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Big juicy t-bone steak for two, salad of green vegetables

I think this on-the bone steak is probably my all-time favourite. It’s cut from the saddle, and is made up of sirloin on one side of the bone and eye-filet on the other. It’s incredibly tasty, and needs nothing more in the way of flavour additions than good salt, freshly ground pepper, and a drizzle of extra-virgin olive oil.
Ask your butcher for a big steak – at least 600g, and about 5cm thick. This will give you enough meat for two people to share. A steak this thick will take much longer to cook on the grill or barbeque, so I prefer to cook it in the oven after first sealing it in the griddle pan over a high heat.

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Andrew Graham

Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Big juicy t-bone steak for two, salad of green vegetables.


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