By James Martin
A mammoth steak taken from the whole sirloin, this cut is the best of both worlds. On one side of the bone is a piece of tender fillet; on the other side is a piece of flavoursome sirloin steak. T-bone steak is best simply seasoned, then quickly pan-fried, grilled or roasted. A thick T-bone (about 700g/1lb 8oz) will feed two people generously.
Chargrilled T-bone steak with tomato chilli chutney
Cook T-bone steaks like the Italian bistecca - season generously and grill over a barbecue or griddle pan for about seven minutes on each side. Serve pink and juicy with lemon wedges and a drizzle of olive oil.
Article by Louisa Carter
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