Dallas Steak on the Bone
2 servings
30 minutes
The 'Dallas' steak on the bone is a true embodiment of American grilling, combining simplicity in preparation with a rich, juicy flavor. This recipe has roots in Texas cowboy traditions, where meat has always been valued for its natural texture and aroma. The rich marbled meat infused with aromatic rosemary oil reveals itself on a hot grill, creating a crispy crust with a tender, melting center. The combination of black pepper, sea salt, and a hint of dried chili enhances the natural depth of the meat's flavor. This steak is perfect for festive dinners or cozy gatherings with loved ones, and its aroma can transport you to the heart of the American West.
1
Gently heat the olive oil and add chopped rosemary. Let it cool.
- Olive oil: 25 ml
- Rosemary: 1 piece
2
Brush the steak with prepared rosemary oil and season with black pepper. Place it on a well-heated grill and cook one side for 1 minute. Turn the steak 90 degrees, flip to the other side, and cook to desired doneness. Move to the oven or wood stove and cook to desired doneness.
- Beef steak: 600 g
- Olive oil: 25 ml
- Ground black pepper: to taste
3
Let the meat rest for 3-4 minutes. Sprinkle with coarse salt and black pepper on top.
- Coarse sea salt: to taste
- Ground black pepper: to taste