T-Bone Steak with Shallot & Tarragon Butter

The ultimate steak for those who really want to push the boat out is the T-bone. Of course they are much larger than a regular steak so you may find that each one could serve up to 2 people depending on the appetites of your guests….

4

Ingredients

  • 4 x T-bone steaks, approximately 1 inch thick
  • 4 tbsp extra virgin olive oil

SHALLOT & TARRAGON BUTTER:

  • 1 tbsp sunflower oil
  • 1 ½ stick butter (Kerrygold is preferable)
  • 3 shallots, very finely chopped
  • 2 tbsp coarsely crushed black peppercorns
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp snipped fresh chives
  • sea salt and freshly ground black pepper
  • crispy potato wedges and lightly dressed crisp green salad, to serve
  • 4 x T-bone steaks, approximately 1 inch thick
  • 4 tbsp extra virgin olive oil

SHALLOT & TARRAGON BUTTER:

  • 1 tbsp sunflower oil
  • 1 ½ stick butter (Kerrygold is preferable)
  • 3 shallots, very finely chopped
  • 2 tbsp coarsely crushed black peppercorns
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp snipped fresh chives
  • sea salt and freshly ground black pepper
  • crispy potato wedges and lightly dressed crisp green salad, to serve
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Method:

Step 1

To make the shallot and tarragon butter, heat the oil and a knob of the butter in a small pan. Add the shallots and gently fry for 6-8 minutes until softened but not coloured.

Step 2

Leave to cool, beat in the peppercorns, mustard, tarragon and chives. Spoon on to a sheet of parchment paper and shape into a roll about 1.5 inches thick. Chill until firm and use as required.

Step 3

Remove the T-bone steaks from the fridge about 30 minutes before you want to cook them and rub the olive oil all over them. Season with salt and pepper just before cooking.

Step 4

If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand. Alternatively, use a large griddle pan. If using a griddle pan, place over a high heat until very hot.

Step 5

Sear the steaks for 2 minutes on each side, then cook for another 3 minutes on each side for medium-rare or longer if you prefer your meat well done.

Step 6

Remove the steaks from the heat and place on warmed plates.

Step 7

Cut the shallot and tarragon butter into slices and put a couple on each steak. Leave to rest in a warm place for 5 minutes.

Step 8

Add the crispy potato wedges to each plate and serve with a separate dish of fresh green salad.

copy text

Method:

Step 1

To make the shallot and tarragon butter, heat the oil and a knob of the butter in a small pan. Add the shallots and gently fry for 6-8 minutes until softened but not coloured.

Step 2

Leave to cool, beat in the peppercorns, mustard, tarragon and chives. Spoon on to a sheet of parchment paper and shape into a roll about 1.5 inches thick. Chill until firm and use as required.

Step 3

Remove the T-bone steaks from the fridge about 30 minutes before you want to cook them and rub the olive oil all over them. Season with salt and pepper just before cooking.

Step 4

If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand. Alternatively, use a large griddle pan. If using a griddle pan, place over a high heat until very hot.

Step 5

Sear the steaks for 2 minutes on each side, then cook for another 3 minutes on each side for medium-rare or longer if you prefer your meat well done.

Step 6

Remove the steaks from the heat and place on warmed plates.

Step 7

Cut the shallot and tarragon butter into slices and put a couple on each steak. Leave to rest in a warm place for 5 minutes.

Step 8

Add the crispy potato wedges to each plate and serve with a separate dish of fresh green salad.