T-bone steak by George Calombaris

Preparation time:  1 hour (plus prep time required the night before)
Cooking time: 15 mins
Serves: 2-3



  • 500g beef T-bone steak
  • Extra virgin olive oil (to coat)
  • Sea salt (to season)
  • 4 sprigs of thyme
  • 50g unsalted butter
  • Lemon  (squeeze)
  • 3 garlic cloves

Tbone steak served



  • The night before, ensure you take your steak out of the wrapper and place on a wire rack. Store in the fridge overnight and allow the air to  circulate around the beef, air drying and intensifying the flavour of the beef.
  • Remove the steak from the fridge 1 hour before cooking to allow meat to come to room temperature.
  • Brush the beef well with extra virgin olive oil and then season with sea salt on all sides.
  • Heat a fry pan until smoking hot.
  • Place beef standing up first on fat side to caramelise and until golden brown.
  • Place the steak on a flat side and cook for 4 minutes. Turn to other side and repeat for a further 4 minutes or until caramelised on both sides. 
  • Remove from heat and stand up on a rack, allowing the steak to rest for 4 minutes. 
  • Using the same pan, place butter over heat and cook until nut brown.
tbone steak recipe
  • Return the steak to the pan and add, garlic cloves thyme sprigs and a squeeze of lemon juice.
  • Cook over high heat for 1 minute each side - pouring juices over steak.
  • Remove from heat and place on cutting board. 
  • Carve the meat from the bone and serve - see video below 
  • Enjoy.  

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