Name: T-Bone Steaks with Shallot Butter
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 serving(s)
Ingredients: ½ cup (115 g) salted butter, softened; 1 tbsp finely chopped shallot; 1 tsp chopped fresh tarragon; ¼ tsp ground pepper; 2 tsp salt; 2 tsp ground pepper; ½ tsp celery salt; 4 T-bone steaks, about ½ to ¾ inch (1.5 to 2 cm) thick, at room temperature for 30 minutes

Ingredients

Shallot Butter

½ cup (115 g) salted butter, softened
1 tbsp finely chopped shallot
1 tsp chopped fresh tarragon
¼ tsp ground pepper

T-Bone Steaks

2 tsp salt
2 tsp ground pepper
½ tsp celery salt
4 T-bone steaks, about ½ to ¾ inch (1.5 to 2 cm) thick, at room temperature for 30 minutes

Preparation

Shallot Butter

In a bowl, combine all the ingredients.
On a sheet of plastic wrap, place the shallot butter and roll into a 1 ½-inch (4 cm) long cylinder. Twist both ends of the plastic wrap to seal and refrigerate for 2 hours, or until firm to the touch.

T-Bone Steaks

Preheat the grill, setting the burner to high. Oil the grate.
In a small bowl, combine the salt, pepper and celery salt.
On a work surface, rub the spice mixture on both sides of the steaks. Grill for 2 to 3 minutes on each side for rare, or until the desired doneness. Let rest for 5 minutes.
Cut the butter into slices. Place one slice on each steak. Delicious with Pancetta Double-Baked Potatoes (see recipe).

Note from Ricardo

You’ve got some leftover shallot butter? Freeze it or enjoy it on seafood, pasta or on toasted bread.

T-Bone Steaks with Shallot Butter

Categories

Ingredients

Shallot Butter

T-Bone Steaks

Preparation

Shallot Butter

T-Bone Steaks

Note from Ricardo

Personal Note