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–+ servings

Florentine-Style T-Bone Steak Dinner

A huge 1–1.2 kg T-bone grilled, then carved for sharing with roasted bone marrow, crispy roast potatoes, classic chimichurri and red chimichurri. Add garlic butter prawns when only a completely excessive surf and turf will do.
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Prep Time 30 minutes
Cook Time 1 hour
Dry Brining Time 12 hours
Course: Main Course
Servings 4
Ingredients Method Notes

Ingredients
 

  • 1 kg t-bone steak
  • 2 tsp salt
  • ground pepper
  • 3 half bone marrows
  • 1 tbsp olive oil
Served with
  • chimichurri
  • red chimichurri
  • crispy roasted potatoes
  • garlic butter prawns

Method
 

  1. Dry brine. Pat the T-bone dry and season all over with 2 teaspoons of fine sea salt. Place it uncovered on a rack in the fridge overnight, or salt it at least 1 hour before cooking.
  2. Temper steak and season. Remove the steak from the fridge 45–60 minutes before cooking. Rub all over with olive oil and season with pepper. DO NOT ADD MORE SALT. Light a hardwood fire and allow it to burn down to a steady bed of glowing embers.
  3. Grill steak. Set grilling temperature to low-medium. Place the steak on the grill and cook slowly, turning every 5–8 minutes. Briefly hold the fat edge toward the heat to help it render.
  4. Slow cooking. Continue cooking gently until the centre is approaching the desired temperature. Allow approximately 40–60 minutes in total, but begin checking with a thermometer after about 35 minutes.
  5. Build the crust. Lower the grill or rake stronger embers underneath the steak. Cook for a few minutes on each side until deeply browned and lightly charred. Move it away if dripping fat causes sustained flames.
  6. For medium-rare, remove the steak when the strip side reaches approximately 52–53°C. Check the fillet separately and angle it away from stronger heat if it is cooking faster.
  7. Let it rest. Transfer the steak to a board and rest uncovered for 10–15 minutes.
  8. Roast bone marrow. While the steak rests, season the marrow bones and grill them cut-side up over moderate heat for 10–15 minutes, until the marrow is soft and bubbling but still held inside the bones. Marrow can also be roasted in the oven or airfryer at 200c for 15 minutes.
  9. Cut steak. Cut the strip and fillet away from the T-shaped bone. Slice both pieces across the grain into 1–1.5 cm strips, then arrange them back around the bone. Season with flaky salt and spoon over the resting juices.
  10. Serve immediately with the grilled marrow, crispy roasted potatoes, classic chimichurri, red chimichurri and optional garlic butter prawns.

Notes

Ask your butcher for a 5–7 cm thick T-bone from the end with the largest fillet.
Cooking time is only a guide. Steak thickness, fire strength, grill height and weather can all change it.
For medium-rare, aim to serve the steak around 54–56°C after resting.
On a gas barbecue, cook over indirect heat with the hood closed, then finish over direct high heat.
For the pan method, sear in cast iron and finish in a 180°C oven for 30 minutes.

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