T-Bone Steak Recipes

T-bone steak with red wine-shallot butter
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(recipe by Lauren Morgan)

Tender T-bone steak served with sensational red wine-shallot butter.

Serves: 4
Prep time: 15 minutes
Heat: direct high heat 230* to 290*c (450* to 550*F)
Grilling time: 8 to 10 minutes

Butter
3 tablespoons hearty red wine
2 tablespoons very finely chopped shallot
125g (4 oz) unsalted butter, softened
1 tablespoon very finely chopped flat leaf parsley
1 tablespoon very finely chopped tarragon
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

4 t-bone steaks, each about 500g (1 lb) and 2.5 cm (1 inch) thick
2 tablespoons extra-virgin olive oil
2 teaspoons sea salt
½ teaspoon freshly ground black pepper

T-bone steak with red wine-shallot butter - Cooking Instructions

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Serves4

1.    Bring the wine and shallot to the boil in a small, heavy-based saucepan over a high heat. Boil for 3 to 5 minutes until the wine is reduced to a glaze and is absorbed mostly by the shallots. Transfer to a bowl and allow to cool completely.

2.    Add the butter, parsley, tarragon, salt and pepper to the shallot-wine reduction and mix to combine. Scoop the mixture out of the bowl on to a sheet of parchment or greaseproof paper. Loosely shape the mixture into a log about 2.5 cm (1 inch) in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate until about 1 hour before serving. (The butter can be made up to 1 week ahead.)

3.    Allow the T-bone steaks to stand at room temperature for 20 to 30 minutes before grilling. Prepare the barbecue for direct cooking over a high heat.

4.    Lightly brush the T-bone steaks with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible but turning once, until cooked to your desired doneness, 8 to 10 minutes for medium rare. (if flare-ups occur, move the steaks from the barbecue and allow to rest for 3 to 5 minutes . serve the steaks hot with the butter smeared over the top.

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T-bone steak with red wine-shallot butter
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