T-bone steak with black pepper butter
This is the king of steaks ! Caramelised on the outside , juicy and tender on the inside , you can ’ t beat a T-bone steak cooked on the barbecue . A colourful assortment of veg – cooked around the steak until tender and temptingly charred – is the perfect accompaniment .
Tom Kerridge
SERVES 3-4 1 T-bone steak ( about 900g ), at room temperature 1 tbsp vegetable oil
BLACK PEPPER BUTTER 100g salted butter , softened 1 tbsp Dijon mustard
CHARRED VEG 1 red onion , quartered 1 white onion , quartered 3-4 spring onions 1 medium leek ( white part only ), split lengthways and halved 6 long-stem broccoli spears 1 lemon , cut in half 2 thyme sprigs 2 tbsp vegetable oil
AS SEEN ON THE Big Kitchen
1 First , prepare the black pepper butter . Mix the ingredients plus 2 tsp cracked black pepper and a pinch of salt together in a small bowl until evenly combined , then spoon onto the middle of a sheet of foil and roll to form a cylinder , roughly the diameter of a £ 1 coin . Twist the ends of the foil to seal and put in the fridge for 30 mins to firm up . 2 Meanwhile , for the charred veg , put all the onions in a large bowl with the leek , broccoli , lemon and thyme . Drizzle with the oil and season with a little salt and pepper . 3 When ready to cook , rub the T-bone steak with the oil and 1 tsp salt , then lay on a hot barbecue grid and cook for 5 mins . Using a pair of tongs , turn the steak over and cook for another 5 mins . 4 Quickly place the onion wedges around the steak and cook , turning occasionally , for 5 mins . Now lay the leek , spring onions , broccoli and lemon halves on the grid and scatter over the thyme sprigs . Cook until the veg is tender and charred on both sides , turning as necessary . 5 Once the steak is cooked , lift it off the barbecue and onto a warmed platter . Cover the steak with an upturned bowl to keep it warm and leave to rest for 5-8 mins . Meanwhile , unwrap the black pepper butter and slice into discs , the thickness of a £ 1 coin . 6 Carve the steak either side of the T-bone and place on a warmed platter or board . Lay the butter discs on top of the steak . Serve with the barbecued veggies and the charred lemons for squeezing over .
Extract taken from Tom Kerridge ’ s Outdoor Cooking ( Bloomsbury Absolute UK , £ 22 Hardback ) Photography © Cristian Barnett
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