T Bone Steak (aim for 1.5-2kg steak about 2.5-3” thick)
For the Roasted Garlic Butter:
Cut about 1 cm off the top of the Garlic heads, to expose the cloves.
Place into foil tray or pan. Drizzle the olive oil over the top of the cloves.
Roast over medium, indirect heat (180°C to 230°C) until the cloves have darkened and are soft. Remove and allow to cool.
When cool to handle, squeeze the garlic cloves into a bowl. Mash the roasted garlic with the remaining ingredients.
Refrigerate until ready to use.
Cooking the Steak:
Allow the T Bone Steak to stand at room temperature for at least 30 minutes.
Season generously with sea salt & pepper.
Set up grill for 2 zone cooking with a high direct and indirect heat.
Sear the steak directly over the high heat for 2-3 minutes each side. Close the lid whilst searing.
Decant the Dauphinoise Potatoes into a pan or foil tray and cook on the BBQ for 30 minutes. Place the Beer Battered Onion Rings in a foil tray and cook on the BBQ for 15 minutes, or until crisp.
After the steak has been given a good sear, move across to the indirect side and continue to cook with the lid closed until the internal temp reaches 55oC Medium rare / 57oC Medium.
Brush the steak with the garlic butter before removing from the grill.
Remove the steak and let it rest for at least 5 minutes.