1 T-bone, porterhouse or Fiorentina steak, cut 4-5½cm thick
rosemary salt
sauce bois boudran (see recipe)

This cut is the champion of steak as it is two eating experiences in one: you get two cuts – fillet and sirloin – on the one bone, both with very different textures and flavours. Salting the steak is critical; as the salt breaks down, it begins to dry the surface as well as flavouring the meat, and this dry surface area over the flames aids the Maillard reaction giving us the ultimate crust.

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1.Salt the steak 12 hours ahead, or at least 4 hours if you’re in a pinch.
2.Grill over the flames flipping frequently to ensure an even cook.
3.Use a meat thermometer and cook until it is around 40-42°C, about 8-12 minutes.
4.Rest on a rack for at least 15 minutes with the thermometer in (the temperature should get up to 54-58°C).
5.Slice and enjoy with the sauce.

Recipes & food styling Matt Lambert / Photography Josh Griggs

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