Simple blanched asparagus makes a no-fuss
accompaniment to this steak, but for a smokier, nuttier flavour,
toss the spears on the grill while the T-bones are
4T-bone steaks (about 250gm each), at room temperature2garlic cloves, halved2 tbspextra-virgin olive oil2bunches asparagus, trimmedFinely grated parmesan (optional) and lemon wedges, to serveSalsa dragoncello2slices sourdough or ciabatta, crusts removed2 tbspred wine vinegar, or to taste1½ cups (firmly packed)rocket½ cup (loosely packed)tarragon125 ml (½ cup)extra-virgin olive oil2small garlic cloves
Heat a char-grill pan or barbecue to high heat. Rub steak all over with cut side of garlic, season well, then drizzle with 1 tbsp oil and grill, turning occasionally, until cooked to your liking (6-7 minutes for medium-rare). Leave to rest for 3-4 minutes.
Meanwhile, for salsa dragoncello, soak bread in vinegar in a small bowl until all absorbed, then pulse in a food processor with remaining ingredients to a coarse paste. Season to taste.
Blanch asparagus until bright green and just tender (1-2 minutes), drain well, toss in remaining oil and parmesan and season to taste. Divide steaks and asparagus among plates, drizzle with salsa dragoncello and serve with lemon and remaining salsa.