T-bone steak fried in the pan - that's how it works
August 22nd, 2021 | main dishes
You only need four things: the excellent quality steak, pepper, salt and a cooking thermometer. So far so good. Everything is there. But frankly, I’d never fried a T-bone steak myself before. So we got the advice of a chef friend from the cruise. Lo and behold: It’s very easy and the result is stunning!
It is of course important – if you treat yourself to such a high-priced piece of meat – to choose one of the best quality. A good dry-aged T-bone steak of around 600 to 700 grams costs just under 50 euros, is sufficient for two people – and worth every euro.
It is also important and useful to use a cooking thermometer. At a core temperature of 54° C, the meat is perfectly pink and cooked to the point.
A large, colorful salad and a glass of Valpolicella with it – a festive meal!
And this is how it works:
T-bone steak fried in the pan
(Serves 2 – Caution: Preheat the oven to 90° C top/bottom heat)
Leave me a message
Pasta makes you happy
Spaghetti Bolognese – that’s where it starts. Only in Germany this spicy tomato-vegetable sauce with minced meat is called like this. The Italian calls it “Ragú” and there are thousands and a recipe variant. In search of meatless recipes, we simply replaced the minced meat with lentils. And lo and behold? No Bolognese, no Ragú – but delicious!read more
Finally it’s pre-Christmas season again: Vanilla Crescents
A German classic among the Christmas cookies. Vanilla crescents is a must on every plate of Christmas goodies. The crescents taste even better with homemade vanilla sugar. And it’s easy!read more
Red fruit jelly as with grandma
In July, strawberries, currants, blueberries, blackberries and raspberries abound. The market tables are bending and one would like to buy all of them at once. The famous North German red fruit jelly called “Rote Grütze” always reminds me of childhood days. On hot summer days we enjoyed it with cold milk – and of course the fruits came from Grandma’s garden.read more