First rub the meat with oil and let it sit for one to 120 minutes. Then sprinkle it all around with freshly ground pepper. Sear it on the grill for about 4 to 7 minutes on both sides and only then sprinkle with salt.
While the meat is grilling on the grate, toast the smoked bacon in a frying pan. Remove the rendered bacon from the roasting pan and keep it warm. Peel and finely dice the onion and garlic clove.
Melt a tablespoon of butter in a frying pan and add the finely chopped cubes. Sauté until translucent. Cut the bell pepper and remove the seeds. Cut the washed pepper into thin strips and add them to the frying pan.
Drain the peach half and cut it into thin strips as well. Also add to the frying pan. everything together must now simmer well on low heat. Then place the T-bone steak in the middle of the frying pan – put the contents of the pan aside a little beforehand – and top with the warm slices of bacon.
Bring the steak to the table in the roasting pan.
Cut the piece of meat from the loin, leaving the fat and bone on. Since the bone sits like a ‘T’ in the meat, Americans call it ‘T-bone steak’.
Order this steak about 14 days in advance from your butcher so they are well hung.
Our tip: Use a deliciously spicy