John Myers
T-bone Steak with Tomato Ragout
The perfect t-bone steak with tomato ragout recipe with a picture and simple step-by-step instructions.
- 2 piece T-Bone steaks * Argentine quality *
- 1 piece Clove of garlic
- 1 piece Sprig of rosemary fresh
- 2 piece Sprigs of fresh thyme
- Fleur de sel
- Pepper from the grinder
- Butaris for frying
- 400 gr Cherry tomatoes, yellow, red and black
- 1 tbsp Brown sugar
- 1 tbsp Balsamic vinegar
- Salt pepper
- 0,125 ltr Vegetable broth
- 1 tsp Chopped rosemary
- 1 piece Garlic clove pressed
- 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
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