T-Bone Steak



Located along the spine in the hindquarter running from the ribs to the rump, you will find the short loin T-bone. The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak.

What to look for when buying a T-Bone Steak

Choose a t-bone that has marbling on the sirloin side to give the steak more flavour and one that is even thickness at least one inch thick

Best Cooking Method

It’s the ultimate steak for the BBQ grill or fry pan, however cooking two types of meat does come with a few challenges, each side will react differently to the grill.  The sirloin side will cook a little slower due to the layer of fat insulating the meat so consider cooking the tenderloin further away from the hottest part of the grill.

Thick Grilled T-Bone Steak w Garlic Butter Sauce


2 thick-cut T-Bones (1 ½ inch)

Sea Salt

Ground Pepper

How do I grill a T-Bone steak?


Bring steak to room temperature before cooking, this can take 10 to 25 minutes

Season your steak liberally with a good quality sea salt and ground pepper 5 minutes prior to cooking.

Seasoning your steak too early will cause the salt to draw the internal moisture to the surface, resulting in a dry steak.


Whether you are using a BBQ grill, flat plate or a heavy cast iron pan, preheat the cooking surface for at least 15 minutes prior to cooking. If the plate is not hot enough, the steak tends to boil or stew, resulting in a poor eating experience.


Place your steak on the preheated cooking surface, leave the steak to cook on the first side until you can easily lift it without sticking. This will eliminate “ripping” the meat. Repeat this process for the second side.

Once sealed, don’t be afraid of turning your steak as many times as you feel it needs to create an evenly cooked steak on both sides. We disagree with the general rule of waiting until the blood rises to the top as this may cause the steak to lose the necessary juices, to ensure your steak is succulent, full-flavoured and tender.

Cooking times are dependent on your required doneness, steak thickness and cut. Remember to remove your steak 2-3 minutes before it is ready to allow the steak to rest. The steak will continue to cook through the resting process and will draw any juices back into the meat and allow the steak to relax resulting in a more tender and enjoyable eating experience.

Every piece of steak is different, however, if you follow the above recommendations, with plenty of practice you will achieve the perfect piece of steak every time

Garlic Butter Sauce


8 fresh garlic cloves, minced

200gm salted butter

50gm parsley, chopped

30ml lemon juice

Salt & pepper to taste


(To be made just before serving)

In heavy based pan add garlic and olive oil. Cook until garlic starts to brown. Add butter and cook until butter starts to turn nutty brown. Take off heat and add chopped parsley and lemon juice. Season to taste.

To Serve

After resting T-Bone steak carefully cut the sirloin and eye fillet away from bone. Without losing the shape of the steak slice thinly. Place bone on serving plate, place the sliced sirloin and eye fillet back on the bone to re-create T-Bone steak appearance.

Carefully pour the hot garlic butter over top of steak. Garnish with lemon cheek and fresh chopped parsley.

If you love this dish, you will love Executive Chef Frank Correnti’s other Beef Recipes, the star of each dish 100% Aussie Beef.

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