A perfect steak for perfect company. Tonight we treated ourselves to a trio of monster sized T-bone steaks. In fact, this was Heather’s first T-bone and I assure you, she was not disappointed. The recipe calls for an interesting rub which turned out to be spectacular. I must admit, this was one of the better steaks we’ve had in a very long time. With the steaks, Heather served up a mozzarella/baby tomato salad and we also added mini-aubergine topped with a homemade miso-based bbq sauce. The result? A resounding 10/10….again!
The dry rub you’ll use for this killer steak goes a little like this (makes enough for three big T-bone steaks):
- 1 tbsp Kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp coarsely ground black pepper
- 1 tsp dried thyme
- 1 tsp finely ground coffee
- Olive oil for brushing
Lightly brush some oil on the steaks and season with the rub. Make sure you get an even coating on both sides. Put them back in the fridge for a few hours. I kept mine rubbed and ready for about 6 hours. Take them out just as you’re ready to start grilling. No need to bring them up to room temperature.
I used a reverse searing method to get these bad boys done tonight. The magic temperature you want to aim for at grill level is 225F. Set up for indirect heat and just before you’re ready to put the steaks on, add in a chunk of mesquite wood. Once your grill has stabilised and you’ve got a pretty stream of bluish smoke, go ahead and place your steaks on the grill with an internal thermometer set for 115F. Once you get to that temperature, remove all the steaks and place them on a plate and get ready for the searing part.
Now, get your indirect setup swapped out for direct heat and get your grill blazing hot! Baste the steaks gently with some olive oil so as not to remove any of the rub. Place your steaks back on the piping hot grid and keep flipping every minute or so until your internal thermometer reaches 135F (a perfect medium rare!) What you want to do is get an even browning effect that will produce a crunchy bark and a wonderfully tender middle. Reverse searing may seem counter intuitive but trust me, this is the best method once you’ve mastered it!
Let the steaks rest for 5-10 minutes and go get your aubergine (eggplant) prepared. Cut the mini aubergine in half and baste both sides with some quality dark sesame oil. The aubergine will soak it up in a matter of minutes but the taste is magic! To prepare your miso bbq sauce combine the following and whisk together until smooth:
- 1/3 cup of miso paste
- 1 tbsp cooking sake
- 1 tbs mirin (a sweet rice wine)
- 1 tbsp white sugar
- 1 tbsp mayonaise
Get your aubergines on the grill set at about 400F. Put them down on the cut side. Set your timer for about 3 minutes then flip them to roast the skin side. Once flipped, place a dollop of the miso bbq sauce on the cut side and grill for another 3 minutes. When ready, simply remove and serve!
As you can see, the steaks were incredibly large. 2 steaks fed four of us and I cut up the last one for a snack tomorrow. I also took the bones and any large chunks of fat and made a beautiful beef stock. Simply add the offcuts, a sliced carrot, an onion, some garlic, 2 bay leaves, 2 stalks of celery and bring it to a boil. Then, turn down the heat and simmer for another 2 hours. Absolute gold…and NOTHING goes to waste!
A great recipe, a great meal and something I’d happily recommend your try!
Cheers, Roman & gang
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