T-Bone

On the stove

Große Gusseisenpfanne erforderlich. Filetstück von direkter Hitze fernhalten.

On induction

Höchste Stufe. Filetstück zur kälteren Seite der Pfanne positionieren.

Over an open fire

Direkter starker Glut zum Anbraten. Filetstück zur kühleren Grillzone hin ausrichten.

🌱 Argentinian chimichurri

Spoon over a grilled T-bone. The Argentinian way.

Finishing — rest 30 min

Ingredients

• • 1 large bunch flat-leaf parsley, finely chopped
• • 4 cloves garlic, finely minced
• • 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
• • 60 ml red wine vinegar
• • 120 ml extra-virgin olive oil
• • 1 tsp red pepper flakes
• • 1 tsp coarse salt

Method

1. Combine herbs, garlic, oregano, salt and pepper flakes in a bowl.
2. Stir in the vinegar. Let sit 5 minutes so the salt dissolves.
3. Whisk in the olive oil last.
4. Rest at room temperature at least 30 minutes before spooning over the steak.

🧂 Garlic-herb dry brine

The simplest move there is: salt early, sear later.

40 min – overnight

Ingredients

• • 2 tsp Diamond Crystal kosher salt (or 1 tsp Morton)
• • 1 tsp coarsely ground black pepper
• • 1 tsp garlic powder
• • 1 tsp dried rosemary, crushed

Method

1. Mix the rub.
2. Pat the steak dry, then season generously on all sides — including the bone edge.
3. Rest uncovered on a rack in the fridge from 40 min up to overnight.
4. This dries the surface — you'll get an exceptional crust.