I was lucky enough to get hold of dry-aged t-bone steak one day and I think it might be the best meat I've ever eaten. We chose to put it on the grill and serve with red wine sauce.
Sauce:
1/2 finely chopped onion
a little butter for frying
2 cloves finely chopped garlic
4 dl red wine
2 tablespoons good and sweet balsamic vinegar
2 bay leaves
1 sprig of rosemary
4 dl good lamb power
100 g butter
1 ss maisenna
Salt and pepper
Shine the onion in a little butter. Add garlic, balsamic vinegar and red wine and let it boil to 1/4 of the amount of liquid. It takes approx. 30 min. Add kraft, laurel and rosemary and cook for another 20 minutes. Strain the mixture and add the cornstarch. Bring to a rapid boil and add the butter. When the butter has been added, the sauce should not boil any more, just stir in until the butter has melted.
The meat:
Rub the t-bone steak with olive oil, salt and pepper and place the meat on the grill. Grill for approx. 5 minutes on each side until you have a nice grilled crust on the meat. Transfer the meat to indirect heat and grill for approx. 10 minutes until it has a core temperature of 56 degrees. Let it rest for a few minutes, before cutting into it.
