INGREDIENTS
- T-bone steaks, dry-aged
- 50ml “Agourelaio” extra virgin olive oil (cold-pressed)
- ½ tsp rosemary
- A little less than ½ tsp cubeb pepper
- Fine-quality sea salt
PREPARATION
A few days before grilling, make the herb-infused oil. In a jar, add ½ teaspoon of dried rosemary and a little less than ½ teaspoon of cubeb pepper to 50ml of “Agourelaio” extra virgin olive oil (cold-pressed, unripe olive oil). Give it a few shakes and put it in a cool place for a few days. Strain it to get the scented oil.
COOKED ON amber.q A
COOKING
Estimate the space you’ll need to grill the steaks and cover the estimated surface with charcoals. Pile them up and place kindling (alcohol-soaked cotton) sparsely on top. Light the fire and the charcoals will be fully lit in 25 minutes. Until they are lit, brush the steaks lightly on both sides with the herb-infused oil.
When the charcoals are fully lit, spread them inside the fire cabin. Grill on high heat using a clean grilling grate. Turn the steaks over frequently; cook for less than a minute on each side depending on the temperature of your charcoal grill.
It’s necessary to use a thermometer to know exactly when to remove them from the grill. For medium-rare, remove the steaks when the internal temperature is 55⁰C (131⁰F). At every stage of grilling, meat goes through a number of complex processes, which are described in detail in the video above.
When the steaks are done, remove them from the grill. Cover them with aluminum foil and let them rest for 6-7 minutes.
Slice them thinly. Add fine-quality sea salt, a little drizzle of olive oil and enjoy a T-bone steak with rich herb flavor.
Accompany your steak with fine red wine. Good company is essential!
Happy grilling everyone!
