BBQ T-bone is two steaks in one — a strip of sirloin and a nugget of fillet either side of the bone, kissed by charcoal. T-Bone Steak 500-600g is the classic British plate steak; Rump Steak 2x 6oz is the everyday pair when you want a simpler grill. Shop both in beef steaks and BBQ.
BBQ method
Pat the T-bone dry and season well with salt and pepper. Preheat the BBQ to a hot searing zone with a cooler side. Oil the bars, lay the steak on, and sear 3 to 4 minutes a side for a deep crust. Stand it on the fat edge briefly to render. Because the fillet side cooks faster than the sirloin, keep the fillet toward the cooler edge of the fire if you can, and probe both sides of the bone — aim for about 52°C rare or 57°C medium-rare in the thicker sirloin. Rest five to six minutes under loose foil. Do not drown T-bone in sweet sauce; a light glaze only in the last minute. Flip once, not constantly. Keep a spray bottle of water for flare-ups. Slice off the bone to share so everyone gets a piece of both sides.
Pan, grill and oven backup
No BBQ: screaming-hot cast iron 2 to 3 minutes a side then butter baste, medium grill 3 to 4 minutes a side, or sear then oven 180°C for 4 to 8 minutes. Browse beef steaks for T-bone, rump and sirloin, and beef for mince and joints when the freezer needs filling.
What to serve
Chips, watercress, and a simple butter sauce, or roast tomatoes and mushrooms. Leftover slices make a cracking steak sandwich with mustard and rocket. Freeze spare steaks interleaved; thaw overnight for an even sear.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.