Angus T-Bone

Two steaks on one bone: sirloin on the wide side, fillet on the small side, with the T-shaped bone between them. The bone slows the cook next to it, which keeps that meat juicy and adds flavour a boneless steak cannot. It is a big steak for one hungry person, or two with sides, so allow more per head than a boneless cut. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Grill or barbecue over solid heat, four to five minutes a side. The fillet side cooks faster than the sirloin, so keep that side to the cooler edge of the grill. Stand it up on the bone for the last minute to finish it. Pull it at 55°C for medium-rare or 60°C for medium, then rest it; it climbs a few degrees as it rests. Rest it five minutes before you cut, and carve each side off the bone to share it.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.