Steak for the boys

For Michael Caines, Stuarts Olde Steak sauce is the perfect accompaniment to carefully-aged steaks of Devon Ruby Red beef
By Michael Caines
Steak for the boys
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the steaks

  • 4 thick sirloin steaks, about 200g, fat trimmed and reserved
  • oil, for frying
  • butter, for frying

For the sauce

  • 3 tbsp olive oil
  • 100 g shallots, finely diced
  • 2 cloves garlic, crushed
  • 1 small red chilli, seeds removed and finely chopped
  • 250 g tomato purée
  • 135 g soft brown sugar
  • 60 g tamarind paste
  • 3 tbsp sherry vinegar
  • 150 ml Worcestershire sauce
  • 250 g canned chopped plum tomatoes
  • 1 bay leaf

For the chips

  • 600 g potatoes, such as King Edwards or Maris Piper
  • vegetable oil, for deep-frying

Tips and Suggestions

Michael prefers 28-day aged steaks for this recipe and uses a local breed, Devon Ruby Red.

The sauce is best made a day in advance, which is also a good way to make cooking and serving your guests easier. Leave any leftover in the fridge it will keep for up to a month.


1. For the steaks: season the steaks on both sides with salt and pepper. Sprinkle with oil then place them in a hot frying pan along with a knob of butter and the reserved fat this will add extra flavour to the steak. Cook the steaks on both sides, basting the meat while cooking. Once the steaks are done to your liking, remove from the pan and place on a tray to rest, adding a final sprinkle of salt and pepper. If liked you can put the rested steak into a medium oven for 5 minutes to reheat it.

2. For the sauce: heat the olive oil in a saucepan and sweat the shallot and garlic until starting to soften. Add the chilli and tomato purée and cook for 5 minutes.

3. Add the brown sugar and tamarind, mixing well, then deglaze the pan with the vinegar. Once it has bubbled away to nothing, stir in the Worcestershire sauce. Add the canned tomatoes and bay leaf and simmer gently for 30 minutes to 1 hour, until thick and sauce-like. Adjust the seasoning to taste and leave to cool.

4. For the chips: cut the potatoes into chips, leaving the skins on, then wash and dry them. Heat some vegetable oil to 140C in a deep-fat fryer and cook the chips slowly until they are almost tender but not coloured. Drain well then set aside to cool on a tray lined with paper towel.

5. Increase the temperature of the oil in the deep-fryer to 190c and add the chips. Fry quickly until golden brown then remove and drain on paper towel.

6. Put the chips on your serving plates. Take the steaks and roll them through any juices that are left on the tray on which you rested them. Add them to the serving plates with some of the sauce and enjoy.

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