Rind - December 13, 2019

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

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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.

➌ Now set up a direct grill zone on the grill and heat it to approx. 240 °C.

➍ For the crust, mix the ingredients well and set aside. Grill the T-bone steak for 3 minutes on each side. Once the first side is ready and it is turned over, season with wild garlic salt and spread the parmesan pesto on the steak. Add an extra portion of parmesan on top and bake in the grill with the lid closed. As soon as the T-bone steak has reached a core temperature of 55 °C and a nice crust has formed, remove the steak from the grill and let it rest covered for another 10 minutes. Serve with the fig, blueberry and tomato jam.

BBQ tip: Jenny works here using the "reverse sear" method. This starts with a low temperature and finishes with a high temperature. The meat can relax between these steps, so it stays juicier and absorbs the smoke flavor well.

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