T-bone steak with pesto parmesan
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, wood chips
Ingredients
• 1 T-bone steak, approx. 2 kg
and approx. 4.5 cm thick,
dry aged
• approx. 2 tablespoons wild garlic salt
• Wood chips made from vine wood
or the type “wine”
For the crust:
• 3 tbsp pesto
• 4 tbsp breadcrumbs
• 150 g Parmesan cheese,
freshly grated
For the fig, blueberry and tomato jam:
• 300 g cherry tomatoes, halved
• 4 figs, quartered
• 150 g blueberries
• 3 tsp balsamic vinegar
• 2 tbsp BBQ sauce, e.g. Blues
Hog original or Stockyards
Southern Blues
• 1 pinch of salt
preparation
➊ For the jam, put all ingredients in a cast iron pan and simmer slowly over low heat for about 15 minutes. The fruit and tomatoes should be soft but not completely cooked.
➋ Prepare a grill with a lid for indirect grilling, fill it with vine or wine wood chips and set it to 120 °C. Place the steak in the smoke and cook until the core temperature reaches 40 °C. When the core temperature is reached, remove from the grill and let it rest in aluminum foil for 10 minutes.
Recipe by Jenny Eriksson Fröhlich
"I can't imagine life without BBQ anymore," explains BBQ pro Jenny in an interview with FIRE&FOOD. "My mission is to show people what culinary delicacies you can prepare on the grill and in the smoker. It's time for women to finally have more confidence on the grill!"
Recipe first published in FIRE&FOOD Magazine 04/2015