Meat this good doesn't need a huge amount of anything except ensuring you cook it well. The T-Bone was about 1.5 to 2 inches thick - so more than enough for 2 or 3 people - cooked sous vide for a couple of hours and then finished on a screaming hot cast iron grate in the Kamado Joe. After it was cooked, it was sliced off the bone and given a generous amount of salt and pepper, To go with it - boulangère potatoes. Simply layer thinly sliced potatoes and onion in a pre-oiled dish (I used one of these small cast iron pans per person), then pour over some stock and cook in the oven, under a grill or in the BBQ. You can add herbs to the pan if you want and we often use rosemary as we have an abundance of it at the moment. What. A. Meal.
