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Char-grilled T-bone with roasted new potatoes and red onion

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4 T-bone steaks
400 g New potatoes
2 Small red onions cut into thin wedges
2 tbsp Olive oil


1 Preheat oven to moderately-hot 200°C. Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper. Cut the potatoes in half and steam or microwave until just tender. Toss the potatoes and red onion wedges with oil, place on an oven tray and place in oven.
2 Preheat the barbecue char-grill tor char-grill pan to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3 Remove the steaks from the heat, loosely cover with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, steam or microwave the asparagus. Serve the roasted potatoes, onion and asparagus alongside the steaks.
4 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 a sirloin on the other.
5 Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, and rump.


1 Only buy steaks of an even thickness, not wedge shaped this way they'll cook evenly.
2 Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.
3 Turn the steak once only. Let the steak cook on one side until moisture appears, then turn it (otherwise it will be tough).