Tyrolean steak by Norbert Niederkofler
4 persons | Beef | Meat | Main dish
Prep time
15 min
15 min
Cook time
20 min
20 min
Total time
35 min
35 min
Prep time
- Light a medium amount of charcoal and heat your YAKINIKU® up to 150 °C. When the Kamado is up to temperature, you can place the pro set with the grid at the highest level.
Preparation
-
Finely chop the juniper and pine needles, add the pine oil here and brush the T-bone steak with this spice mixture.
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Use your woodchipper to add some cherry wood in your Kamado. Place the steak on the grill and cook for 2 ½ minutes on each side. While frying, continuously brush the steak with the spice mixture. The ideal temperature of your steak is 47-48 ℃ (measuring point in the middle).
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Remove the steak from the grill and let it rest next to the grill for about 10 minutes, turning it over a few times. Before cutting, put it on the grill again and smoke it with a few pieces of larch wood.
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Slice the steak and serve coated with the herb mixture and pinch of salt.
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Enjoy your meal!
Photo: Alex Moling
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Ingredients
- 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
Requirements
- woodchipper
- grill grid
- baking brush
- wooden cutting board
