T-bone for two

T-bone for two

By
From
Meat
Serves
2
Photographer
Dean Cambray

I think this on-the-bone steak is probably my all-time favourite. It’s cut from the saddle, and is made up of sirloin on one side of the bone and eye-fillet on the other. It’s incredibly tasty, and needs nothing more in the way of flavour additions than good salt, freshly ground pepper, and a drizzle of extra-virgin olive oil.

Ask your butcher for a big steak – at least 600 g, and about 5 cm thick. This will give you enough meat for two people to share. A steak this thick will take much longer to cook on a grill or barbecue, so I prefer to cook it in the oven after first sealing it in a griddle pan over a high heat.

Ingredients

Quantity Ingredient
850g t-bone steak
extra-virgin olive oil
sea salt flakes
freshly ground black pepper
lemon wedges, to serve (optional)

Method

  1. Remove the steak from the refrigerator 30 minutes before you want to eat. Preheat your grill or barbecue to high and your oven to 200ºC.
  2. Rub the steak all over lightly with oil and season it generously with salt and pepper. Cook the steak over a high heat for 2–3 minutes on each side, so that it is well coloured. Now transfer it to the oven for 10 minutes, turning once or twice. Alternatively, move the steak to a cooler part of the grill or barbecue and cook it for a further 12–15 minutes, depending on the heat of the grill and the thickness of the steak. Turn the steak every minute or so to prevent it burning.
  3. Because of the bone, you’ll find that the meat won’t cook evenly: it will be rarer close to the bone and towards the edges it will be medium or even medium–well done. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
  4. Transfer the steak to a warm plate and cover it loosely with foil. Leave it to rest for 5–6 minutes before carving.
  5. To serve, cut the two sections of meat away from the bone and carve into thick slices. Serve with more salt and pepper, extra-virgin olive oil and the lemon wedges if using.
Tags:
Meat
Adrian
Richardson
La
Luna
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