Dry aged T-Bone Steak with Chimichurri
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
Take out the Steak and let it sit on room temperature for at least 1 hour
Prepare the chimichurri sauce: mix all the ingredients together with the oil in a bowl, season with salt and pepper and set aside
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
Heat olive oil in a large pan until smoking hot
Place the steak in the pan and sear on both sides for around 2 minutes so it forms a nice crust
Remove from pan and place on a baking tray and place in a 180°C oven for around 8 to 10 minutes
Prepare a large pan with butter. Remove your steak from the oven and place into the pan with the butter
Add the whole halved garlic clove and whole sprigs of thyme and rosemary
Paste the steak with the brown butter for 2 minutes and set aside
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.
