A T-bone steak is a tasty and tough piece of meat to grill on the Big Green Egg. But it is a challenge to get the T-bone nicely cooked. This is because the steak consists of 2 different muscles: the elongated entrecote and the round tenderloin. The sirloin steak needs a slightly longer preparation time than the tender tenderloin. But of course you want to have both of these ready at the same time.
Thanks to a handy trick you can cook both parts of the T-bone steak perfectly. Half the cooking time, wrap the tenderloin in between slices of onion, some herbs and slices of bacon. As a result, this part has no direct contact with the grid of your kamado, so that it cooks more slowly. In addition, it gives an extra delicious taste to the tenderloin. The result? The perfectly grilled T-bone steak!
- 1 600g grain-fed T-bone steak
- 1 large onion
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 cloves of fresh garlic
- 2 elongated slices of bacon
- olive oil, for greasing
- 2 red onions
- 100 ml olive oil
- 2 cloves of garlic
- ½ red chili pepper (optional)
- ½ tsp ground ginger
- ½ tsp ground cumin seeds
- ½ tsp ground Madras curry
- 1 tsp mustard powder
- 2 tbsp red wine vinegar
- 1 bunch curly parsley
- ½ bunch of oregano
- Ignite the charcoal in the Big Green Egg and heat to 200 °C using the Cast Iron Grid. Remove the T-bone steak from the refrigerator.
- Place the Green Dutch Oven on the grid. Peel the onion and cut 2 nice slices of about 1 cm thick from the middle part. Cut the thyme and rosemary sprigs in half. Halve the garlic cloves lengthwise.
- Place a slice of bacon on your work surface. Place a slice of onion in the center of the bacon with half a sprig of thyme, half a sprig of rosemary and 2 halved cloves of garlic. Place the tenderloin of the T-bone steak on the onion. Place another 2 halved garlic cloves, half a sprig of thyme and half a sprig of rosemary on top. Cover with a slice of onion and fold the ends of the bacon over the onion. Place the second slice of bacon on top, knocking the ends down. Tie up with a piece of butcher’s twine so that the onion and bacon stay in place.
- For the chimichurri, peel and chop the red onions. Peel the garlic, crush the cloves and chop finely. If using, remove the stem and seeds from the chili pepper and finely chop the flesh.
- For the chimichurri, pour the olive oil into the Dutch oven and add the onions, garlic and optionally the chili pepper. Mix in the spices and cook until the onions are translucent.
- Remove the pan from the EGG and allow the onion mixture to cool slightly. Meanwhile, pick the leaves of the parsley and oregano and chop finely. Mix the red wine vinegar and spices into the onion mixture and add salt and pepper to taste to the chimichurri.
- Grease the grid with olive oil. Sprinkle the T-bone sirloin steak with sea salt and freshly ground black pepper. Place the T-bone steak on the grid, close the lid of the EGG and grill the meat for about 2 minutes. Turn the T-bone steak a quarter turn and grill for another 2 minutes.
- Turn the T-bone steak over and cut the butcher’s twine. Remove the bacon, onion slices and herbs and set the bacon and onion separately on the grid; the tenderloin now makes direct contact with the grid. Grill the bacon, onion and T-bone steak for about 2 minutes. Turn the meat another quarter turn, turn the onion and bacon slices and grill for another 2 minutes. The entrecote then has a core temperature of about 53 °C and the tenderloin of 50 °C; you can measure this with the Instant Read Thermometer.
- Remove the T-bone steak, onion and bacon from the EGG and let the meat rest for about 5 minutes.
- Cut the tenderloin and the sirloin steak from the T-shaped bone and slice the meat. Divide with the onion and bacon between 2 plates and serve with the chimichurri and the hasselback potatoes .