1 x 850 g T-bone steak
extra-virgin olive oil
sea salt flakes
freshly ground black pepper
lemon wedges to serve
Green vegetable Salad
Remove the steak from the refrigerator 30 minutes before you want to eat. Preheat your grill or barbecue to high and your oven to 200°C.
Rub the steak all over with oil and season generously with salt and pepper. Cook the steak over a high heat for 2-3 min on each side, so that it is well coloured. Now transfer it to the oven for 10 min, turning once or twice. Alternatively, move the steak to a cooler part of the grill or barbecue and cook it for a further 12-15 min, depending on the heat of the grill and thickness of the steak. Turn the steak every minute or so to prevent burning.
Because of the bone, you’ll find that the meat won’t cook evenly: it will be rarer close to the bone towards the edges it will be medium or even medium-well done. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
Transfer the steak to a warm plate and cover it loosely with foil. Leave to rest for 5-6 min before carving.
To serve, cut the two sections of meat away from the bone and carve into thick slices. Serve with more salt and pepper, extra-virgin olive oil and the lemon wedges if using.