HOW TO COOK A T-bone steak

Better Homes and Gardens (Australia) - - Food In A Flash -

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!


Prepa­ra­tion time 10 mins Cook­ing time 20 mins Serves 4 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

½ bunch basil, leaves picked, torn 1 or­ange, peeled, diced 6 cloves gar­lic, peeled ½ bunch thyme, leaves picked 2 an­chovy fil­lets

125g un­salted but­ter STEP 1 Pre­heat bar­be­cue grill plate to medium. Sea­son steaks gen­er­ously then rub with ½ 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 (see How to cook a T-bone steak, op­po­site). 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.

T-bone with grilled corn salsa and gar­lic-thyme but­ter Your bar­be­cue lunch will zing with the zesty ad­di­tion of this cit­rus and herby side.

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