John Myers
Ingredients for 2 servings:
- 2 steak(s) (T-bone steaks), approx. 400 g each
- olive oil
- salt and pepper
- 3 cloves garlic
- 2 slice(s) ginger root, fresh
- Lemon peel, two long strips
- 4 sprigs of thyme
- 4 sprigs rosemary
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 55 minutes
Pepper the T-bone steaks (do not salt them under any circumstances). Place them in a freezer bag or a tightly sealed container with olive oil, a few sprigs of thyme, rosemary, sliced ginger, lemon zest, and sliced garlic. Marinate for a few hours or overnight. Take the meat out of the refrigerator one hour before cooking so it’s not too cold. Remove it from the marinade, season with salt and a little more pepper, and fry it in a little olive oil in a pan for two to three minutes on each side. Add the sliced garlic and ginger, as well as the herbs from the marinade, to the pan with the meat. Then place the roasting pan in an oven preheated to 80°C for about 30 to 45 minutes. If you like it rarer, check after 20 minutes; I personally prefer it just pink, so I let the meat cook for about 40 minutes. In any case, you should know how precisely the oven maintains the temperature or check the temperature with a thermometer to prevent the meat from becoming too cooked and therefore too dry.
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