Dry aged T-Bone Steak with Chimichurri

15 Mar 2019

Time: ★★★★☆

Cooking Level: ★★★☆☆

 

 INGREDIENTS

  • 1pc Large 45 days dry aged T-bone steak

  • 1tsp Mustard

  • Salt and pepper

  • 20ml Avocado Oil

  • 1sprig Thyme

  • 1sprig Rosemary

  • 20g Butter, salted

  • 1 whole Garlic clove
     

For the Chimichurri:

  • 50ml Avocado oil

  • 2tbsp Red wine vinegar

  • ½cup Parsley, finely chopped

  • 4 cloves Garlic, peeled and finely chopped

  • 2pcs Small red chilies, finely chopped

  • 4tsp Dried oregano

  • 1tsp Coarse sea salt

  • Pepper to taste

 
DIRECTIONS
  1. Take out the Steak and let it sit on room temperature for at least 1 hour

  2. Prepare the chimichurri sauce: mix all the ingredients together with the oil in a bowl, season with salt and pepper and set aside

  3. Season your steak generously on all sides with salt and pepper. Rub the mustard all around your steak. The mustard will give a nice crust

  4. Heat olive oil in a large pan until smoking hot

  5. Place the steak in the pan and sear on both sides for around 2 minutes so it forms a nice crust

  6. Remove from pan and place on a baking tray and place in a 180°C oven for around 8 to 10 minutes

  7. Prepare a large pan with butter. Remove your steak from the oven and place into the pan with the butter

  8. Add the whole halved garlic clove and whole sprigs of thyme and rosemary

  9. Paste the steak with the brown butter for 2 minutes and set aside

  10. Allow to rest for 10 minutes so all the juices can set. Place the steak on a large wooden board and serve with the sauce. Carve tableside.

 

SOUTH STREAM TIPS

This is a great dish if you want to show off and impress your Guests. 1 steak can serve 3 to 4 people. Perfect for a party at home or a BBQ. Serve with some baked potato, roasted corn on the cob or even a healthy side salad. A good glass of red wine round up this meal perfectly.

 

To learn more, please click How to Cook the Perfect Ribeye Steak.

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