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Barbecued T-bones with herb oil and Taleggio onions

Australian Gourmet Traveller recipe for Barbecued T-bones with herb oil and Taleggio onions

By Lisa Featherby & Alice Storey
  • 30 mins preparation
  • 1 hr 50 mins cooking
  • Serves 8
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Barbecued T-bones with herb oil and Taleggio onions
One of these beauties will easily feed two people.


  • 6 small onions (about 80gm each), unpeeled
  • 3-4 thick-cut beef T-bone steaks (450gm each) (3cm-thick)
  • 200 ml mild extra-virgin olive oil
  • ¼ cup oregano (loosely packed)
  • 6 crushed black peppercorns
  • 200 gm Taleggio, coarsely chopped
  • To serve: lemon wedges


  • 1
    Heat a grill plate over a woodfired barbecue to low-medium heat, add onions and turn occasionally until tender (1-1½ hours). Keep warm.
  • 2
    Stoke the fire to medium heat, add T-bones, season to taste and cook, turning once, until cooked to your liking (8-10 minutes each side for medium). Set aside in a warm place to rest (5-10 minutes). Season to taste with sea salt flakes just before serving.
  • 3
    Meanwhile, warm oil, herbs and peppercorns gently in a small saucepan on the side of the barbecue.
  • 4
    Remove any burnt skin from onions, then cut a cross in the top of each, dot with Taleggio and season generously. Serve with T-bones drizzled with herb oil, with lemon wedges for squeezing.


This recipe is from the January 2012 issue of .
Drink Suggestion: Big, rich Barossa shiraz. Drink suggestion by Max Allen

  • Author: Lisa Featherby & Alice Storey