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