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.
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
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
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.
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.
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.