T-bone Steak

It is best to use fresh meat that does not have heavy a marbled score –4 to 6 are best for barbecuing. Dry-aged, grass-fed beef are also fantastic to barbecue. For a smokier flavour, cook the steak on Jarrah wood.

Serves 3-4 Cook time 10 minutes

• 1 kg T-bone 1. Have your barbecue lit and ready to go with a moderate to high fire. 2. Cook to your desired temperature making sure you caramelise the fat.

“You can sum Meatsmith up as a traditional American smokehouse barbecue with international flavours in a contemporary (our boys) setting. Made by locals for the locals.” -Alasdair Mckenna