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Ingredients:
T-bone steak
wild asparagus
sea salt
freshly ground pepper
olive oil with lemon
1 egg
T-bone steak
wild asparagus
sea salt
freshly ground pepper
olive oil with lemon
1 egg
Method for T-bone steak:
Method for asparagus:
Method for poached egg:
- ½ an hour before cooking, take the meat from the fridge and let it thaw to room temperature. Avoid cooking the steak cold, because it will contract and be tough to chew.
- Rinse the meat and pat it down with a paper towel till dry.
- Heat the cast iron pan and rub it with raw potato or add some fat. The potato starch will make a filter on the pan, so the meat doesn’t stick to much to the pan.
- Place the meat into a very hot pan. At this point, the meat will stick to the pan. Don’t touch it or move it for 3 minutes. Season it on top.
- When the outer layer is roasted it will come of the pan by itself. At this point, turn over the steak and repeat as before.
- While roasting, don’t poke or stab the steak with a fork so you don’t lose the juices. Turn it over with tongs or a spatula.
- If you want it well done, lover the heat after 3 minutes, turn over the steak and extend the roasting time for each side as desired.
- After roasting, let the steak sit on a plate for at least 5 minutes (10 minutes for a thicker one) for the juices and flavours to mix and settle.
Method for asparagus:
- While the steak is resting, sauté the asparagus in fat left over from the roast.
Method for poached egg:
- Bring water to a boil, add salt and a spoon of vinegar.
- Lower the heat so the water lightly simmers. It shouldn’t be boiling too hard.
- Break the egg in a ladle, then gently drop it in a simmering water.
- Poach the egg around 3 minutes. The egg yolk will be nicely thick, but still soft.
- Scoop up the poached egg with a slotted spoon and place it on a paper towel. Gently dab it on top.
- Place the egg on the asparagus, season with salt and pepper and dip over with some olive oil with lemon.
What is a T-bone steak?
T-bone steak is a prime cut of beef that gets its name from the T shaped bone that divides it. It’s cut from a vertebral cross-section of the strip loin and the tenderloin, two of the most succulent sections of the meat on a cow.
The best quality T-bone steak:
Also very important:
Roast it quick, in a very hot cast iron pan and then let it rest for at least 5 minutes.
T-bone steak is a prime cut of beef that gets its name from the T shaped bone that divides it. It’s cut from a vertebral cross-section of the strip loin and the tenderloin, two of the most succulent sections of the meat on a cow.
The best quality T-bone steak:
- is from a young beef up to 2 years old,
- is firm, bright red,
- has evenly distributed thin white lines of fat throughout the surface (marbling) and
- is at least 2-3 cm thick.
Also very important:
Roast it quick, in a very hot cast iron pan and then let it rest for at least 5 minutes.
