Prepare two T-bone steaks about 3 cm thick; 1,000 g is the total edible meat and fat excluding bones. Leave out of the fridge for 20 minutes, pat dry and brush with oil.

Ingredients

• 1,000 gBeef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
• 20 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Prepare two T-bone steaks about 3 cm thick; 1,000 g is the total edible meat and fat excluding bones. Leave out of the fridge for 20 minutes, pat dry and brush with oil.
2. Heat the grill to 250 °C. Grill the steaks for about 5 minutes per side, briefly sear the fat edge, then finish over gentler heat as needed to reach 54 °C in the centre.
3. Season with salt, rest for 8 minutes and remove the meat from the bones. Slice across the grain and divide into four servings.