Remember the T-bone steak? The absolute bestseller of steak and grill restaurants is back! At home you can prepare this formidable piece of meat on your Big Green Egg, of course. Or you could invite your friends and buy some nice steaks and bottles of wine. It’s time for a T-bone steak party!
You need a fairly large appetite for a sizeable T-bone, especially if you serve extra EGG dishes with it. That makes it the perfect steak to share. Don’t grill all the steaks at once but divide them over the afternoon or evening. Cut the steak(s) into slices and serve them as a kind of snack. You can prepare some side dishes in between to make sure there’s always something tasty on the table.
- 4 T-bone steaks of approx. 750 g (over 2.5 cm thick)
PREPARATION IN ADVANCE
Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 250°C. Remove the steak(s) that you’re about to prepare from the refrigerator. Leave the rest for the time being.
- Sprinkle the T-bone steak(s) with salt and place them on the grid. Close the lid of the EGG and grill the meat for about 2 minutes. Give the steak(s) a quarter turn and grill for another 2 minutes to create a nice diamond grill pattern.
- Flip the steak(s) and repeat the above so that the meat gets a nice diamond grill pattern on both sides and reaches a core temperature of about 52˚C (medium rare). Close the lid of the EGG after each action.
- Let the steak(s) rest for a few minutes. Cut the meat into attractive slices and sprinkle with salt and pepper to taste if you wish.
If you are a real meat connoisseur and you love that pure taste, choose dry-aged T-bone steaks. These steaks have usually been aged for between 21 and 28 days, which reduces the moisture content of the meat and intensifies its taste. As a bonus, dry-aged meat is (even) more tender.
Medium rare or…
If you have company, the best way to cook a steak is medium rare, as there is a greater chance that everyone will like the doneness of the meat. If you want to try a different core temperature, check the table below.
Medium rare 51-53°C
Medium well 58-62°C
Well done > 63°C
A good T-bone steak needs little more than salt and pepper. However, if you want to add some different flavours, another delicious option is to mix some finely chopped garlic and rosemary with olive oil and brush your steaks with this mixture before grilling.
Serve these side dishes with your steak
As good as a T-bone steak tastes, it is always nice to serve some side dishes with it. You could make a large bowl of coleslaw, some tomato tapenade and chimichurri, for example. Or you could grill vegetables such as green asparagus and courgette slices on your EGG, or roast some cherry tomatoes and make some nice Hasselback potatoes that you brush with garlic and rosemary oil before preparation. Tear bread and high-quality olive oil will complete your T-bone steak party.
Steak on the bone
The T-bone steak is named after the T-shaped bone. On one side of the bone is a delicious entrecôte (sirloin) and there is a tournedos (tenderloin) on the other side. The smallest part is the tournedos. It is more tender than the entrecôte, which in turn has a bit more flavour. If you prefer you can buy these steaks separately, without the bone, and grill them in the EGG. However, the bone adds extra flavour during preparation, and a real T-bone steak is bound to impress your guests!
ENJOY! MAGAZINE #13
In this Enjoy! Magazine #13 we take you on a food tour through Copenhagen, with Danish chefs making their signature dish on the Big Green Egg especially for you. The magazine is also full of tasty recipes, such as a T-bone steak, grilled turbot and Instagrammable chocolate rolls.