Rind - February 3, 2026

T-bone steak with pesto parmesan

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approximately 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Smoker, wood chips

Ingredients

• 1 T-bone steak, approx. 2 kg
and approximately 4.5 cm thick,
dry matured
• approx. 2 tbsp wild garlic salt
• Wood chips made from grapevine wood
or the type “wine”

For the crust:
• 3 tbsp pesto
• 4 tbsp breadcrumbs
• 150 g Parmesan cheese,
freshly grated

For the fig, blueberry, and tomato jam:
• 300 g cherry tomatoes, halved
• 4 figs, quartered
• 150 g blueberries
• 3 tsp balsamic vinegar
• 2 tbsp BBQ sauce, e.g. Blues
Hog Original or Stockyards
Southern Blues
• 1 pinch of salt

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preparation

➊ For the jam, put all the ingredients in a cast iron pan and simmer gently for about 15 minutes; the fruit and tomatoes should be soft but not completely cooked.

Prepare a grill with a lid for indirect grilling, fill it with vine or wine wood chips, and set it to 120°C. Place the steak in the smoke and cook until it reaches an internal temperature of 40°C. Once this temperature is reached, remove it from the grill and let it rest, wrapped in aluminum foil, for 10 minutes.

➌ Now set up a direct grilling zone on the grill and heat it to approximately 240 °C.

➍ For the crust, thoroughly mix the ingredients and set aside. Grill the T-bone steak for 3 minutes on each side. Once the first side is cooked and the steak is turned over, season with wild garlic salt and spread the Parmesan pesto over the steak. Top with an extra portion of Parmesan cheese and broil with the lid closed. Once the T-bone steak reaches an internal temperature of 55°C (131°F) and a nice crust has formed, remove the steak from the grill and let it rest, covered, for another 10 minutes. Serve with the fig, blueberry, and tomato jam.

BBQ tip: Jenny uses the "reverse sear" method here. This involves starting with a low temperature and finishing with a high temperature. The meat can rest between these steps, which keeps it juicier and helps it absorb the smoky flavor well.

Recipe by Jenny Eriksson Fröhlich

“I can’t imagine a life without BBQ anymore,” BBQ pro Jenny explains in an interview with FIRE&FOOD. “My mission is to show people what culinary delights you can prepare on the grill and in the smoker. It’s about time women finally had more confidence at the grill!”

Recipe first published in FIRE&FOOD magazine 04/2015