I am going to share with you how I discovered the best method to cooking the perfect t-bone steak every time.\r\nFirst of all regardless of how you serve your steak, either with a sauce, with chips, a dressing etc the thing that will massively up your steak game is learning how to cook it perfectly every single time.\r\n\r\nLet's start with some basics of things you're going to need.\r\nEquipment:\r\n\r\n \tCast iron pan or griddle\r\n \tBBQ (even better)\r\n\r\n \r\nIngredients:\r\n\r\n \tGood quality grass-fed dry aged T-bone steak\r\n \tButter\r\n \tDorset Sea Salt (this was a game changer for me)\r\n \tGround black pepper\r\n \tExtra virgin olive oil\r\n \tStrong English Mustard (optional)\r\n\r\nStep 1 - Preparing your t-bone steak\r\n\r\nLet your steak reach room temperature\r\nIt's really important to make sure your t-bone steak is at room temperature, this is often overlooked but by bringing your steak to room temperature, it cooks faster, more evenly and prevents cold spots. I take my steak out of the fridge at least 30 minutes before but usually 45-60 mins to ensure it's the right temperature.\r\nSeason & Rub\r\nNext is to season your T-Bone steak with good quality sea salt, freshly ground black pepper and extra virgin olive oil. I have tried almost every type of salt and Maldon sea salt was my favourite until I discovered Dorset Sea Salt. And I can say without any bias this salt has massively upped my 'chef' game. I call it my chef game because I am clearly not a chef but love cooking and watched the Netflix 'Chef' series and they said season every step as it takes you to the Chef level. Dorset Sea Salt really brings out the natural flavours much more I found.\r\n\r\nMake sure your steak is seasoned well and covered all over in all including the bone and fat.\r\nStep 2: Fire up your grill or pan\r\nNow I think this is equally as important as the seasoning process as it changes the flavour of the meat dramatically. Whether using a cast iron pan or griddle or BBQ you need to get it really hot. You don't want the pan to heat up whilst cooking the t-bone steak because 1.) it will take longer to cook 2.) it can end up broiling it and stop it from rendering the fat and you want that rendered fat trust me.\r\n\r\nFor a BBQ I leave mine for 30 minutes at least, until it's 300+ C or more.\r\n\r\nIf using a pan or griddle you want it to be smoking hot.\r\nBBQ vs Pan\/Griddle for cooking T-Bone steak?\r\nI understand not everyone has a BBQ and living in Britain it's not easy to fire up a BBQ throughout the year. But.... Over the past 3 months all through winter I have been cooking all my steak\/beef outdoors. It initially started because my extractor fan isn't up to the job in the kitchen and the smoke alarm was always going off. I then purchased an incredible multi-fuel BBQ by Outback which cast iron grills. 99% of the time I am just using the gas BBQ as it's quick and easy. So rain, wind, sun, I have BBQ'd more than 30 times in 2 months.\r\n\r\nI never use the stove for my steaks now, the BBQ just offers another dimension to the look and depth of flavour to the meat.\r\n\r\n \r\nStep 3: Cooking your T-bone steak to medium\/medium well!\r\nThe fun part, cooking your delicious grass-fed dry aged t-bone steak to perfection! Personally I think the best t-bone steak is medium to medium-well done. Some may disagree but I just find due to the bone, and fat in the meat it renders so much better at med\/med-well but doesn't dry out.\r\nBBQ users:\r\nPlace your steak on the BBQ but not in direct flame. You may find as the steak renders flames may touch the steak but that's ok you just don't want it in direct flame for the duration of the cooking time as it can get a bit too charred. I tend to place mine in the middle but towards the back as this prevents any wind from cooling it during cooking. Then you just need to close the lid if you have one and leave it for 5 minutes.\r\n\r\nAfter about 5 minutes check the colour on the grill facing side, there should be plenty of colour and the fat should have already started to render. Now turn it over and repeat.\r\n\r\nAfter about 10 minutes on the BBQ I probably turn it every minute or 2 for 4 minutes or until I am happy with how it is cooked. T-Bone steak is much more resilient to high heat I found and even after 15-20 minutes on the BBQ I have never had it be dry or overdone.\r\nPan Users:\r\nFollow the same steps but cooking time may vary.\r\nStep 4: Let it rest!\r\n\r\n\r\nJust like anything the best things in life are after a good rest, and steak is no different. So on a clean board or plate place your steak and rub some good quality butter (pref organic). At this point I usually get the plates ready, poor some wine, prepare the salad and after about 5 minutes we are good to go.\r\n\r\nTop tip: Strong english mustard goes really well with T-bone\r\n\r\nEnjoy!