T-bone roast

Ingredients for 4 servings:

• 2.4 kg beef (T-bone roast, well hung!!!)
• 8 garlic cloves, coarsely chopped
• 4 sprigs rosemary, fresh, plucked, coarsely chopped
• 6 sprigs of oregano, fresh, plucked, roughly chopped
• 8 sprigs of fresh thyme, plucked and roughly chopped
• 1 tbsp pepper (Java, long), ground
• 1 tbsp pepper, (Voatsiperifery – jungle pepper), groundörsert
• Salt, Himalayan
• 5 tbsp olive oil, best
• 5 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 days 2 hours 35 minutes

It doesn’t always have to be a T-bone steak

When it’s called a T-bone, it doesn’t always mean a T-bone steak! A T-bone roast in this weight class is about 8-10 cm thick. Order it from your trusted butcher. Five weeks of aging is ideal. Score the fat layer of the T-bone roast in a diamond shape. Be careful not to damage the meat. Mix the garlic with the herbs, the pepper (you can vary this. It’s really easy to use just black peppercorns, but I have eight different types of pepper and like to experiment with them. I really like the mix of these two), and the oils. Place two layers of cling film on a surface and spread half of the marinade on them. Then place the roast on top and spread the rest of the marinade on top. Now seal the cling film tightly and let the meat marinate for two days. Remove the meat from the refrigerator 1-2 hours before cooking so it can come to room temperature. To do this, open the cling film. Preheat the oven to 80°C (175°F) top/bottom heat. Now I heat my steak pan with olive oil. I lightly scrape the herbs off the meat, as I don’t want them to burn during searing. Then I sear the meat all over over high heat until it’s nicely browned. Unfortunately, it’s unavoidable that it will splatter quite a bit. Once it’s seared, I immediately place the steak pan with the T-bone roast in the oven. I wait about 1-2 minutes until it stops splattering, and then I pour all the marinade back onto the roast. Now it’s time to be patient again. You should allow about 2 hours. A core temperature probe is extremely helpful for this, as it allows you to cook the meat to perfection. There are many side dishes: last time I served rosemary potatoes, garlic chili mushrooms (from Chefkoch), and a horseradish sauce.