Dry ripe t-bone roast with red wine sauce

I was so lucky that I got hold of dry-ripened t-bone roast one day and I think it might be the best meat I have 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.