T-BONE STEAK AND EGGS RECIPE RECIPES

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 250°C. Remove the steak(s) that you’re about to prepare from the refrigerator. Leave the rest for the time being.
• Sprinkle the T-bone steak(s) with salt and place them on the grid. Close the lid of the EGG and grill the meat for about 2 minutes. Give the steak(s) a quarter turn and grill for another 2 minutes to create a nice diamond grill pattern. Flip the steak(s) and repeat the above so that the meat gets a nice diamond grill pattern on both sides and reaches a core temperature of about 52°C (medium rare). Close the lid of the EGG after each action. Let the steak(s) rest for a few minutes. Cut the meat into attractive slices and sprinkle with salt and pepper to taste if you wish.
• If you are a real meat connoisseur and you love that pure taste, choose dry-aged T-bone steaks. These steaks have usually been aged for between 21 and 28 days, which reduces the moisture content of the meat and intensifies its taste. As a bonus, dry-aged meat is (even) more tender.
• If you have company, the best way to cook a steak is medium rare, as there is a greater chance that everyone will like the doneness of the meat. If you want to try a different core temperature, check the table below. Rare                48-50°C Medium rare   51-53°C Medium          54-57°C Medium well  58-62°C Well done       > 63°C
• A good T-bone steak needs little more than salt and pepper. However, if you want to add some different flavours, another delicious option is to mix some finely chopped garlic and rosemary with olive oil and brush your steaks with this mixture before grilling.
• As good as a T-bone steak tastes, it is always nice to serve some side dishes with it. You could make a large bowl of coleslaw, some tomato tapenade and chimichurri, for example. Or you could grill vegetables such as green asparagus and courgette slices on your EGG, or roast some cherry tomatoes and make some nice Hasselback potatoes that you brush with garlic and rosemary oil before preparation. Tear bread and high-quality olive oil will complete your T-bone steak party.
• The T-bone steak is named after the T-shaped bone. On one side of the bone is a delicious entrecôte (sirloin) and there is a tournedos (tenderloin) on the other side. The smallest part is the tournedos. It is more tender than the entrecôte, which in turn has a bit more flavour. If you prefer you can buy these steaks separately, without the bone, and grill them in the EGG. However, the bone adds extra flavour during preparation, and a real T-bone steak is bound to impress your guests!

Steps:

• Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
• Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
• Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
• Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
• Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.