T-Bone Steak bi Tomato Ragout

Preheat the oven to 80 degrees. Slightly cut into the fat edge of the steaks with a knife so that they do not bulge when frying. Heat the fat in the grill pan while still hot, fry the T-bone steaks briefly on each side and add the clove of garlic, thyme and rosemary. Put the pan in the oven.

Leave there until the end of the cooking time (approx. 20 - 25 minutes (cooking test!). Then the meat is still pink. Remove the meat, wrap it briefly in aluminum foil and keep it warm.

For the ragout, caramelize the brown sugar in a pan and deglaze with the vegetable stock, add the garlic and rosemary and then the tomatoes. Now add a little balsamic vinegar and simmer the tomatoes until they are soft, but don't let them fall apart.

Then arrange the steaks together with the ragout on a plate, decorate with a little herb butter (homemade, of course). As a side dish, everyone can choose what they want: However, since everyone has eaten a steak, we have decided not to include any other side dishes