Baked T-bone steak slow cooked with boletus sauce, my recipe for success

Today we are going to prepare a slow-cooked baked steak with boletus sauce, a recipe to succeed with all lovers of good meat. If you buy a piece of approximately a kilo, preferably of matured beef or beef, the intense flavor of this piece will never be forgotten.

Although it is more common to cook this cut of meat on the grill or grill -or in summer using the barbecue-, one of the easiest ways to prepare this piece to be perfect is to use the oven, allowing the meat to cook slowly until it is at your point.


For 3 people
  • T-bone steak of approximately 1.2 kg 1
  • Dehydrated Boletus
  • Evaporated milk
  • Salt flakes

How to Make Slow Cooked T-Bone Steak and Boletus Sauce

Difficulty: easy
  • Total time 1 h 5 m
  • Elaboration 15 m
  • Cooking 50 m
  • Repose 10 m

As in all meat-based recipes and especially when they are good-sized pieces - thickness greater than four centimeters - the meat must be removed and left at room temperature at least two hours before cooking. Once the meat is tempered, we put the grill - suitable for the oven - to heat on the fire since we are going to brown the outside of the piece on the fire first.

As I have not yet found fresh boletus, I have used dehydrated boletus which are very good for making sauces and which are ready after rehydrating them in warm water for about 15 minutes. We take advantage of that time to heat the grill well and preheat the oven to 120º C with heat up and down. If your oven has a probe, you will ensure that the cooking time is exact and the meat is perfectly cooked. In the photo you can see that it is cooked homogeneously and remains rosy inside.

We cut a piece of the ribeye fat and put it on the grill, waiting for it to melt and release its "greasy", in which we are going to brown the steak. With the grill very hot, it will be enough to leave it a minute and a half on each side to mark it well and draw the grill stripes on its surface. Once browned, we put the probe to control its internal temperature and roast it in the oven at 120º, until the center of the steak is at 50º for those who want undercooked meat or 52-54º to make it to the point.

If someone prefers it later, it is preferable to finish it after cutting it to prevent the meat from drying out. If you don't have a probe, you can use a thermometer, testing from time to time to see how it goes. For reference, I will tell you that at 120º C, it can take approximately an hour or a little longer to have it perfect. If you fall short, you can always pass each portion and have it as a reference for the next time.

While the ribeye is being made, we sauté the boletus well drained, add a chorrete of cream or evaporated milk and crush it with the mixer. To adjust the texture we can reintegrate the sauce into the pan and reduce it to taste.

By roasting the meat slowly at low temperature, we achieve a very uniform cooking that does not dry out the product as much and a tender texture that is easily cut and chewed without any problem. Once done, we cut the steak perpendicular to the bone, which we also separate, and bring to the table, even on the very source where we have baked it.

What to accompany a slow cooked baked ribeye and boletus sauce

Baked T-bone steak slow cooked with boletus sauce is an infallible recipe to delight all lovers of good meat, who will find every bite tender and juicy. I recommend serving the boletus sauce separately so that each person can dose it to their liking. Optionally, you can serve this meat with grilled vegetables, to complete the pleasure.

Tags:  Fish Meats And Birds Desserts 

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