BACKGROUND: Make sure your T-Bones are nice and THICK as this will help ensure they are juicy and will also help them remain nice and tender. When choosing the T-Bone, try and find ones that are:- *Nice and rosy in colour, not deep red. *With a decent amount of marbling running through the flesh *With nice white fat (grass fed), not yellow (grain fed) *With a decent amount of the smaller EYE FILLET showing on one side, and decent SIRLOIN on the larger side *They should have been aged for at least a week.

BY THE WAY: we can age your T-Bones for you if you buy a whole rack which we can hang for 30 to 50 days for unbelievable flavour and tenderness. The result is quite remarkable, and would probably be the best steak you have ever tasted,….Ask Boris or Michael or Jeff for more information.PREP TIME:- 5 MINUTES COOKING TIME For the T-Bone 7 to 9 Minutes, for the Sauce 1 hour total.

INGREDIENTS:– (for 4 to 6 people): 4 to 6 T-Bone Steaks (although in our family the ladies struggle to eat a whole one). Leftovers are good for Thai Beef Salad the next day.

FOR THE SAUCE: 500ml beef stock, 1 large Onion finely chopped, 1 Tbsp of Ground, Dried Porcini Mushrooms (available at the shop), 1 Tsp Worcestershire Sauce (and/or One Tbsp of Bovril), 300ml decent Red Wine, 2 Tbsps of Double Cream, salt and pepper to taste, 200g of chopped Button Mushrooms.

METHOD:– FOR THE SAUCE: Gently fry the chopped onion in butter/oil mix for about 15 minutes until nice and caramelised. Then add the beef stock, Bovril Worcestershire Sauce and reduce by 90% until quite sticky. Add the red wine, whisk about and then strain the mixture to remove the onions. Then add the Porcini Mushroom Powder and repeat the reduction until there’s about 5 large Tablespoons left. Add the chopped Mushrooms and the Double Cream and warm through for about 5 Minutes on a low heat. Adjust for seasoning. Keep to one side until ready to serve and then just warm up.

FOR THE T-BONES: Remove the steaks from the fridge and bring up to room temperature for about 30 minutes. Ensure the BBQ is on High Heat. I tend to use the BBQ Plate rather than an open flame. Make sure the plate is really hot and then seal the steaks on this high heat, browning then for a minute a side. Then reduce the heat to medium and cook on this Medium heat for about 4 to 5 minutes per side (this will depend how thick your steaks are). With thick steaks it is always advisable to use a Meat Thermometer. For levels of Doneness: RARE: 55-60degC MEDIUM: 60 to 65degC WELL DONE: 70-75degC

REMEMBER: Your steak’s internal temperature will rise another 2 degC or so once you have removed it from the BBQ. Cover the steak with Tin Foil and leave for at least 5 minutes before serving. Heat up the Mushroom Sauce and allow your guests to pour over the amount they need. There should not be a large quantity of sauce as it should be thick and full of flavour, therefore each person should not need more than 1.5 Tablespoons each.

SERVE WITH: You do not need much to accompany this dish in terms of fancy veggies or potatoes. I like to do my veggies sliced on the BBQ alongside the meat, and serve them with a potato salad or perhaps some saute’ed potatoes, or even some long grain rice if you make the sauce a bit less thick by not reducing it so much.

AND TO DRINK: Some cold Porter Ale, or Guiness or, of course, a nice Full Bodied Red Wine…whatever your favourite tipple is… My favourite with red meat at the moment is a Malbec/Shiraz blend, which I got from Grays Online…