Method:
- Prepare the T-Bone:
Take the 1kg Wagyu Beef T-Bone out of the fridge about 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels, then season generously with sea salt flakes and cracked black pepper on both sides.
- Make the Chimichurri:
In a small bowl, combine the chopped parsley, coriander, minced garlic, red wine vinegar, olive oil, lemon juice, and chopped chilli (if using). Season with salt and pepper to taste, and mix well. Set aside to let the flavours develop.
- Heat the Pan:
Heat a large heavy-based frying pan or cast-iron skillet over high heat. Once hot, add the olive oil and let it heat until shimmering.
- Sear the T-Bone:
Place the T-Bone in the pan and sear for about 6 minutes on the first side until a deep golden-brown crust forms. Flip the steak and add the butter, crushed garlic, and thyme sprigs to the pan.
- Baste the Steak:
Tilt the pan slightly and use a spoon to baste the T-Bone with the melted butter and garlic-thyme infusion. Continue cooking for another 6-7 minutes for medium-rare, or until the internal temperature reaches 52°C. Adjust the cooking time if you prefer a different level of doneness.
- Rest the T-Bone:
Remove the steak from the pan and let it rest on a cutting board, loosely covered with foil, for 10-15 minutes. Resting allows the juices to redistribute, making the steak tender and juicy.
- Slice and Serve:
After resting, slice the T-Bone against the grain into thick pieces. Drizzle with the herb chimichurri and serve with a fresh salad or your favourite sides.
Tips:
- For an added touch of luxury, consider drizzling some truffle oil over the steak or into the chimichurri.
- Adjust the seasoning and cooking time to match your desired level of doneness, especially given the larger size of the T-Bone.
This recipe pairs beautifully with a bold Shiraz or a light Pinot Noir. Enjoy your meal!
