A juicy, well-seasoned steak is a must during barbecue season. With our recipe, you’ll be able to create a feast that will impress your guests!
Ingredients
For the steak
- 1 rump, saddle of pork or T-bone steak of Swiss beef approx. 800 g
- rosemary oil
- sea salt
For the cherry tomatoes
Servings: people
Units:
Instructions
- Remove the steak from the refrigerator about 2 hours before cooking. Rub with a little oil just before frying. For the cherry tomatoes on the vine, hold a piece of crumpled baking paper under running water so that some moisture remains on the paper.
- Wash the cherry tomatoes and place them on the baking paper. Season with salt, jungle pepper, thyme and vanillin sugar.
- Preheat the grill to 220-225 °C and sear the meat directly on the grill for about 3 minutes per side. Then cook at 100-120 °C indirect heat to the desired core temperature – for à point approx. 59 °C.
- For the cherry tomatoes, gather the corners of the baking paper to form a kind of bag. Place the bag on the indirect side of the grill and grill for about 10-15 minutes.
- Cover the meat and let it rest for about 2-3 minutes, salt it well, cut it open and serve it with the cherry tomatoes and your favourite barbecue garnishes.
Recipe Notes
Get all the ingredients you need at Farmy!
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