Australian
Good Food Everyday
From
Good Food Everyday
season
1
episode
4
T-Bone Steak - with a Garlic and Herb Baste
With
Gary Mehigan
Ingredients
1 large Tasman Meats Farm 88 T-Bone Steak (1–1.5 inches thick, approx. 1–1.5 lbs)
2 tbsp Extra Virgin Olive Oil or Avocado Oil
3 tbsp unsalted Butter
4–5 cloves Garlic, smashed
2–3 sprigs fresh Rosemary or Thyme
Salt and freshly cracked Black Pepper
Method
Remove the T-Bone Steak from the fridge 30–45 minutes before cooking to bring it to room temperature. Pat dry thoroughly and season with salt.
Heat a stainless steel pan over high heat until very hot. Add a drizzle of extra virgin olive oil and place the T-bone into the pan. Cook for 2 minutes per side, or until a deep golden crust forms. Sear the edges as needed.
Use a thermometer to check the internal temperature. For medium-rare, aim for 48°C–54°C.
Reduce the heat slightly and add unsalted butter. Once the butter turns golden, add rosemary and crushed garlic. Tilt the pan and continuously baste the steak with the butter for 1–2 minutes.
Remove the T-bone from the pan and place it onto a plate. Spoon the pan drippings over the steak and allow it to rest for 3–4 minutes. Finish with a pinch of freshly cracked black pepper.
Slice the meat off the bone and cut against the grain before serving.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
