North American BBQ Dry-Aged T-Bone Steak

Rating

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Calories: Approx. 800 per serving

Macros: Proteins: 50g, Fats: 60g, Carbohydrates: Minimal

Cooking time: Approximately 35 minutes (excluding brining)

Recipe ingredients:

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Categories: steaks, barbecues, grilling, meat dishes, gourmet, outdoor cooking

About

Indulge in the deep, rich flavors of a North American BBQ-style delight featuring a 75-day dry-aged T-bone steak from Alberta, cooked using the reverse sear method on a Big Green Egg grill and enhanced with a spicy Al Frugoni Chimichurri.

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

waivio_hivecooking170.99yesterday3 min read

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: