Minute steaks are cancelled! Big ol’ Dinosaur sized T-Bones are back and here to stay. Cooking one or two T-Bones and serving it beautifully sliced on a platter with delicious Chimichurri is a really fun way to have steak on your Christmas table this year.
Ingredients
2 large T-Bone steaks at least 1 inch thick
Oil
2 tbsp Boujee beef
Chimichurri
Smash together the following in your mortar and pestle or pulse in a blender
3 cloves garlic
2 tsp Man Grind
100gm Italian parsley
1 red chilli (substitute a pinch of chilli flakes if needed)
2 tbsp red wine vinegar
½ cup avocado oil or olive oil.
Zest and juice of one lemon
Directions
Remove the meat from the fridge 30 minutes before cooking, oil well, and season generously with the Boujee Beef seasoning.
Heat the BBQ or grill pan to a very high heat.
Sear the steaks for 6 to 7 minutes each side to get a nice golden crust and a perfect medium rare. If the steaks are thinner than 1 inch, then 5 minutes per side.
Place on a tray covered with foil to rest for a further 6 minutes.
Remove the meat carefully from the bone in one cut and slice across the grain.
Place the bones on the platter, and lay the sliced meat out nicely, back in the spot it came from, but fanned out to see the perfect medium rare.
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