Skip to content Skip to sidebar Skip to footer
More than 2 hours
Serves 2

IMAGE CREDIT    Stylist: Liezl Vermeulen   Photographer: Michael le Grange

The T-shaped bone divides the sirloin (larger piece) and fillet meat – the best of both worlds.


Garlic confit

  • 10-12 cloves garlic
  • 2 sprigs thyme
  • 1 cup (250ml) olive oil


  • cup (80ml) olive oil
  • 2 cloves garlic, crushed
  • 10 sprigs each rosemary and thyme, bruised
  • Handful parsley, chopped
  • 8 peppercorns
  • Grated peel of 2 lemons

  • 2 large T-bone steaks
  • Salt and milled pepper
  • Knob butter, for frying


  1. Preheat oven to 170°C.
  2. Place garlic, thyme and oil in an ovenproof bowl and cover with foil.
  3. Roast for 60-80 minutes and set aside.
  4. Combine marinade ingredients and brush onto steaks.
  5. Marinate for 30-60 minutes at room temp (cold, refrigerated meat may not cook evenly).
  6. Heat a pan with some marinade until smoking  hot or prepare hot coals.
  7. Season steaks well.
  8. Pan-fry or braai steaks for 3-4 minutes per side for medium rare, adding a knob of butter 1 minute before done.
  9. Wrap in foil and rest for at least 8 minutes.
  10. Serve steak sliced or whole and top with garlic confit.

Share with friends