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Tyrolean steak by Norbert Niederkoffer

4 persons | Beef | Meat | Main dish


Chop the juniper and pine needles, add the pine oil and brush the T-bone steak with this herb mixture. 

Light a medium amount of charcoal and heat your YAKINIKU® to 150 °C. Then place the grill grid on the Kamado. Use your woodchipper to add some cherry and/or larch wood into your Kamado. Place the steak on the grill and cook for 2 ½ minutes on each side. Brush the steak with the herb mixture while cooking. The ideal temperature for your steak is 47-48℃ (middle point).

Take the steak off the grill and let it rest for about 10 minutes next to the grill, turning it a few times. Before cutting, put it on the grill again and smoke it with a few pieces of larch wood. 

Cut the steak into slices and serve covered with the herb mixture and a pinch of salt. 

Alex Moling

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  • 10 gr fresh juniper
  • 10 gr fresh pine needles
  • 2 tbsp pine oil
  • 1 Florentine T-bone steak
  • 1 sprig of lemon verbena
  • 1 sprig of lemon balm
  • 1 sprig of laris
  • salt to taste
  • cherry smokewood
  • larch bark


  • woodchipper
  • grill grid
  • baking brush
  • wooden cutting board

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