FIORENTINA STYLE T-BONE STEAK WITH ROCKET MAYONNAISE

  • FIORENTINA STYLE T-BONE STEAK WITH ROCKET MAYONNAISE

FIORENTINA STYLE T-BONE STEAK WITH ROCKET MAYONNAISE

Description

(serves 8)


T-Bone steaks are the tastiest beef cut barbecued. Dont 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. We measure the level of heat on a barbecue by holding a hand 12cm above the grill plate. For medium heat you are able to count 7-8 seconds before having to pull your hand away. For a hot grill you are only able to count 3-4 seconds. A barbecue operating on two heats is handy for initial searing of meat and then cooking, or for cooking two different items on a barbecue at the same time.

INGREDIENTS

1.9kg-2kg (4) T-bone steaks
olive oil
flaky sea salt & freshly ground black pepper

juice of 2 lemons
20ml (4 tsp) extra virgin olive oil
Rocket Mayonnaise


METHOD

  • Preheat char grill on 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 char grill and sear for 2 minutes. Turn steaks over and sear second side for 2 minutes.
  • Move steaks from hot part of barbecue to medium hot part of barbecue and cook for about 4 minutes on one side. Turn steaks over and cook about a further 4 minutes, 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 warmed tray. Cover tray with a heavy tea towel and rest steaks for 5 minutes.
  • Carve meat from T-bone and slice 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.