Dry Aged T-bone

Available from the PRIME Butcher counter at Arkadia Foodstore Gozo

A dry-aged T-bone steak is a prime cut of beef, renowned for its rich flavour and tender texture. The dry-ageing process involves storing the meat in a controlled, refrigerated environment for several weeks. This allows natural enzymes to break down the muscle fibres, enhancing tenderness, while the meat loses moisture, concentrating its flavours. The T-bone steak, featuring both the tenderloin and the strip, benefits immensely from this process. The result is a steak with a deep, robust flavour and a buttery texture that melts in the mouth, making it a favourite among steak enthusiasts and a highlight in fine dining.

Recipe: Dry-Aged T-Bone Steak with Red Wine Reduction

Ingredients:

For the Steak:

• 1 dry-aged T-bone steak
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil

For the Red Wine Reduction:

• 1 cup dry red wine
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup beef stock
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and freshly ground black pepper to taste

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Remove the T-bone steak from refrigeration and allow it to reach ambient temperature for 30-45 minutes. This ensures even cooking.

2. Utilize paper towels to absorb excess moisture from the steak and generously season both surfaces with salt and freshly ground black pepper.

3. Preheat a cast-iron skillet over high heat until it attains a high temperature, approximately 5 minutes.

4. Drizzle the olive oil onto the preheated skillet and add the steak, searing for 2-3 minutes per side, until a robust crust forms.

5. Reduce the heat to medium and continue cooking the steak, flipping occasionally, until the desired level of doneness is achieved.

6. Transfer the steak to a cutting board, tent with aluminium foil, and allow it to rest for 5-10 minutes.

7. In the same skillet, add the chopped shallots and minced garlic, sautéing over medium heat until translucent and aromatic, approximately 2 minutes.

8. Incorporate the red wine, thyme sprig, and bay leaf, allowing the mixture to simmer until it reduces by half.

9. Add the beef stock and continue to simmer until the sauce reaches a desired consistency. For a thicker sauce, a teaspoon of corn starch mixed with water can be added at this stage.

10. Strain the sauce to remove the thyme sprig and bay leaf. Season with salt and freshly ground black pepper to taste. Finish with the unsalted butter, stirring until it melts and integrates smoothly.

11. Slice the steak against the grain and arrange it on a serving platter. Drizzle the red wine reduction over the steak to serve.

Preparation Methods

Dry-aged T-bone steaks can be prepared using various methods, each enhancing their rich flavour and tenderness. Grilling over high heat imparts a smoky, charred taste, perfect for outdoor cooking. Pan-searing in a cast-iron skillet develops a flavourful crust, often finished in the oven for even cooking. Sous-vide offers precise temperature control, ensuring consistent doneness, followed by a quick sear for texture. Broiling in the oven is another option, providing high heat from above for a crisp exterior. Each method benefits from resting the steak post-cooking to retain juices and maximise flavour, delivering a delectable dining experience.

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