If you’ve never had a sizzling T-bone steak covered with a dollop of savory, flavorful butter, you’ve been missing out.
At first glance, putting butter on a steak seems like overkill. After all, butter is for rolls and for baking, right?
There are so many way to enhance the flavor of your steak with a few simple compound butters. Compound butter is easy to make and imparts flavor and juiceness to any steak or cut of meat. Basically you just mix ingredients into your softened butter. I like to use salted butter, but that’s your choice. You can mix almost anything into your compound butter. I’ve provided one simple recipe, but I like to use this as my base recipe and jazz it up with blue cheese or hot sauce or chopped jalapenos.
T-bone steaks, on sale this week at Brookshire’s, are already juicy and flavorful, thanks to the particular cut and to the bone. With a T-bone, it’s almost like getting two for the price of one as the T-bone has both the strip steak and the tenderloin, separated by the bone. As meat closer to the bone tends to be juicer, this steak is already rich and full of flavor. The compound butter will, as Emeril says, “kick it up a notch.”
Grilled T-Bone Steaks with Compound Butter
1 large T-bone steak
1/2 cup butter, softened
2 cloves garlic, minced
1 tsp fresh rosemary, diced
1 tsp dill
1 tsp lemon juice
Combine butter, garlic, rosemary, dill and lemon juice. Mix well. Cover and refrigerate until firm.
Prepare a grill over high heat. Sear your steak on both sides, about 1 minute per side.
Reduce heat to medium. Continue to grill until steak reaches desired doneness.
Remove steak from the grill, let it rest at least five minutes befores slicing.
Place a tablespoon of butter on top of the steak right before serving. It will melt and add delicious flavor.
Nutritional Information: Calories: 1,006; Calories from Fat: 554; Total Fat: 62 g; Carbohydrates: 64g; Fiber: 3 g; Sugars: 3 g; Protein: 49 g
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