T-bone steak with black pepper butter

This recipe is from the BBC Good Food Show Summer 2022, as seen in the Big Kitchen by Tom Kerridge. 

tom kerridge

This is the king of steaks! Caramelised on the outside, juicy and tender on the inside, you can’t beat a T-bone steak cooked on the barbecue. A colourful assortment of veg – cooked around the steak until tender and temptingly charred – is the perfect accompaniment.

t bone steak black pepper butter

Serves 3-4

  • 1 T-bone steak (about 900g), at
    room temperature
  • 1 tbsp vegetable oil

Black Pepper Butter:

  • 100g salted butter, softened
  • 1 tbsp Dijon mustard

Charred Veg

  • I red onion, quartered
  • 1 white onion. quartered
  • 3-4 spring onions
  • 1 medium leek (white part only), split lengthways and halved 6
  • long-stem broccoli spears
  • 1 lemon, cut in half
  • 2 thyme sprigs
  • 2 tsp vegetable oil
    1. First, prepare the black pepper butter.
      Mix the ingredients plus 2 tsp cracked black pepper and a pinch of salt together in a small bowl until evenly combined, then spoon onto the middle of a sheet of foil and roll to form a cylinder, roughly the diameter of a £1 coin. Twist the ends of the foil to seal and put in the fridge for 30 mins to firm up.
    2. Meanwhile, for the charred veg, put all the onions in a large bowl with the leek, broccoli, lemon and thyme. Drizzle with the oil and season with a little salt and pepper.
    3. When ready to cook, rub the T-bone steak with the oil and 1 tsp salt, then lay on a hot barbecue grid and cook for 5 mins.
      Using a pair of tongs, turn the steak over and cook for another 5 mins.
    4. Quickly place the onion wedges around the steak and cook, turning occasionally, for 5 mins. Now lay the leek, spring onions, broccoli and lemon halves on the grid and scatter over the thyme sprigs. Cook until the veg is tender and charred on both sides, turning as necessary.
    5. Once the steak is cooked, lift it off the barbecue and onto a warmed platter.
      Cover the steak with an upturned bowl to keep it warm and leave to rest for
      8 mins. Meanwhile, unwrap the black pepper butter and slice into discs, the thickness of a £1 coin.
    6. Carve the steak either side of the T-bone and place on a warmed platter or board.
      Lay the butter discs on top of the steak.
      Serve with the barbecued veggies and the charred lemons for squeezing over.

    Grow your own leeks

    To grow leeks, sow seeds in spring in peat-free compost. Keep them moist, then transplant in summer, either individually or in clumps. Harvest from autumn through spring. Alternatively, sow directly into prepared soil or buy seedlings.


    Sowing & care 

    For optimal growth, plant leeks in a sunny, sheltered area with well-drained soil enriched with manure or fertilizer. Use a dibber to create 20cm deep holes for seedlings, watering them in for robust growth. Alternatively, plant in small clumps. Monty Don demonstrates another method, focusing on harvesting flavourful small plants. Space clumps appropriately and maintain moisture through watering and mulching while keeping weeds at bay.


    Your leeks will be ripe for harvesting starting from summer, depending on the variety. Lift them with a fork either individually or in clusters, being careful not to disrupt nearby plants. Leeks can remain in the soil until needed and will keep well in the fridge or a cool pantry for up to a couple of weeks after harvesting.

    New year, new garden, new trends!

    We’re through the garden gate into 2023, with a host of gardening trends blooming throughout the country. From house plants reaching dizzying heights of popularity, to the colour of the year ‘Viva Magenta’, read on for our full list of trends.

    To get up close and personal with fresh garden inspiration, new plants, the latest gardening kit and more, join us in 2023.

    Colour of the Year 2023

    Hand-picked by Pantone, the colour of the year has been named as ‘Viva Magenta. 

    Pantone describe the colour as ‘brave and fearless, and a pulsating colour whose exuberance promotes a joyous and optimistic celebration, writing a new narrative.’

    Discover a world of colour and scent in the stunning Floral Marquee,  bursting with award-winning nurseries and display.

    Sustainable gardening

    Whilst your garden might seem to already be very green, it can always be greener!

    Discover ways you can make gardening more sustainable, like upcycling common items to make stylish features. What was a pallet, hessian bags, bits of pipe, and tin cans, could become a planter, grow bags, water features, and wildlife habitats.

    Be inspired by the BBC Gardeners’ World Magazine editorial team as they’re joined by experts to give tips and advice.

    Grow your own food

    Looking to go from soil to supper this year? Get brilliant advice from the National Allotment Society at the event.

    Peat-free gardening

    Learn about the latest peat-free compost from exhibitors who can offer face-to-face advice.

    Indoor gardening

    Foliage doesn’t just belong outside – bring nature indoors and be inspired by the Houseplant Hub.

    Mindful gardening

    Beautiful Borders returns with this year’s theme ‘My Garden Escape’ to give you space savvy ideas.

    Gardening on a budget

    Discover different ways you can let your garden bloom under a tighter budget, with advice from expert gardeners.

    Fermented foods

    Visit the BBC Good Food Summer Show (with free entry with your ticket!) and discover the latest foodie trends.

    Feeling inspired? Find out what else is happening at BBC Gardeners’ World Live this June!