Indulge in seared Veal T-Bone with Chimichurri and Duck Eggs! With tender, Salt & Pepper seasoned Veal T-Bone Steaks, seared in Beef Fat, then finished in the oven to your ideal doneness. Rested, with a generous ladle of vibrant Green or Red Chimichurri to coat the Steaks, adding fresh, herbaceous notes. Topped with a sunny-side-up Duck Egg for that extra-rich, creamy yolk, and a final drizzle of Chimichurri to bring it all together, this recipe is a showstopper of flavors and textures.
Chimichurri
Chimichurri is best when made in advance and has had time to develop the flavors, so make this first. Use either Green or Red Chimichurri and adjust the heat as desired. With this made up and refrigerated, we can move unto the Veal T-Bone Steaks.
Veal T-Bone Steaks
Use 1 inch or slightly thicker Veal Steak. Salt & Pepper these well in advance and leave them out to rest before cooking. Optionally, Salt & Pepper them and refrigerate overnight. Take out 30 minutes or longer to rest at room temp before cooking the next day.
These are at about 1 inch — 1 1/2 inch T-Bone Steaks.
Duck Egg
Steak & Eggs with Duck Eggs will yield a richer & creamier yolk and more of it. I write a whole post, just on Duck Eggs, you can check out. But on steaks, these are just amazing!
You can make them after searing the steaks and cooling the pan down while the steaks rest. Then use the fat that was used for searing the steaks or clean the pan out and heat with fresh fat like butter to make Sunny-side-up Duck Eggs.
Searing Veal T-Bone Steaks
Heat a skillet up with Fat over medium to medium, high heat and wait until it starts to smoke. Then add in your room temperature steaks and sear for about 4 minutes per side. This should reach an internal temp of 115F — 120F for approximately 1 inch steaks or slightly thicker. Either sear longer until the desired internal temperature is reached or finish in a preheated oven at 350F — 400F for 3–8 minutes, for medium rare or until the desired doneness.
For more information on searing Veal T-Bone Steaks, visit our recipe for Seared Veal T-Bone Steak.
These were medium rare with searing for about 4–5 minutes per side and finishing in the oven.
Searing Fats
The best Searing Fats is Rendered Beef Fat. Whether that comes from trimming the fat off of the Steaks and rendering, melting Beef Suet or Tallow.
Resting Steaks
Resting Steaks is a very important step to ensure the juices are reabsorbed into the meat and ensures maximum juiciness. In the case with this recipe, we want the Chimichurri to also be absorbed into the meat as it rest, which is why we drizzle some on as soon as the steaks come off of the heat to rest.
While the Steaks drizzled with Chimichurri are resting, we make up the Sunny-side-up Duck Eggs to top the steaks and ladle more Chimichurri on top before serving.
Equipment
- 1 Skillet
- 1 Bowl for the Chimichurri
- 1 Sheet Pan to finish the steaks in the oven
Ingredients
- 4×1 inch Veal T-Bone Steaks
- 1/4 C Beef Fat
- 1 Portion Chimichurri - made in advance, red, or green
- 4 Duck Eggs
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Prepare the Chimichurri first to let the flavors blend and leave on the counter so that it is room temp. Combine the Salt & Pepper blend together to season the Steaks and leave out on the counter at least 30 minutes or longer to come to room temp before cooking. Preheat the oven to 350F-400F if you plan on finishing in the oven.
- Heat a heavy bottom skillet over medium to medium high heat until very hot. Add the Fat and wait a few seconds, just until it starts to smoke.
- Place the steaks in with space between them and leave for 3–5 minutes. Flip over and leave another 3–5 minutes. Check the internal temp and sear longer if needed, or finish the steaks in the oven.Rare – 120 F – 125 FMedium Rare 130 F – 135 FMedium – 140 F – 145 FMedium Well 150 F – 155 F.Well Done – 160 F and aboveIf it starts to smoke, remove the pan from the heat source to cool slightly, before placing it back on or lower your heat, especially if searing at med high to stay just below that smoking point. You want the fat hot, but not burnt, which will ruin the taste of the steaks and eggs.Once the Steaks have reached the desired internal temperature, remove and drizzle Chimichurri over top the steaks and let them rest.
- While the Steaks are resting, heat the skillet up with the fat used to sear the steaks over medium heat. Crack the duck eggs in, cover and shut the heat off and let cook 2–3 minutes or until the whites are set, and the yolk is still runny. Careful the pan is not too hot from searing the steaks, you want the pan cooled down some.
- Place the Sunny Side Up Duck Eggs on top of the Steaks and ladle more Chimichurri over top to serve.