Dry Aged Beef Strips from tasty, perfectly matured meat are best enjoyed without many side dishes. Now in the autumn, however, the pumpkin harvest is back into the home and is prepared as naturally as the Dry-Aged Beef. This is also quite easy and in the oven the result is perfect.
This recipe is simply seasoned with some rosemary and sea salt. The flavor profile is elevated by the pumpkin as it unfolds in just half an hour of cooking. The steak can be grilled or alternatively be fried in the pan. Sous Vide is also a wonderful way to prepare these dry-aged beef strips.
This recipe serves 4 people. Difficulty: Intermediate
What do you need?
- You would need 1 large portion of Dry-Aged Porterhouse Steak
- A small pumpkin
- 1 teaspoon salt
- 5 to 6 tablespoons of olive oil
- Half a bunch of basil
- 2 Sprigs of Rosemary
Cooking Method:
- Take out the Dry Aged Porterhouse Steak from the fridge and bring the steak to room temperature.
- Cut the pumpkin in half and remove the seeds. Prepare 2 to 3 cm thick pumpkin spares. Line a tray with baking paper. Place the pumpkin slices on the sheet, and sprinkle with a little olive oil and salt.
- Oven roast for about half an hour at 200°C.
- For the sauce dip, chop the basil finely, mix with olive oil, and a little salt.
- Heat up the grill, brush the steak with oil and place the steak on the grill. De-bone the porterhouse steak and cut it into slices.
- Serve with the basil dip and the pumpkin.
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