Rouge's grilled t-bone with lemony maître d' butter
1
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Angus Fergusson
Ingredients
1/2 cup unsalted butter, at room temperature
1 small shallot, finely diced
1 garlic clove, minced
3 tbsp lemon juice
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1 tbsp chopped parsley
FOR GRILLED T-BONES:
4 400-g T-bone steaks
1 tsp kosher salt
Instructions
Whisk butter with shallot, garlic, lemon juice, Dijon and 1/2 tsp salt in a small bowl until combined. (Mixture may curdle slightly but will come together when butter is chilled.) Stir in parsley. Scrape mixture onto a piece of waxed paper. Fold 1 edge of the paper over butter and smooth, shaping the mixture into a log about 5 in. long. Seal by twisting the ends. Chill until firm, about 1 hour.
Preheat barbecue to medium-high. Sprinkle steaks with 1 tsp salt. Season with pepper.
Oil grill, then barbecue steaks, with lid open, 5 to 6 min per side for mediumrare. Transfer to a cutting board and let stand about 5 min before serving. Top each steak with a 1/2-in. round of butter, and serve with a side of Rouge's grilled panzanella salad.
Nutrition (per serving)
Calories 747, Protein 63g, Carbohydrates 1g, Fat 53g, Sodium 734mg.
Chef's Tip:
"Look for T-bones with a big tenderloin and lots of marbling. My recipe is designed for big eaters," says chef Paul Rogalski, co-owner of Rouge restaurant. For those with smaller appetites, remove meat from bone and carve into strips.