All-American T-bone Recipe | BBC Good Food

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• All-American T-bone

All-American T-bone

• Chelsie Collins

Save recipeServes 2EasyPrep: 5 minsCook: 12 minsA star rating of 4.7 out of 5.3 ratingsRateloading...

For a special supper, try this classic American cut from the sirloin. The steak has a T-shaped bone with meat on each side, perfect for sharing

Gluten-freePrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Iceberg wedge salad with blue cheese dressing

A star rating of 5 out of 5.4 ratings

A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak

Pear, chicory & blue cheese salad

A star rating of 5 out of 5.4 ratings

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Best ever onion rings

A star rating of 5 out of 5.4 ratings

Golden crispy onion rings are the undisputed king of sides. Pair with our thick-cut T-bone steak for the ultimate steak dinner

Ingredients

Nutrition

• 700g T-bone steak
• 2 garlic cloves bashed
• ½ small pack thyme
• ½ tbsp olive oil
• 50g butter

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Nutrition: per serving

• kcal808
• fat64g
• saturates31g
• carbs1g
• sugars0g
• fibre0g
• protein57g
• salt0.6g

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Method

• step 1

  Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.

• step 2

  Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it’s soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).

• step 3

  Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

Recipe from Good Food magazine, February 2016

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