T-bone steak is a tasty piece of beef which should preferably be cut into really thick slices. If you fry it in a pan or grill it, it is a good idea to allow it to remain on the bone for quite a while initially, and then you can just finish it off by browning the sides.
Ask your butcher for a well-hung piece of meat!
Marination is a lengthy process and it is actually a myth that you can change the taste and consistency of meat by marinating it for a long time. However, some of the tastes created during marination remain in the cracks of the meat, thus helping to produce a lovely surface for cooking.
Mix all the ingredients for the marinade in a large plastic food bag. Add the piece of meat and seal the bag. Allow the meat to absorb the flavors created by the marinade for a few minutes, turning and shaking the bag several times during marination.
Remove the meat from the bag and sprinkle it with salt.
Roast or grill the meat at a moderate temperature for 30-40 minutes, or slightly less if you have the lid on. Finish off by browning all the sides of the piece of meat.
Allow the meat to breathe for at least 10 minutes before cutting it. Serving suggestion: serve with fried chanterelle mushrooms and creamy au gratin potatoes.