The T-bone steak is a cut of meat from two different muscles of the cow, the top loin and the tenderloin. The two sections of muscle are divided by a T-shaped vertebrae. The smaller portion of meat is the tenderloin, while the larger half is the top loin.
Use a basting brush to coat both sides of a 1.36kg. T-bone steak with red wine vinegar, and then brush both sides with vegetable oil. Set the T-bone steak onto a grill tray.
Combine 1 tsp of salt, 1 tsp of black pepper and 1 tsp of dried, crushed basil in a small bowl. Mix the ingredients, and then sprinkle half of the mixture over the top of the steak.
Set the oven to broil, and place the grill tray inside. Broil the T-bone steak for 5 minutes, and then flip the steak over. Sprinkle the remainder of the seasoning onto the T-bone steak, and place the in the grill again.
Broil the T-bone steak for 5 minutes, remove the grill tray from the oven and tent the meat with aluminium foil for 10 minutes. During this time, the steak will finish cooking.
Remove the aluminium foil from the tray and transfer the T-bone steak to a plate. Serve immediately, before the steak begins to dry, which can happen quickly once taken out of the oven. If you're not serving immediately, cover the steak until ready to serve to preserve moisture.
For a rare or medium-rare steak, remove it from the oven 1 to 2 minutes earlier. This recipe yields one T-bone steak and will serve one person, but the method can be used to cook any number of steaks desired.
Never eat a T-bone steak that has not been thoroughly cooked. The steak should remain in the grill at least 8 minutes to reduce the risk of contracting a food borne illness.