T-Bone with compound and grilled new potatoes

T-Bone steak with herbed compound butter

T-Bone with compound and grilled new potatoes
T-Bone with compound butter and grilled new potatoes

It’s Summer in New Zealand, and that means BBQ. This year we replaced our 14-year-old 3 burner flat plate BBQ, with a 4 burner hooded BBQ with a side burner. I don’t know why I need a side burner, it’s a bloke thing. I don’t need an ice dispenser in my fridge, I don’t put ice in beer, so I have no need for one, do I want one, hell yeah, anyway back to the meal at hand T-Bone steak.

T-Bones steaks on the BBQ
T-Bones steaks on the BBQ

T-Bone steak is one of my favorite cuts of meat. It’s on the bone (obviously), usually has a good amount of fat content in the meat, can be eaten with your hands if required, and contains a tenderloin and strip steak in one handy slice. It’s also not a cut that you can make all fancy looking on a serving plate, nor can you elegantly eat it, try slice your way through it without shifting the meat around a bit to get into the best bits near the bone. For those reasons you’re unlikely to see this on the menu at some of your fancier restaurants, which is a pity because it’s very very good.

While I love BBQ’s and the flavour they impart on the meat, you can’t make a sauce or gravy that has the pan juices in it, because if you’re doing it right there is no pan. You can make a separate sauce, use  a marinade or dry rub, or try a compound butter. All are good options, however I want these Steaks to retain as much of their original flavour as possible, so I’m opting for the compound butter, it will enhance the meat, without dominating. This clever Woman http://www.sheknows.com/food-and-recipes/articles/1022491/5-compound-butter-recipes has 5 different recipes for compound butter, if you’re entertaining, make a range and let your guests choose their own.

The herbs I’ve chosen are the ones growing on my balcony at the moment, Rosemary, Thyme, and Oregano, added to about 50 grams of butter. The butter needs to be at room temperature , and the Herbs chopped finely. To achieve this you will absolutely need one of those Mezzaluna’s that Nigella Lawson uses (see the photo below). You could probably get the same results with a sharp knife, but I wouldn’t know.

 

Fresh Herbs
Fresh Herbs
The Mezzaluna made short work of those herbs
The Mezzaluna made short work of those herbs

Ingredients

2 T-Bone steaks, about 300 grams each
Olive oil
salt and Pepper

 

Compound butter
Compound butter

Compound Butter

1 teaspoon chopped fresh Rosemary
1/2 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Oregano
50 grams of unsalted butter at room temperature

Method

Combine all compound butter ingredients in a bowl and mix well. Place the butter in grease-proof paper and return to the refrigerator for 2 hours until set.
Cook the Steaks as described above, top the steak with the butter, tent will foil and serve after 5 – 7 minutes.

Serve with salad, and potatoes. These new potatoes were simply boiled until tender and finished on the BBQ.

T-Bone with compound and grilled new potatoes
T-Bone with compound butter and grilled new potatoes

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