T-bone steak dry-aged

Like all other steaks, you should let the T-bone steak come to room temperature. To do this, take the steak out of the fridge about 3 hours before cooking. As soon as you start cooking, you should preheat the oven to about 120°C or set the grill to a similar temperature using indirect heat. To check the core temperature of your T-bone steak, you can insert a core temperature gauge into the thickest part of the meat. When the core temperature reaches 53°C, take the steak out of the oven or grill. Immediately afterwards, turn the grill up to maximum heat. The ideal solution would of course be to use a top heat grill or a sizzle zone (if available). But heating a pan and clarified butter in it as much as possible is also a good option. Sear the T-bone steak on both sides at extreme heat so that the outside shows dark roasting marks. Once the steak is seared on all sides, we need to give it a short rest period of about 5 minutes. To do this, remove the meat from the heat and leave it at room temperature. Once the resting period is over, you can start removing the meat and then carving it. Finally, all you need to do is add a little salt to the steak to make sure it tastes perfect.

By the way, we are famous for our dry aging .