Dry aged porterhouse steak or T-bone steak

Ingredients for 2 servings:

• 1 kg beef steak(s) on the bone, dry aged
• some salt (salt flakes, e.g. Murray River Salt Flakes)
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

from the grill

The basis, of course, is a good piece of meat—in this case, a dry-aged porterhouse steak, T-bone steak, or roast beef weighing at least 700g and 3.5cm thick. However, for optimal results, it’s important to use a meat thermometer. Before grilling, generously spread the salt flakes on the meat and press them down lightly. Cut a few slits into the fat on the roast beef at intervals of about 2cm to prevent the meat from shrinking. Preheat the grill to the maximum possible temperature. Once the salt flakes have slowly melted on the meat, after about 15 minutes, the meat is ready to grill. Grill the meat directly over the heat source for 90 seconds, rotate it 90 degrees for a nice crust, and grill for another 90 seconds. Turn the meat over and repeat the process. When both sides are seared, insert the thermometer into the center of the thickest part, not too close to the bone, and reduce the grill to about 100 degrees Celsius. (Alternatively, if you don’t have a lid on the grill: use the oven.) Now cook the meat indirectly, either on the grill or in the oven, until it reaches the desired core temperature (medium: ~54 degrees Celsius). This took about 40 minutes for my 1 kg steak, but can vary depending on the thickness of the meat. Remove the meat from the grill, let it rest for about 2 minutes before slicing, and then slice against the grain. Season with salt and pepper. 1 kg of dry-aged porterhouse steak, including the bone, serves 2-3 people.