Having a unique culinary experience requires two basic things: having a Good product and good tools to cook it. In the search for authentic flavours, flavours of yesteryear, the grilled T-bone steak is one of the classics that never fails.
With quality meat and a Wood-fired oven that gives it that unique touch that only this tool knows how to give, you can be sure that you will surprise and delight all your diners.
Advantages of cooking T-bone steaks in wood-fired ovens
There are many ways to cook steaks, but with the Wood-fired oven, this meat acquires special characteristics such as these:
Smoky flavour
When it comes to meat cooking in a wood-fired oven, It acquires a different texture and also a natural, pronounced flavour. A flavour impossible to replicate in other types of ovens.
The own wood when starting a fire, the wood lends the meat different and unique aromas and flavours. Hence the importance of knowing what type of wood is used, in addition to the specific characteristics of the oven.
Uniform temperature
Wood-fired ovens offer a uniform temperature and a constant that guarantees precise cooking. That “slow cooking” cuisine. That natural cooking which is essential for obtaining Perfectly cooked, juicy and tender meats On every occasion. A true gift for the most discerning palate.
Texture and Cut
Wood-fired oven cooking quickly seals meat. What does this mean? That it manages to retain its natural juices and guarantees a perfect texture and cut. Crispy on the outside and tender as butter on the inside.
Recipe: Wood-fired grilled ribeye steak
We are going to show you one of the most valued and loved recipes by chefs and diners with a good appetite. To make this recipe Wood-fired grilled T-bone steak, you're going to need:
Ingredients
- 2 beef steaks (approximately 500g each) (Depending on diners)
- Coarse salt
- Black pepper with grinder
- Rosemary sprigs (fresher is better if possible)
- Extra virgin olive oil
Cooking instructions:
- Turn on the wood-fired oven and make sure the temperature reaches at least 300 °C for a perfect direct grill.
- While the oven heats up, Season the steaks generously with coarse salt and freshly ground black pepper on both sides.
- Just before placing the Griddled steaks, Rub the fresh rosemary sprigs all over the meat. This will depend on individual taste.
- Paint the hot grill with olive oil to prevent the steaks from sticking and burning.
- Place the steaks on the hot grill and Cook for approximately 2-3 minutes for every side for a medium term. Adjust the cooking time to your preference. More or less done.
- Take the T-bone steaks out of the wood-fired oven and leave them to rest for a few minutes before cutting. This allows the juices to redistribute, making the meat more succulent.
Sides to accompany your wood-fired oven grilled steak
Rocket and Parmesan salad
A rocket salad with Parmesan shavings, toasted walnuts and a balsamic dressing it will be able to balance the flavour of the meat and give it a different touch.
Sautéed mushrooms
Slice the mushrooms and sauté them with garlic and a little parsley.
Chimichurri sauce
A real classic! Based on fresh herbs, garlic, oil and vinegar, It's an ideal accompaniment for grilled meats. A fresh flavour that, while not to everyone's taste, usually doesn't miss the mark.
Mashed potato
Mashed potatoes are a side dish that complements grilled meats well. You can also give it a twist with butter for more juiciness.
Steamed broccoli
A healthier option that adds that perfect touch of fibre and antioxidants to your steak. Steamed broccoli with a drizzle of olive oil and a pinch of salt is a wise choice.
una delicia para los sentidos. Culinary experience which is sure to impress both the chef and their diners.
If you own a restaurant or, yes, you're simply passionate about traditional cooking, buying a wood-fired oven like the ones we have Jumaco Maestro Ovens, you will be able to offer the warmth that is increasingly sought-after.
Contact us with no obligation, and we'll advise you on choosing the type of oven that best suits you or your project.
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