GRASS-FED T-BONE

Serves 4

As with the rib-eye, the T-bone from our Cape Grim 36-month-old beef is so large we cut quite thick 500 g steaks, but you can use whatever your butcher recommends. It’s often nice to cut a very thick 1 kg (2 lb 4 oz) steak and cook it for two or three, then carve it off the bone.

4 x 500 g (1 lb 2 oz) T-bone steaks

sea salt

extra virgin olive oil, for drizzling

lemon wedges, to serve

Heat the barbecue, either using wood, charcoal or gas, or grill (broiler) until extremely hot. Season each side of the steaks with salt, drizzle with the olive oil and set aside to come to room temperature.

Cook one side of the steaks for about 7 minutes, rotating the steaks 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the steaks over and cook for another 5 minutes. Remove from the heat and set aside for a few minutes to rest.

Place a steak on each plate. Sprinkle with salt, drizzle with the olive oil and serve with a wedge of lemon.