Hartlanden BBQ

Because yesterday we’d like to see the “fränkischen Jedermann“ Biggi came to us at 7 p.m. for dinner.  zu uns zum Essen. Actually the admittance was at 8 p.m. and therefore we had fastfood ;)

I made a porterhouse and a T-bone and grilled green asparagus as side. The steaks were grilled indirectly to a core temperature of approx. 50 °C and afterwards for a couple of finished over direct heat. Meanwhile the asparagus were grilled the steaks rest in a pan with hot olive oil flavoured with garlic, rosemary and thyme and were seasoned with Fleur de Sel and pepper.

The green aparagus was seasoned with salt and pepper and then wetted with olive oil. Afterwards the bones were cut of the steaks, sliced and served. A perfect fastfood …

Tweet