T-bone steak dry-aged

Like all other steaks, you should let your T-bone steak come to room temperature. To do this, take the steak out of the refrigerator about 3 hours before cooking. As soon as you start cooking, you should preheat the oven to approximately 120°C or set the grill to a similar temperature using indirect heat. To check the internal temperature of your T-bone steak, you can insert a core temperature probe into the thickest part of the meat. When the internal temperature reaches 53°C, remove the steak from the oven or grill. Immediately afterward, heat the grill to maximum heat. The ideal solution would, of course, be to use a top-heat grill or a sizzle zone (if available). However, heating a pan and clarified butter in it as hot as possible is also a good option. Sear the T-bone steak on both sides at extreme heat until the outside shows dark brown marks. Once the steak is seared on all sides, we need to give it a short resting period of about 5 minutes. To do this, remove the meat from the heat and let it rest at room temperature. Once the resting period is complete, you can begin removing the meat and then carving it. Finally, all you need to do is add a little salt to the steak for the perfect flavor.

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