Fiorentina Style T-Bone Steak with Rocket Mayonnaise

  • Fiorentina Style T-Bone Steak with Rocket Mayonnaise

Fiorentina Style T-Bone Steak with Rocket Mayonnaise


(serves 8)

T–Bone steaks are the tastiest beef cut barbecued. Don’t consider serving one T-Bone per guest unless guests are frightfully big meat eaters.  In this recipe cooked beef is carved off the T-bone, so allow one T-bone for every two guests. Carve at the table, making the T-bone steaks the star of the meal.



1.9kg-2kg (4) T-bone steaks
olive oil
flaky salt &freshly ground black pepper
juice of 2 lemons
20ml (4 tsp) extra virgin olive oil
Rocket Mayonnaise



Preheat barbecue so that two-thirds is hot and one third is medium hot. If your barbecue is gas-fired and runs on two or three gas rods this will be possible. If not work on the principle that the centre of the barbecue will be hotter than the outside edges of the barbecue.

Just as you are ready to cook smear steaks with oil and sprinkle both sides with salt and pepper. Place steaks on hot side of barbecue for 2 minutes or until browned. Turn steaks over and sear second side for 2 minutes or until browned.

Move steaks from hot part of barbecue to medium hot part of barbecue and cook for about 3-4 minutes on each side or until steaks are cooked medium-rare (If juices begin to exude from the steaks the steaks are cooked medium)

Remove steaks from barbecue and place on a tray away from the heat. Cover tray with a heavy tea towel and rest steaks for 4-5 minutes.

Slice meat from T-bone cutting into 2cm thick slices across the grain arranging fillet and rib eye separately. Drizzle with lemon juice and extra virgin olive oil and season with salt and pepper. Serve hot or warm accompanied with Rocket Mayonnaise.


Rocket Mayonnaise 

(makes 270ml)


195g (1 cup) Mayonnaise, either homemade or purchased 
30g (1 cup) rocket (tough stalks removed and firmly packed)
30ml (2 tablespoons) warm water (if required)


In the bowl of a food processor fitted with a metal blade, place mayonnaise and rocket and process just until rocket is finely chopped but well combined.

 If necessary thin mayonnaise down with warm water to make a thick dipping consistency.




(Yields 625ml)


4 egg yolks
1 garlic cloves
flaky salt & freshly ground pepper
1 tablespoon wholegrain mustard
juice of ½ lemon
¼ cup canola oil
1 ¾ cups canola oil


Place egg yolks, garlic, salt, pepper, mustard, lemon juice and the first measure of oil into a food processor.  Process until smooth.

Place the second measure of oil into a jug and very slowly pour through the feed tube with the machine going.

Taste for seasoning.