Italian T-Bone Steak
You cannot beat a classic T-bone steak, especially if it is well hung and quality.
I have made this recipe for four people, but often just reduce the Italian flavourings and cook up for one and share the steak as they can be so H U G E! If you do decide to do this I recommend you drop the Italian marinade seasonings down to 1 of each (1 clove garlic, 1 tsp of oregano, 1 sage leaf etc).
I let you choose how you want to cook your T-bone steak, but if I cannot get to use a BBQ I find the partial pan fry and oven method very quick, easy and clean (no spitting hot fat!). I also like to use a frying pan that can go straight from the hob to the oven, and of course, if only cooking one or two T-bones this works a treat, but for larger numbers, especially as these T-bone cuts can be so large, best to remove from the frying pan and place in an oven proof dish especially designed for oven cooking.
Importantly, do not forget to let the steak sit minimum 5 minutes before eating, as this really does allow the steak to rest, relax and enrich in flavour.
Enjoy.
Ingredients
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4 beef T-bone steak- 1 per person
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Italian Marinade
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4 tsp dried oregano leaves
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4 dried sage leaves- crumbled
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4 cloves of garlic- crushed
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Sprigs of rosemary- fresh x 1 per person
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1 capful cider vinegar
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2 tbsp extra virgin olive oil- + small amount for oven dish
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1 fresh lemon- juice only
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1 tbsp vegetable oil per steak for frying- rapeseed
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Pinch sea salt for serving- optional
Instructions
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Prepare T-bone steak/s
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01 Remove any excess fat or gristle but standard T-bones should well trimmed by the butcher.
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Make herb marinade:
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02 In a small bowl mix together all the dried herbs with plenty of coarsely ground black pepper.
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Make olive oil marinade:
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03 In another small bowl mix olive oil, cider vinegar and garlic together.
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Apply herb marinade:
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04 First using clean hands press the lovely herb marinade all over the steaks. Once the steaks are well covered with all the chopped herbs pour all over the steaks the olive oil marinade, making sure all the meat is well covered. Lastly place a sprig of fresh rosemary on each steak (see image 3) and cover with either cling film or tin foil (or the plastic lid). Leave to marinade either overnight or for several hours in the refrigerator.
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Cook:
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05 Heat an oven proof pan with 1-2 tablespoons of oil. When smoking hot sear each steak for 2 minutes on both sides. Remove and place in an oven proof dish.
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06 Add marinade and lemon juice to the hot pan and when hot pour the marinade and lovely pan juices all over the steaks. Place in a hot oven for 6 minutes only.
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07 Remove from the oven and allow to sit in the oven juices for a further 5 minutes.
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Serve:
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08 When rested serve this delicious steak with a crisp green salad or a cooked vegetable of your choice, and of course the revered French fried potato.
Notes
This recipe is also very suitable for cooking via a char-grilled pan or of course, using the BBQ. Please note my method is for a medium to rare steak. If you prefer a rare T-bone steak, then reduce the oven timing say by 2 minutes or so, and if you prefer your T-bone steaks well cooked, then cook in the oven for at least 8 minutes, testing as you go.
