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When it comes to steak, the T-bone satisfies most people. You get some sirloin, fillet and crisp fatty bits as well, and all cooked on the bone for extra flavour. One T-bone is enough for two people, and if you ask your butcher to cut the T-bone twice as thick as normal, you have a handsome piece of meat which will be sufficient to feed four people. This is a most convenient way to grill beef for several people as you have one piece of meat, rather than four individual steaks. The two sauces suggested here are classic and expected, but what might seem unusual is that they are served together. They combine beautifully to give a freshness and vibrancy of taste that works brilliantly with the rich beef. Both sauces are an essential part of your repertoire, and you will use them with lots of other dishes.




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