Coming from the shortloin, this steak is named after its ‘T’-like shape . Providing two different textures and flavours, the T-bone features a tender fillet muscle on the smaller side and a juicy sirloin on the other. The quintessential Aussie steak, the T-bone is perfect for pan-frying or barbecuing.
To make the hickory spice mixture, place spices in a small frying pan over medium heat. Cook, tossing for 1-2 minutes or until spices are toasted and fragrant. Remove pan from heat and cool.
Place toasted spices, sugar, oil, garlic and herbs in a small bowl. Place T-bone steaks on an oven tray and using your hands rub both sides evenly with the hickory spice mixture and season to taste. If time permits stand for 3-4 hours or over night.
Preheat a barbecue to high. Cook the steaks on one side until the first sign of moisture appears. Turn the steak once only.
Place thick cut cauliflower and broccoli florets on the barbecue and cook over high heat until golden. Season to taste.
Remove the steaks from the heat and loosely cover with foil. Allow steaks to rest for 2 - 4 minutes before serving.
Divide T-bone steaks among plates and serve with roasted cauliflower, broccoli and relish.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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