T-Bone Steak with Black Pepper Butter: Outdoor Cooking with Tom Kerridge and Big Green Egg

By Tom Kerridge · 60 min

Ingredients

Instructions

1. Shape the pepper butter: mix the butter, cracked black pepper, Dijon mustard and a pinch of salt until evenly combined. Roll it in foil or cling film into a cylinder about the diameter of a £1 coin, twist the ends to seal, and chill for 30 minutes to firm up.
2. Meanwhile, put the red onion, white onion, spring onions, leek, broccoli, lemon halves and thyme sprigs in a large bowl. Drizzle with the vegetable oil and season lightly with salt and pepper.
3. Just before cooking, rub the steak with the vegetable oil and the teaspoon of salt. Place it on the grid of a hot barbecue and cook for 5 minutes, then turn it with tongs and cook for another 5 minutes.
4. Put the onion quarters on the grid around the steak and cook for 5 minutes, turning them occasionally.
5. Add the leek, spring onions, broccoli and lemon to the grid, scatter over the thyme, and cook, turning as needed, until tender and charred on both sides.
6. Lift the steak onto a warmed platter, cover with an upturned bowl and rest for 5 to 8 minutes. Meanwhile, unwrap the butter and slice it into discs about the thickness of a £1 coin.
7. Carve the steak either side of the T-bone and transfer to a warmed plate. Top with the butter discs and serve with the grilled vegetables and charred lemon halves for squeezing.

Summarized from Tom Kerridge's video. Watch it for the details.

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