Grilled T-bone steak with chimichurri
Recipe
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20 minutes
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25 minutes
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45 minutes
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2 persons
A T-bone steak is a delicious and bold piece of meat to grill on the Big Green Egg. However, making sure the T-bone is properly cooked can be a challenge. This is because the steak consists of two different muscles: the elongated entrecote and the round tenderloin. Entrecote requires a slightly longer cooking time than tenderloin. However, you want both to be done, of course, at precisely the same time.
We have a clever trick to cook both parts of the T-bone steak to perfection. For half of the cooking time, you wrap the tenderloin in slices of onion, some herbs and strips of bacon. This prevents the tenderloin from coming into direct contact with the grill in your kamado and cooks it slower. It also gives the tenderloin an extra kick of flavour. The result? A perfectly grilled T-bone steak!
INGREDIENTS
STEAK
- 1 grain-fed 600 g T-bone steak
- 1 large onion
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 cloves of fresh garlic
- 2 long slices of bacon
- Olive oil, for greasing
CHIMICHURRI
- 2 red onions
- 100 ml good olive oil
- 2 cloves of garlic
- ½ red Spanish chilli pepper (optional)
- ½ tsp ground ginger
- ½ tsp ground cumin
- ½ tsp ground Madras curry
- 1 tsp mustard powder
- 2 tbsp red wine vinegar
- 1 bunch of parsley
- ½ bunch of oregano
SERVE WITH
YOU WILL ALSO NEED:
- Butcher’s twine
IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Take the T-bone steak out of the fridge.
- Place the Green Dutch Oven on the grid. Peel the onion and cut two neat slices from the middle section of around 1 centimetre thick. Cut the sprigs of thyme and rosemary in half. Halve the garlic cloves lengthwise.
- Place a strip of bacon on your worktop. In the centre of the bacon, place a slice of onion topped with half a sprig of thyme, half a sprig of rosemary and two halved cloves of garlic. Place the tenderloin from the T-bone steak on top of the onion. Top this with another 2 halved garlic cloves, half a sprig of thyme and half a sprig of rosemary. Cover with a slice of onion and fold the ends of the bacon over the onion. Place the second strip of bacon on top and fold the ends underneath. Tie with a piece of butcher’s twine so the onion and bacon stay in place.
- For the chimichurri, peel and chop the red onions. Peel the garlic, crush the cloves and chop finely. If you want to add a chilli pepper, remove the stalk and the seeds and finely chop the flesh.
METHOD
- For the chimichurri, pour the olive oil into the Dutch oven and add the onions, garlic and chilli pepper, if desired. Mix in the spices and fry until the onions are translucent.
- Remove the pan from the EGG and let the onion mixture cool slightly. Meanwhile, remove the parsley and oregano leaves from the stalks and chop them finely. Mix the red wine vinegar and herbs into the onion mixture. Add salt and pepper to taste to the chimichurri.
- Grease the grill with olive oil. Sprinkle the T-bone entrecote with sea salt and freshly ground black pepper. Place the T-bone steak on the grill, close the lid of the EGG and grill the meat for about 2 minutes. Give the T-bone steak a quarter turn and grill for another 2 minutes.
- Turn the T-bone steak over and cut the butcher’s twine loose. Remove the bacon, onion slices and herbs and place the bacon and onion separately on the grill; the tenderloin can now make direct contact with the grill. Grill the bacon, onion and T-bone steak for about 2 minutes. Give the meat a quarter turn again, flip the onion and bacon strips and grill for another 2 minutes. The entrecote will then have a core temperature of around 53 °C and the tenderloin 50 °C; you can measure it with the Instant Read Thermometer.
- Remove the T-bone steak, onion and bacon from the EGG and allow the meat to rest for about 5 minutes.
- Cut the tenderloin and entrecote from the T-shaped bone and slice the meat. Divide between two plates with the onion and bacon and serve with the chimichurri and Hasselback potatoes.
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