Grilled T-Bone Steak with Mushroom Stew

T-bone steak is a tasty piece of beef which should preferably be cut into really thick slices. If you fry it in a pan or grill it, it is a good idea to allow it to remain on the bone for quite a while initially, and then you can just finish it off by browning the sides. Ask your butcher for a well-hung piece of meat! Marination is a lengthy process and it is actually a myth that you can change the taste and consistency of meat by marinating it for a long time. However, some of the tastes created during marination remain in the cracks of the meat, thus helping to produce a lovely surface for cooking.

INGREDIENTS:

Number of servings

Servings: 4

Main

3.3 – 4 lbs. T-bone steak

Coarse salt

Pepper

Marinade

3 tbs. freshly chopped oregano

3 tbs. freshly chopped thyme

1 tbs. freshly chopped lemon balm

2 bay leaves

1 large red onion, finely chopped

3 tbs. neutral cooking oil

PREPARATION:

• Mix all the ingredients for the marinade in a large plastic food bag. Add the piece of meat and seal the bag. Allow the meat to absorb the flavors created by the marinade for a few minutes, turning and shaking the bag several times during marination.

• Remove the meat from the bag and sprinkle it with salt.

• Roast or grill the meat at a moderate temperature for 30-40 minutes, or slightly less if you have the lid on. Finish off by browning all the sides of the piece of meat.

• Allow the meat to breathe for at least 10 minutes before cutting it. Serving suggestion: serve with fried chanterelle mushrooms and creamy au gratin potatoes.