It's steak night again and this time it's a 1kg T-bone. With the help of sous vide, it's actually relatively easy to cook it consistently throughout before finishing it off on a charcoal BBQ.
Difficulty: Medium
Time: 10 min prep, 2.5 hrs cooking
Serves: 4
Ingredients
Steak
- 1kg wagyu T-bone steak (MBS4)
- salt
- 3 thyme sprigs
- 4 tbsp butter
Baked Bone Marrows
- 4 cut bone marrows
- 2 tbsp Panko crumbs
- 2 tbsp cup parsley chopped
- salt
- pepper
Method
1. Sprinkle the steak well with salt before putting it into a ziplock bag. Cook it in a 56 degree sous vide bath for 2 hours. Once cooked, take it out of the bag and dry the surface thoroughly with kitchen towel (you can also leave it in the freezer for 15 minutes to help it dry).
2. Heat up your charcoal BBQ at least 40 minutes prior to cooking.
3. Preheat oven to 180 degrees. Put the bone marrows on a greased baking tray. Brush it with oil, then sprinkle with salt. Mix the parsley and Panko crumbs and spoon it to the top of the bone marrow to cover it and bake for 10-25 minutes. The bone marrows are cooked if you can stick a metal skewer through it with no resistance.
4. Once the charcoal is hot, put the steak on and cook it for approximately 30 seconds on each side including the edges. At the same time use a blow torch to scorch the exposed sides of the steak to help sear it.
5. Transfer it onto a hot cast iron pan with melted butter and thyme sprigs and baste it by spooning the butter mixture over the steak for about 15 seconds on each side.
6. Carve and serve with the bone marrow. Enjoy!
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