Let’s cook a proper lump of meat! Ever wanted to the cook the perfect T-Bone steak on the BBQ? Tom Kerridge and Big Green Egg are here to show you how to become an outdoor cooking master. So, get out your home barbecue and let’s get grilling!
Check out the recipe on page 72 of my new Outdoor Cooking book or check it out below to learn how to cook this delicious steak. Let us know how you get on in the comments!
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Recipe:
1 T-bone steak (about 900g), at room temperature
1 tbsp vegetable oil 1 tsp salt
Black Pepper Butter
100g salted butter, softened 2 tsp cracked black pepper 1 tbsp Dijon mustard
A pinch of salt
Charred Veg
1 red onion, quartered
1 white onion, quartered
6 spring onions, split lengthways
1 medium leek, split lengthways
6 tenderstem broccoli spears
1 lemon, cut in half
2 thyme sprigs
2 tbsp vegetable oil
Salt and freshly ground black pepper
Method:
1. First, prepare the pepper butter: mix the ingredients together in a small bowl until evenly combined, then spoon onto the middle of a sheet of foil or cling film and roll to form a cylinder, roughly the diameter of a £1 coin. Twist the ends of the foil or cling film to seal and place in the fridge for 30 minutes to firm up.
2. Meanwhile, for the charred veg, place all the onions in a large bowl with the leek, broccoli, lemon and thyme. Drizzle with the oil and season with a little salt and pepper.
3. When ready to cook, rub the T-bone steak with a little oil and salt, then lay on the grid of your hot barbecue and cook for 5 minutes. Using a pair of tongs, turn the steak over and cook for another 5 minutes.
4. Quickly place the onion wedges around the steak first and cook, turning occasionally, for 5 minutes. Now
lay the leek, spring onion, broccoli and lemon on the grid and scatter over the thyme. Cook until they are tender and charred on both sides, turning as necessary.
5. Once the steak is cooked, lift it off the barbecue onto a warmed platter. Cover with an upturned bowl to keep it warm and leave to rest for 5–8 minutes. Meanwhile, unwrap the pepper butter and slice it into discs, the thickness of a £1 coin.
6. Carve the steak either side of the T-bone and place on a warmed plate. Lay the butter discs on top of the steak. Serve with the barbecued veggies and the charred lemons for squeezing over them.
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Goes great with:
Suya Beef Skewers: youtu.be/xDb1UO_U8J0
Umami Mushroom and Halloumi Burgers: youtu.be/xLrxk60Vv2I
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Thanks for watching!
#TomKerridge #BigGreenEgg #BigGreenEggUK #tbonesteak #bbqsteak #outdoorcooking #bbq #homebarbecue #barbecueessentials
