Joshua Lawson – Head Chef at Bakehouse Steakhouse, Ipswich, Qld

Bakehouse Steakhouse has quickly earned a name for itself as a meat lover’s paradise, serving up some of the best steaks in the Ipswich region.

The chef’s T-bone special is served with Cafe de Paris butter and assorted sides. Check out the video below to make it yourself at home.


Peter Augustus Craft Butcher in Brisbane


Peter Augustus craft butcher in Brisbane

Serves: 1-2


  • 1 700-800g Angus T-bone

Café de Paris Butter

  • 125 gm butter, softened
  • 1½ tbsp each finely chopped chives, tarragon and parsley
  • 2 golden shallots, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp capers in vinegar, finely chopped
  • 3 anchovy fillets, finely chopped
  • ½ tbsp tomato ketchup
  • ½ tbsp red wine vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp lemon juice
  • ½ tsp toasted cumin seeds ground
  • ½ tsp toasted coriander seeds ground
  • ½ tsp smoked paprika


For the T-bone

Step 1

Prepare your T-bone by taking it out of the fridge around 30 minutes before you plan to cook. Letting your beef come to room temperature will ensure it cooks evenly and to your desired doneness.

Step 2

Heat your grill, pan or barbecue on high heat.

Step 3

Generously salt your T-bone on both sides.

Step 4

Cook your T-bone for a few minutes on each side, turning once. If you’re using a meat thermometer – refer to the following list to measure the temperature for your desired doneness.

Rare: 52C°/125°F
Medium-rare: 55°C/130°F
Medium: 60°C/140°F
Medium-well: 66°C/150°F
Well done: 72°C/160°F

Step 5

Remove from the grill and cover. Let the steak rest for up to 10 minutes before serving.

For the Cafe de Paris butter

Step 1

Soften butter to room temperature and mix all ingredients thoroughly, season with salt and pepper and set aside to top your perfectly cooked steak.