The "queen of steaks". The T-bone (and Porterhouse) are steaks of beef cut from the short loin and boast a Strip Steak side and a Filet one.
The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.

Ingredients :

• T-bone steak 800g-1400g (dry-aged for at least 24 days)


• 1 clove of garlic


• 1-2 shallots


• 4 tbsp extra-virgin olive oil


• 2 tsp Worchester sauce


• 1-2 tsp ground pepper


• Micro herbs


• Sea salt flakes

Serves : 2

Cooks In : 40 min

Difficulty : Easy

Preparation Method :

1. Remove the steak from the fridge at least 2 hours before cooking.
2. Marinate the steak with olive oil, Worchester sauce, pepper, salt and herbs for 15 minutes before pan-frying.
3. Heat a grill pan over high heat until very hot, then put the steak in the pan on its fat-coated edge and cook for 1 minute.
4. Flip the steak onto its side and cook for 3 minutes on each side.
5. Put the steak, garlic, finely chopped shallots and a little olive oil onto a roasting tray and cook in the oven for 10 minutes for medium-rare.
6. If you like your steak more "done", cook for a further 5 minutes in the oven.
7. When ready to serve, transfer the steak to a wooden board and let it rest for at least 10 minutes.
8. Slice it into segments but keep them together against the bone. 

Tips :

If you want to cook it to perfection, use a digital thermometer. It should read 55°C when done.