T Bone Steak & Devilled Butter

This one’s for the steak purists — the T-bone lovers who believe a proper bit of beef needs nothing more than heat, salt, and a touch of showmanship. But we’ve gone one better. This recipe pairs a thick-cut, butcher’s T-bone with a punchy devilled butter that melts over the hot meat like it’s got somewhere to be.

The T-bone itself offers the best of both worlds — tender fillet on one side, flavoursome sirloin on the other — and when cooked over fire or in a searing hot pan, you get that deep, golden crust and blushing pink centre that steak dreams are made of.

The devilled butter? It’s got just enough spice to wake up your taste buds without frightening the in-laws. It’s bold, buttery, and just a little bit mischievous — much like the cook, hopefully.

Whether you’re feeding the family or showing off at the weekend, this recipe is a showstopper with very little faff — and absolutely no macaroni cheese in sight.

1. Let the Steak Relax
Take your T-bone out of the fridge and let it come to room temperature for at least an hour. You wouldn’t want to be thrown onto a hot grill straight from the cold — neither does your steak.

2. Make the Devilled Butter
While the steak chills out, mash together the softened butter, mustard, Worcestershire sauce, Tabasco, cayenne, lemon juice, and a pinch of salt. Taste it — it should have a bit of a kick, like your nan’s opinion on your haircut. Roll it into a log in cling film and pop it in the fridge to firm up.

3. Get Things Hot
Fire up your barbecue or heat a griddle pan until it’s hotter than a gossiping neighbour in July. You’re looking for serious sizzle when the steak hits the surface.

4. Sear Like You Mean It
Place the steak on the grill and cook for 2–3 minutes per side, flipping often. Don’t wander off — this is not the time to scroll through your phone or argue about whose turn it is to do the washing up. For medium-rare, aim for an internal temperature of 52–54°C (or 55°C if you’re a rule breaker).

5. Rest (the Steak, Not You)
Once cooked, let the steak rest for 10 minutes, loosely covered in foil. This bit’s important — it’s the difference between juicy perfection and regret.

6. Butter It Up
Cut a few generous slices of your now-firm devilled butter and plonk them on top of the resting steak. Watch them melt like your willpower near a biscuit tin — coating the meat in rich, spicy joy.

7. Serve Like a Hero
Slice the meat from the bone and cut into thick, juicy strips. Pile it high and serve with whatever sides make you happiest (and don’t involve macaroni cheese — we’ve already agreed on that).