Peppered T-bone Steaks with Garlic Sauce
- For the steaks
- 4 Porterhouse Steaks (5 cm thick)
- 1 garlic
- 1 tablespoon vegetable oil
- 1 teaspoon Black pepper
- vegetable oil (for brushing)
- In addition
- Potato chip (homemade)
For the steaks: score fatty edges of steaks at a distance of 3 cm (approximately 1 inch) from each other. Cut garlic in half. Rub steaks with garlic on each side.
Combine oil with coarsely ground pepper and rub steaks with the mixture. Let stand, covered, for about 1 hour.
For the sauce: peel and finely chop garlic, mix with sour cream and season with salt and pepper.
Sear steaks in a grill pan for 1-2 minutes per side on high heat. Reduce heat and cook steaks on medium heat for about 4-6 minutes per side. Wrap steaks in aluminum foil and cook in preheated oven at 80°C (approximately 175°F) for about 10-15 minutes.
Loosen meat from the bones and cut against the grain into thin slices.
Arrange meat on plates and serve with garlic sauce and potato chips.