It'd great for cooking things like these T-bones and potato 'Wedgies' parcels that we had on Saturday evening for dinner.
I marinated the two and a half inch thick T-bones for three hours at room temperature in a marinade of 1/4 cup of red wine, 1 tablespoon of olive oil, 1 tablespoon of Worcestershire sauce and a teaspoon of freshly crushed garlic cloves. Then, onto a pre-heated BBQ grill plate at 210C [420F] for 4 minutes on each side - Beautiful, so tender it was mouth watering.
Oh! The wedgie parcels, potato wedges dipped in oil and then coated with a selection of finely chopped fresh herbs - they were wrapped in baking paper and then went into a preheated oven at 200C and just left them for 30 minutes. The Wedgies were ready when the T-bones were and I just served the parcel wrapped wedgies onto the table!
Rhonda left half of her steak so I took the fillet of it in the morning and thinly sliced it and served the slices on toast with Dijon mustard for our breakfasts.