, no cooked onions. You are already eating the best steak sanger on the planet. Don't mess with it.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.