Veal T-Bone Steaks with Fresh Herb


  • 4 Quebec Veal T-bone steaks or loin chops, 300 g each (approximately 2/3 lb)


  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) balsamic vinegar
  • 30 ml (2 tbsp) finely chopped chives
  • 15 ml (1 tbsp) chopped basil
  • 5 ml (1 tsp) chopped tarragon


  1. Mix all the marinade ingredients in a bowl. Place the veal steaks in a shallow dish, pour the marinade over the steaks and marinate in the refrigerator for 1 hour.
  2. Preheat barbecue on high.
  3. Sear both sides of the veal steaks.
  4. Finish cooking on upper rack or lower heat of the barbecue.
  5. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  6. Remove steaks from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  7. Serve with potato wedges, seasonal vegetables and salad.