BBQ T-Bone, Devilled Butter & Oxtail Macaroni Cheese

by Adam Byatt

Main Easy ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 3 hours 45 minutes, plus cooling time


1 T-bone steak, 1kg in weight



200g of salted butter

4 anchovies, salted

1/2 bunch of tarragon

1 red chilli

1 shallot, peeled and diced

1 tsp smoked paprika

1 tsp brandy

1 oxtail, cut into small pieces

1 carrot, chopped

1 onion, chopped

1 bulb of garlic, peeled and chopped

1 leek, chopped

200ml of pale ale

1 bunch of thyme

3 star anise

2l chicken stock

1 dash of oil

200g of macaroni pasta, short

50g of butter

25g of flour

500g of milk

100g of Parmesan, grated

100g of Comté cheese, grated

1 bunch of chopped parsley

1 tsp English mustard

100g of breadcrumbs, coarse

2 baby gem lettuces


1. 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

2. Transfer to a sheet of cling film and roll into a tight cylinder. Refrigerate until set solid

3. Preheat the oven to 180°C/gas mark 4

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

5. 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)

6. 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

7. Remove the T-bone from the fridge an hour before cooking

8. Preheat the oven to 180°C/gas mark 4

9. 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

10. Add the cheese and cook for a further 8 minutes

11. 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

12. 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

13. Before cooking the steak, preheat a barbecue or chargrill to a medium-high heat

14. 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

15. Carve the steak and serve with a disc of the devilled butter on top, alongside the little gem and macaroni cheese