Please enter the year you were born:
Unfortunately, you do not meet the age requirement to enter this website.
1 kg T-Bone (Fiorentina steak which is 5cm thick)
3 sprigs of parsley, stalks included, finely chopped
1 clove of garlic, finely chopped
1 tbs extra virgin olive oil plus extra for steak
Salt and pepper
Remove the steak from the fridge 1 hour before cooking.
In a bowl combine the parsley, garlic, oil and a pinch of salt and pepper and combine.
Pre heat the BBQ to a medium-high heat. Oil steak lightly and season with salt. Grill the steak for 2-3 minutes on the fat side to render the fat. Lay flat and then cook for 5-6 minutes. Turn and cook for a further 5-6 minutes. Stand the steak upright and cook on the bone side for a further 2-3 minutes.
Remove the meat from the bone and slice against the grain. Arrange on a plate with the bone and drizzle parsley mixture, an extra pinch of salt, and a splash of olive oil.
Nothing says indulgence like a mouth-watering steak and a sumptuous bottle of red. Cuts of steak require a heavier, more robust wine to balance them and provide a counterpoint to the richness of the fatty, marbled meat. Barossa Valley Wine Company's Farms Shiraz is an iconic Barossa shiraz at its best. It exudes an intense nose of blackberry, black olive, liquorice and cigar box characters leading to a powerful palate of rich blackberry, olive tapenade and vanillin spice.
The fat present in the steak makes the tannins smooth and pleasant, rewarding you with a velvety finish and the savory flavors bring out the dark fruit characteristics within the Shiraz. This powerhouse of a red still packs a punch whilst retaining a velvety elegance. It’s gorgeously deep, dark and decadent.
Looking to celebrate an important milestone? Elevate the experience further by decanting the wine and letting it breath before serving.