SERVES 4 PREP 20 MINUTES (PLUS MARINATING) COOK 40 MINUTES THESE LARGE T-BONES ARE DESIGNED
TO BE SHARED BETWEEN TWO
1 tablespoon lemon zest 1½ tablespoons fresh thyme leaves ¼ cup extra virgin olive oil 2 x 600g beef T-bone steaks 1 whole garlic bulb 100g butter, softened 60g gorgonzola cheese, crumbled Vegetable chips and salad leaves, to serve
1 Combine lemon zest, 1 tablespoon thyme and 2 tablespoons oil in a large glass or ceramic dish. Add steaks. Rub to coat. Cover. Refrigerate for 2 hours to allow flavours to develop. 2 Preheat oven to 220°C/200°C fan-forced. 3 Place garlic on a piece of foil. Drizzle with remaining oil. Bring edges of foil together, twisting at the top to enclose. Roast garlic for 20 minutes or until tender. Set aside to cool completely. 4 Squeeze garlic from skins into a medium bowl. Add butter and gorgonzola. Using a wooden spoon, beat until combined. Stir in remaining thyme. Season with salt and pepper. Transfer to a small serving bowl. 5 Heat a greased barbecue hotplate or chargrill on medium-high heat. Cook steaks for 7 to 8 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. 6 Dollop steaks with butter mixture. Serve with chips and salad. NUTRITION: (per serve) 4639kj; 88.7g fat; 39.5g sat fat; 58.6g protein; 17.8g carbs; 5.7g fibre; 206mg chol; 721mg sodium.