Texan T-Bone
Serves 4
T-bone is the king of steaks in Texas and other parts of the world too. There are thousands of spice rub combinations for T-bone steaks.
You can use a rub or marinade, but the traditional Texas recipe is made with good cooking oil and seasoned with salt and pepper. The idea is to get the full flavour of the beef. Ask your butcher to cut the steaks to 11⁄2-2 inch (3.75-5 cm) thick and no smaller than 500g each, trimmed. Ask for the fat to be trimmed to 1⁄4 inch (6 mm) thickness.
Ingredients
4 T-bone steaks
extra virgin olive oil, for cooking
salt and freshly ground black pepper, to taste
barbecue sauce (optional), to serve
Method
1. Rub the T-bone steaks with oil. Season with salt and pepper and press into each steak. Cover and refrigerate for 1 hour. Let the steak stand at room temperature for 20-30 minutes before cooking.
2. Build a wood fire, heat coals, or heat the barbecue grill for direct heat. Use low and slow indirect heat or smoking. this will take about 35-45 minutes of indirect heat. To be certain, remove when the internal temperature is 10 degrees below the target temperature.
3. Cook on direct heat for about 2 minutes on each side and it should be perfect.
4.Sprinkle with additional salt and pepper as desired. Rest your steaks for 7-10 minutes.
5.Serve with a good-quality barbecue sauce or sauce and condiments of your choice.
NOTE When cooking top-quality beef such as T-bone, use just salt and pepper. If the steaks don't look great, try a rub or a marinade before cooking.
This recipe is from Texan BBQ by Robert Louis Murphy. Click HERE for our review of the book.
Texan BBQ by Robert Louis Murphy, published by New Holland Publishers, available at bookstores nationally, RPP $45.
au.newhollandpublishers.com
