Dry-aged T-bone steak from the grill

Ingredients for 1 servings:

• 400 g steak(s) (T-bone)
• 1 pinch(s) pepper, freshly crushed

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Easily prepare a super T-bone steak on the grill

Bring the grill up to temperature. It’s important that you have enough embers and heat, and not just a handful of coals in the grill. The coals should also be completely glowing, as this is when they are at their highest temperature. Unwrap the meat and check that it is dry. It’s best to invest a few euros more and get a good 4-6 week old dry-aged T-bone steak. The taste will thank you. Tip: The meat doesn’t necessarily have to be brought to room temperature every time, as the grill will do that. It’s also not so important to oil the grate, as the meat will come off naturally when it is. Place the steak directly over the glowing coals and grill using the 90-90 method. This means that you grill the meat for 90 seconds, then rotate it 90°, and then grill for another 90 seconds. This will create the pattern. Do the same on the other side. After grilling, move it to the indirect area and insert a thermometer. I usually take it off the grill when the internal temperature reaches 55–56°C. But everyone has to decide for themselves how they like it. Now place the steak on a board or plate, cover with a lid, or let it rest for another 3–5 minutes. Tip: Don’t wrap it in aluminum foil, or the beautiful crust it just acquired will disappear immediately. It will still soften a little under the lid, but not quite as much as it would in foil. Finally, just sprinkle with pepper and serve. Serve with an avocado salad.