Tyrolean steak by Norbert Niederkofler

4 persons | Beef | Meat | Main dish

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.

• 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).

• 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.

• Slice the steak and serve coated with the herb mixture and pinch of salt.

• Enjoy your meal!

Photo: Alex Moling

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