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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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  • 1 x 850 g T-bone steak

  • extra-virgin olive oil

  • sea salt flakes

  • freshly ground black pepper

  • lemon wedges to serve


  • 1.

    Remove the steak from the refrigerator 30 minutes before you want to eat. Preheat your grill or barbecue to high and your oven to 200°C.

  • 2.

    Rub the steak all over with oil and season generously with salt and pepper. Cook the steak over a high heat for 2-3 min on each side, so that it is well coloured. Now transfer it to the oven for 10 min, turning once or twice. Alternatively, move the steak to a cooler part of the grill or barbecue and cook it for a further 12-15 min, depending on the heat of the grill and thickness of the steak. Turn the steak every minute or so to prevent burning.

  • 3.

    Because of the bone, you’ll find that the meat won’t cook evenly: it will be rarer close to the bone towards the edges it will be medium or even medium-well done. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.

  • 4.

    Transfer the steak to a warm plate and cover it loosely with foil. Leave to rest for 5-6 min before carving.

  • 5.

    To serve, cut the two sections of meat away from the bone and carve into thick slices. Serve with more salt and pepper, extra-virgin olive oil and the lemon wedges if using.

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