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.
Servings: 4 portions
Equipment
- 1 Skillet
- 1 Bowl for the Chimichurri
- 1 Sheet Pan to finish the steaks in the oven
Ingredients
- 4x1 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.