Name: Grilled T-bone steak with balsamic glaze
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 4 aged beef t-bone steaks; 3 tablespoon olive oil; 4 sprigs rosemary; salt and freshly ground black pepper; 4 clove garlic, peeled and thinly sliced; 2 tablespoon extra-virgin olive; 1/2 cup beef stock; 2 tablespoon balsamic vinegar

Ingredients

4 aged beef t-bone steaks

3 tablespoon olive oil

4 sprigs rosemary

salt and freshly ground black pepper

4 clove garlic, peeled and thinly sliced

2 tablespoon extra-virgin olive

1/2 cup beef stock

2 tablespoon balsamic vinegar

Method

1.Marinate the steaks in the olive oil, rosemary and plenty of black pepper for 30 minutes at room temperature (or longer in the fridge – but bring the steaks back to room temperature 30 minutes before cooking).

2.Put the sliced garlic and extra virgin olive oil in a small pan and cook very gently until tender and only just starting to colour; this should take about 10 minutes – keep the heat very low. Add the stock, increase the heat a little, bubble it up and reduce it by half. Turn off the heat.

3.Cook the steaks to medium-rare on a preheated barbecue hot plate or in a ridged grill pan over a very high heat as described left; do not overcook them. Dish steaks onto a heated platter and generously season both sides with salt. Leave them to settle for 5 minutes.

4.Slice the steaks into two large chunks either side of the bone, then into thick strips, before nestling them close to the bone on a large serving platter. Pour any pooled juices into the pan with the garlic and stock.

5.Reheat the juices, adding any juices from the meat. Bubble up again and add the balsamic vinegar. Spoon over the steaks and serve.

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Ingredients

Method

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