Char-grilled T-bone steak with cabbage slaw

• serves 4

• Preparation time: 5 minutes

• Cooking time: 15 minutes

Ingredients

4 T-bone steaks
1 butter lettuce, torn into small pieces
1/4 small red cabbage, finely shredded
1 Lebanese cucumber, finely sliced
3 spring onions, finely sliced
1/3 cup salad dressing
seeded mustard to serve

Method

1. Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.

2. Cook on one side until the first sign of moisture appears. Turn the steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

3. Remove the steaks from the heat, cover loosley with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together all of the salad ingredients. Serve the salad and mustard alongside the steaks.

Tips

T-bone steaks are the quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. A T-bone has a little tenderloin on the smaller side of the bone and sirloin on the other.

Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.

Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.

Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.

Notes

Meat Standards Australia have ensured that you can now be confident you're choosing the right Australian beef with a new green and gold symbol, which is being rolled out nationally in butchers and supermarkets.

The meat has been graded against an independent standard for tenderness, juiciness and flavour - meaning customers will be more satisfied when the meat is cooked by the recommended methods.

On top of this, there is also a new free app called Beef Essentials which offers a foolproof guide to cooking beef at home and has an in-built cooking timer.

More information on the new grading can be found at Meat Standards Australia