Dry Aged T-Bone

Set up an indirect grilling zone in the smoker or grill with a lid and preheat to 100-120 °C. To do this, prepare a large pile of glowing charcoal.
When making a dry-aged steak, remove the dark and dry areas. With this cooking method, it is advantageous to trim away as much of the fat as possible. Season the steak with the salt flakes and then bring it to a core temperature of around 46-48 °C in the smoker or in the indirect grill zone while standing on the edge of the bone (for a medium-cooked steak). Important: The meat is not grilled quickly beforehand! Since it is standing upright on the bone, the surface of the meat dries evenly and the crust forms even faster.

The charcoal should be lit early, ideally when the meat goes into the smoker. As soon as the steak has reached the desired core temperature, place it directly on the glowing coals - but first blow on them briefly to remove any loose ash. The grilling process works best when the steak only has contact with the coals at a few points or is held close to the embers using strong tongs. If it starts to burn, you should find a new place in or above the coals. The aim is an even brown crust and the process should not take longer than a minute per side. Allow it to rest briefly before cutting.

For the steak shots, shake all ingredients except the marinated tomatoes and the dry red wine vigorously in a shaker with plenty of ice. Finely strain, pour into shot glasses (2 oz), add 1 pickled cocktail tomato to each and top up with the red wine. Decorate the glasses with the lovage leaves. Makes 4-5 shots.

It is best to enjoy the steak shot beforehand, then serve the steak sliced ​​as finger food.

FIRE&FOOD Bookazine N° "Best Steak"