T-bone for two

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.