Barbecued t-bone steaks
4 T-bone steaks
1 tbsp Lemon pepper and garlic steak seasoning or your preferred seasoning
- Brush the steaks lightly with oil. Season the steaks well on both sides with the steak seasoning. Preheat the barbecue char-grill to hot before adding the steaks.
- Cook on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove the steaks from the heat, loosely cover with foil and allow to rest for 2 to 4 minutes before serving. Serve the steaks with your favourite salad or vegetables.
- T-bone steaks are the quintessential Aussie BBQ steak. They're tender, rich and flavoursome. A T-bone has little tenderloin on the smaller side of the bone and a sirloin on the other.
- Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
- Heat the barbecue up before you cook. Meat should always be placed on a hot (or moderately-hot) plate or grill, or in a preheated covered barbecue. The beef should sizzle as it hits the barbecue.