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Dry-Aged Steak Strips with Vegetable Pickles

Pickles are just like Dry-Aged beef just quite fashionable in upscale restaurants and also quite rightly. Stemming from an Asian influence, is not only very healthy but sweet by combining, salty, crunchy, hearty – just wonderful to combine with meat and fish.

Both together it is also a great combination, especially when the weather is a bit warmer, pickles do well and a good steak, naturally ripened in our Dry-Ager – simply delicious. For the steak we take a normal T-bone steak which is grilled and is then finely cut into strips. For the pickles we used a good quality mix of pickles from the delicatessen.

Serves 4 people | Difficulty: Easy

Ingredients:

  • 1 large T-Bone-Steak, Dry-Aged
  • Pepper
  • Fleur de Sel
  • 200 grams of your favourite side salad
  • 2 tbspn of extra virgin olive oil
  • Mixed pickles from the delicatessen

Method:

  1. Take the Dry Aged T-bone steak for about 30 minutes before grilling from the refrigerator, once room temperature, heat up the grill.
  2. Brush the steak with oil and place on the hot grill. We recommend to grill the steak to “medium”.
  3. Depending on the thickness, 3-4 minutes per side is sufficient.
  4. Free the T-bone steak now from bones, cut into slices, arrange on plates, seasoning with salt and pepper.
  5. Add mixed pickles and salad.
  6. Drizzle everything with some good olive oil and enjoy!

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