Two cuts on one bone, and they cook at different speeds. Keep the small fillet side away from the hottest part of the grill and both come out right.
From the shop
Start with 1 kg of T-bone: two steaks, cut about 3 cm thick. The strip side is the bigger piece and the fillet side is the small one under the bone. For a boneless steak on the same grill, scotch fillet cooks in the same time.
Set the barbecue up with one side on high and one on medium. Sear on the hot side. If the steak needs longer, move it to the cooler side rather than turning the heat down under it.
Ingredients
- 2 T-bone steaks, about 500 g each
- 1 tbsp olive oil
- Salt and cracked black pepper
- Lemon wedges, to serve
Buy the cuts for this recipe
Angus T-Bone$49.99per kilogram
Angus Scotch Fillet$59.99per kilogram
Method
- Heat the barbecue grill on high with the lid down for 10 minutes. Pat the steaks dry, rub them with the oil and season both sides well.
- Lay the steaks on the grill with the fillet side, the small piece, towards the cooler edge. Cook for 4 minutes without moving them.
- Turn once. Cook for 4 minutes more for medium rare. Give a thick steak 1 minute more a side, on the cooler side of the grill.
- Rest the steaks on a warm plate, loosely covered, for 5 minutes.
- Cut the meat off the bone in two pieces, slice each across the grain and serve with the bone on the plate.
Serve it
Serve with lemon wedges, a potato salad and grilled corn.