There's nothing that quite screams man food like a big juicy T-bone steak cooked to absolute perfection on a sizzling griddle pan. The only thing that could possibly make it better is if the recipe you're using is that of a mastermind TV chef – so it's just as well then that we got John Torode to show us the meaty ropes..



 Cooking time

45 mins


1kg T-Bone Toscana steak
500g spinach
60g butter
20g capers
60g anchovies
6 shallots
2 lemons




£9.42 per head

Step 1

Score the fat and snip the sinew on the steak before frying it in a griddle pan.

John’s written a whole book on beef, so it’s no surprise that he’s got a few tricks up his sleeve:

“Coat it in anchovy oil and snip the sinew ligament between the fat and the meat because this shrinks as it’s cooked, which will warp the meat’s shape.” That tasty tip will ensure your T-bone doesn’t get tougher than a MasterChef invention test. “Put the steak in a griddle pan fat-side down on a high heat for two minutes to seal it, then cook evenly for 10 minutes on a medium heat.”


Step 2

Give the meat a second dose of heat by roasting it in the oven.

“Pick up a Toscana steak like this from your butcher,” says John. “It'll have a fillet steak on one side of the T-bone, and a sirloin on the other.” Two of the tastiest cuts of meat for the price of one, you say? Bonza. Don’t forget that this is a seriously thick slice of cow, so it’ll need an extra roasting in the oven – at 195°C for 15 minutes. “The bone will act as a conductor to cook the meat from the inside, but put two halved shallots underneath, on the bottom of a tray, to make sure it doesn’t burn. “

Step 3

Add the spinach, butter, capers, anchovies and shallots to the pan and stir. When the spinach wilts, serve.

We thought we’d get away without any greens, but on cue John wheels out the veg and talks us through the dish’s complex flavours. “Anchovies provide natural seasoning and the briny capers provide the acidity necessary for digesting red meat. Let the meat rest for the same amount of time that you cooked it, to let the muscle fibres relax.” Now let's eat!

But is it any good?

It’s super-pricey, but you get what you pay for – this is an epic bit of beef. Some lemon squeezed on top combines really well with the anchovies and capers and gives a real melt-in-the-mouth meatyness.

Fair play to John, he can talk the tellybox talk and walk the Cookin’ With walk.

Don't know your medium from your rare and your well done? Check out this quick steak guide.

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