T-bone steak

Ingredients for 1 servings:

• 1 T-bone steak(s)
• 1 tbsp vegetable fat or oil
• 2 tbsp oil, for the marinade
• some herbs of Provence
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Marinate the T-bone steak the night before in a marinade of your choice. Remove it from the refrigerator early on the day of consumption and bring it to room temperature. Heat a cast-iron pan until very hot, then heat the fat in the pan (the order: first heat the pan, then heat the fat is important because of the many different acids in the fat). Sear the steak in the pan until very hot, then reduce the heat to medium. Turn it over and repeat the same order: sear it until very hot, then reduce the heat to medium. Total cooking time: 2 minutes per cm of meat thickness per side. Then wrap the piece of meat in aluminum foil and let it rest for about 10 minutes in a preheated oven at 60°C. Season with salt and pepper. Season afterward – serve – done. The meat should be at room temperature so it doesn’t drain excessively and splatter during cooking; the high searing temperature is important for the same reason. The cooking process should not be interrupted by frequent turning; the cooking time is determined by the thickness of the meat. Wrapping in aluminum foil protects the meat from cooling and drying out, and letting it rest in a preheated oven relaxes the meat so that it is tender when eaten and too much meat juices do not simply run out. This is a recipe exclusively for cooking the steak; of course, the piece of meat can absorb the roasted flavor by frying onions beforehand, a delicious sauce can be made from the roasting fat, or the flavor can be refined by frying other ingredients and spices. I love the delicate flavor of the meat alone, but taste is entirely up to debate.