T-bone steak

Name: T-bone steak
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 1 No.1 30-day dry aged T-bone steak (900g-1kg); Sea salt flakes; 30 g salted butter

Cooking on the bone makes this steak extra succulent. Serve simply with fries and dressed salad leaves for a special sharing dinner for two.

Alex Szrok, chef at the Waitrose Cookery School, prepared this steak for a class, All Things Steak, which livestreamed in February 2024. In the masterclass, Alex covered choosing your cut, how to cook it to perfection, sauces, accompaniments and wine pairings.

The other dishes featured were Purple sprouting broccoli with anchovy, garlic & capers, Potato pavé, Stilton butter, 'Nduja butter and XO butter.

Watch the recording now.

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Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
Plusresting

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Ingredients

1 No.1 30-day dry aged T-bone steak (900g-1kg)
Sea salt flakes
30g salted butter

Method

Preheat the oven to 200°C, gas mark 6. Remove all packaging from the steak and allow it to breathe for 20 minutes. 
Put a large heavy-based frying pan over a medium heat. With tongs, hold the steak in the pan on its side with fat touching the pan. Cook in this way until a pool of the rendered beef fat has gathered in the pan and the fat on the steak is crisp and golden (6-7 minutes).
Increase the heat to high and lay the steak down flat, season the top liberally with the sea salt flakes and cook for 3-4 minutes until golden. Flip the steak and repeat the seasoning, then cook to the same colour. With tongs pick up the steak to brown all the edges.
Transfer the seared steak to a rack over a roasting tray and put in the oven for 8-14 minutes, depending how you like your steak cooked. You can use a temperature probe - 50°C for rare, 55°C medium rare, 62°C medium rare, 66°C medium well or 72°C for well done.
Put the knob of butter on the steak and allow it to rest for 10 minutes, turning halfway through the resting process and basting with the accumulated juices and melted butter. Carve and serve.