Richard Holden's Whiskey-Smoked Reverse-Seared T-Bone Steak with Panzanella Salad
We’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while staying at home. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens.
Succulent steak meets the summeriest of salads in this simple BBQ recipe. The T-bone is reverse-seared to produce perfectly tender meat with a beautifully browned crust. The flavoursome beef pairs beautifully with the fresh Tuscan salad, packed with juicy tomatoes and crisp homemade croutons.
Once the steak reaches 45-47 °C core temperature remove from the grill and wrap in foil to rest.
Well done: 65°C