Tips & How-to

The secret to cooking the perfect T-bone steak

Unleash your inner chef.
Andre Martin

T-bone is one of Australia’s favourite steaks. Cooking a T-bone properly requires a little planning and technique because it’s important to note there is a junction at the heart of this cut: it’s made up of two muscles (the loin and fillet) side-by-side, yet these two require quite different cooking techniques.

Add to this the fact that cooking the meat along the bone line can be an issue.

How to cook a T-bone steak

The secret is to finish cooking the steak vertically on its side, which allows a more gentle heat into the meat itself, while heating the bone line for a perfect finish. Add a few classic flavours like grilled corn and herbs, plus the richness of a flavoured butter, and everything is good. Reeeeeally good!

T-bone with grilled corn salsa and garlic-thyme butter

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients

4 x thick-cut T-bone steaks (about 320g each)

Sea-salt flakes and freshly-ground black pepper, to season

2 Tbsp extra virgin olive oil

2 corn on the cob

1 green capsicum, diced

1 red onion, finely diced

2 ripe tomatoes, deseeded, diced

4 green shallots, sliced

1⁄2 bunch basil, leaves picked, torn

1 orange, peeled, diced

6 cloves garlic, peeled

1⁄2 bunch thyme, leaves picked

2 anchovy fillets

125g unsalted butter

Method

STEP 1

Preheat barbecue grill plate to medium. Season steaks generously then rub with 1⁄2 of the oil. Cook on grill, turning regularly, for 4 minutes each side then stand upright on flat part of bone and cook for a further 4 minutes. Set aside for 3 minutes to rest.

STEP 2

Meanwhile, rub corn with remaining oil and cook, turning regularly, on grill for 5 minutes or until lightly blackened. Cut kernels off cobs and put in a large bowl. Add capsicum, onion, tomato, shallots, basil and orange, then stir to combine. Season with salt.

STEP 3

Use a mortar and pestle to pound garlic, thyme, anchovy fillets and a little salt to form a paste. Add butter and continue pounding until smooth. Season with salt and a very generous amount of pepper. Serve steaks with a spoon of salsa and butter, with remaining salsa on the side.

You might need

You might also like to make this green peppercorn steak

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