T-BONE STEAK WITH BLACK PEPPER BUTTER

This is the king of steaks! Caramelised on the outside, juicy and tender on the inside, you can’t beat a T-bone steak cooked on the barbecue. A colourful assortment of veg – cooked around the steak until tender and temptingly charred – is the perfect foil.

INGREDIENTS

SERVES: 3-4

1 T-bone steak (about 900g), at room temperature

1 tbsp vegetable oil

1 tsp salt

For the black pepper butter:

100g salted butter, softened

2 tsp cracked black pepper

1 tbsp Dijon mustard

A pinch of salt

For the charred veg:

1 red onion, quartered

1 white onion, quartered

3–4 spring onions

1 medium leek (white part only), split lengthways and halved

6 tenderstem broccoli spears

1 lemon, cut in half

2 thyme sprigs

2 tbsp vegetable oil

Salt and freshly ground black pepper

METHOD

1: First, prepare the black pepper butter: mix the ingredients together in a small bowl until evenly combined, then spoon onto the middle of a sheet of foil or cling film and roll to form a cylinder, roughly the diameter of a £1 coin. Twist the ends of the foil or cling film to seal and place in the fridge for 30 minutes to firm up.

2: Meanwhile, for the charred veg, place all the onions in a large bowl with the leek, broccoli, lemon and thyme. Drizzle with the oil and season with a little salt and pepper.

3: When ready to cook, rub the T-bone steak with the oil and salt, then lay on the hot barbecue grid and cook for 5 minutes. Using a pair of tongs, turn the steak over and cook for another 5 minutes.

4: Quickly place the onion wedges around the steak and cook, turning occasionally, for 5 minutes. Now lay the leek, spring onions, broccoli and lemon halves on the grid and scatter over the thyme sprigs. Cook until the veg are tender and charred on both sides, turning as necessary.

5: Once the steak is cooked, lift it off the barbecue onto a warmed platter. Cover the steak with an upturned bowl to keep it warm and leave to rest for 5–8 minutes. Meanwhile, unwrap the black pepper butter and slice into discs, the thickness of a £1 coin.

6: Carve the steak either side of the T-bone and place on a warmed platter or board. Lay the butter discs on top of the steak. Serve with the barbecued veggies and the charred lemons for squeezing over them.

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