Reverse-Seared T-Bone Dry-Aged Alberta Beef Steak with Chimichurri

Indulge in the deep, rich flavors of this North American BBQ-style delight featuring a 75-day dry-aged T-bone steak from Alberta. Carefully cooked using the reverse sear method on a Big Green Egg grill, this culinary masterpiece is enhanced with a spicy Al Frugoni Chimichurri, offering a perfect blend of spice and herbaceous notes.

Ingredients

🥩 One large T-bone dry-aged Alberta beef steak, approximately 2 inches thick, pre-brined with Black Truffle Sea Salt for 3 days
🧂 Black Truffle Sea Salt, brand unspecified, fine grind
🌿 Al Frugoni Chimichurri Spicy, prepared with olive oil and red wine vinegar
🫒 Olive oil, for chimichurri
🍷 Red wine vinegar, for chimichurri
🌳 Big Green Egg Hickory Smoking Chunks

Instructions

1- Prepare the Steak:

• Brine the T-bone steak with black truffle sea salt on both sides.
• Let it sit in the refrigerator for 3 days.

2- Grill Setup:

• Arrange the Big Green Egg grill with the EGGspander system and Conveggtor.
• Establish one zone for indirect heat and another for direct heat.
• Add hickory wood chunks for that smoky flavor.

3- Initial Indirect Cooking:

• Place the prepped steak on the indirect heat side.
• Close the grill lid and monitor the internal temperature with the digital thermometer.
• Cook until the steak reaches 105°F (40.5°C).

4- First Sear:

• Shift the steak to the direct heat zone.
• Sear to establish a crust, rotating 45-90 degrees for crosshatch marks.
• Flip and repeat on the other side.

5- Sear to Perfection:

• Continue until the steak's internal temperature hits 125°F (51.5°C) for medium-rare.

6- Rest the Steak:

• Remove it from the grill.
• Rest on the cutting board for 5 minutes.

7- Slice and Serve:

• Carve the meat off the bone with the Dalstrong knife.
• Slice into portions.
• Generously drizzle with the Al Frugoni Chimichurri.

Prep Time: 3 days (due to brining)
Cook Time: Approximately 20-30 minutes
Total Time (excluding brining): Approximately 35 minutes
Servings: Serves 2-4
Calories: Approximately 800 per serving
Proteins: 50g
Fats: 60g
Carbohydrates: Minimal
Equipment:

• 🍗 Big Green Egg Kamado Grill
• 🔥 Big Green Egg 5-piece EGGspander System with Conveggtor
• 🌡️ Big Green Egg Digital Thermometer
• 🔪 Dalstrong Knife
• 📏 Dalstrong Cutting Board
• ✂️ Dalstrong Tongs

Cooking Tips

• Opt for precise temperature control to achieve perfect doneness.
• Use semi-turn techniques for even grill marks.
• Letting the meat rest is crucial for a juicy outcome.
• A sharp knife will ensure clean cuts, maintaining the steak's integrity.

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North American BBQ Dry-Aged T-Bone Steak

Posted by Waivio guest: @waivio_hivecooking