Perfectly Grilled T Bone Steak Recipe with Herb Compound Butter
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- Опубликовано: 19 ноя 2024
- Grilling anything can be tricky because of the extreme direct heat that grill flames give off.
Whether it’s vegetables or a T Bone steak like in this recipe, there are some important steps you must take to ensure your steak is cooked to perfection.
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Ingredients for this Recipe:
For the Butter and Steak:
• 3 tablespoons olive oil
• ½ peeled and small diced sweet onion
• 4 finely minced cloves of garlic
• 12 ounces softened unsalted butter
• 2 tablespoons fresh chopped thyme
• 2 tablespoons fresh chopped rosemary
• zest of 2 lemons
• juice of 2 lemons
• 1 tablespoon Worcestershire sauce
• 2 1-pound T Bone Steaks
• sea salt and fresh cracked pepper to taste
For the Optional Baked Potato:
• 3 large washed Idaho potatoes
• 3 tablespoons of olive oil
• 1 tablespoon sea salt
• shredded cheddar cheese for garnish
• chopped fresh chives for garnish
• chopped crispy bacon for garnish
• roasted garlic bulbs and tomatoes on the vine for garnish
Serves: 2
Prep time: 15 minutes
Cook Time: 15 minutes
Rest Time: 5 minutes
Instructions
1. Preheat the grill to high heat, 450° to 550°.
2. Butter: Add 1 tablespoon of olive oil to a medium size saute pan over medium-low heat and cook the onions and garlic until lightly browned, about 5 to 7 minutes. See note.
3. Transfer the onions and garlic to a stand mixer with the whisk attachment along with the butter, lemon zest, lemon juice, thyme, rosemary, Worcestershire sauce, salt and pepper and mix on medium speed for 5 to 7 minutes or until light and fluffy. See note.
4. Steak: Coat the steak in the remaining 2 tablespoons of olive oil on all sides and season the steak on all sides with salt and pepper and place on a very hot grill (450° to 550°).
5. Cook for 4 minutes, give a quarter turn and cook for 2 more minutes and then flip over cooking for another 2 minutes to achieve a rare to medium-rare internal temperature.
6. Rest the steak for 3 to 5 minutes before serving with the lemon butter, slicing and serving.
7. Optional Baked Potato: In a large bowl coat the potatoes with 3 tablespoons of olive oil and 3 teaspoons of sea salt and poke some holes in the potatoes using a fork.
8. Once coated place on a sheet tray lined with parchment paper and place in the oven and bake at 375° for 60 minutes.
CHEF NOTES:
• For the butter be sure to stir the onions and garlic every 30 seconds or so, so that they do not burn which can take place on the outer edges of the pan.
• You can absolutely mix the butter using a whisk in a large bowl as long as the butter is soft enough or using an electric hand mixer.
• You may not get the perfect grill marks, and that’s ok. The most important thing is that there is some caramelization and marks on the steak and that it is cooked the perfect internal temperature. Grill marks are for show, nothing else!
I want to say thank you! I tried it and it was absolutely delicious. So much flavor !!!!!
I didn’t know about you and your channel until today! LOVING YOUR VÍDEOS !
My gosh! How come I just now discovered your channel. Your videos are so easy to follow. Love the small insider tips you provide helps beginners like me who over think things. Your awesome. Thanks for the knowledge.
Thanks for the kind words!
Chef i was one of the guys that installed your appliances in your kitchen.... its crazy that I just happened to run into one of your videos and recognized you & the kitchen amazing wrk chef love your recipes.
Thanks my man for all that you do. Did you install at my house or studio?
I always dry brine for 24hrs in fridge. I always thought you advocated dry brining ? Great tutorial
How does this video not have thousands of likes? I cannot wait to try this out. The cinematography is amazing and your presentation/voice/inflection and character are amazing and so likable. Keep up the amazing work
Thanks for the kind words, I appreciate it.
❤❤❤. The way this cheff. Present his point!!!!
Nothing is conditioned!!! Is up to us……what and how do we like things to be. Done……
Using this for my mom’s Mother’s Day dinner! :)
Billy -- you are a master and I so enjoy all your videos and tips! Didn't know about the ice trick for the grill so thanks! Grilling that T-Bone tonight! Cheers and best regards!
Lemon herb butter is delicious thank you so much
Made it today!! Delicious!!👌
Awesome video going to try today thanks
Well done and medium well work too! Not as tender but taste just as good.
You like what you like!
I’m
Binging this channel and now want a kitchen aid oven and all of the foods. 😊
Haha! Thanks for watching!
Outstanding job nonetheless
Thank you Chef parisi 🙏
Great video 👍
Thank you
Thank You 🙏
Just made it. Forgot the lemon but it was still amazing. Thanks!
What is the right internal temp please
By the way, my wife loved your roast for Christmas
Dessert was great!
Keep cooking look good
Just got a new Weber charcoal grill, this will be my first thing I cook on it! Thanks Billy!
Fire it up my friend and send me a picture of when it’s finished. Thank you so much for watching.
The happiness recipe❤
Hi Cheff!!!! What an AWESOME video. Thanks for all the tips and tricks for grilling! Regarding the herb butter...can I put it in ice cube trays and freeze it? Then put it in ziplock bags to use as needed? I know you said 3 months shelf life when in the fridge....shelf life in freezer is....?🤗🥰🤗🥰 So excited for my shout out!!!!!!
Yes you absolutely can put it in ice cube trays and pull it as you need it! 3 months in the freezer or more! Thanks for watching
@Mary-Jean Slaughter I've been growing lots of herbs in my garden and have been making and freezing herb butters! You can buy silicon butter molds specifically for that purpose on Amazon but I thought they were really expensive! So what I did was take a sheet of parchment paper and kind of line the bottom of a small square or rectangular glass pyrex dish with it (depends how much butter you're making, I usually use at least two sticks). Then after I've mashed up my herbs and soft butter, I spread it into the dish, fold the paper over and trim it. Doesn't have to be beautiful just a nice fold so it's tucked in. Then I let it get cold and firm in the fridge after which I take the paper wrapped butter and put it in a ziploc bag and THEN freeze it. I have loads of it and it's great because not only will I never run out of butter but it's extra delicious and makes it super easy to make a gourmet-tasting meal in minutes!
why is it that EVERYONE shuns and shits on people that want their steaks to be cooked a bit longer than others? seriously, who gives the right to tell another person how to eat their own food?!?!?
you the chef home! been having issues with grilling steaks for a minute - great video!!
Glad it helped out!
Delicious made this last night PERFECTO!!!!
Love this!! So glad it worked out
I have a charcoal grill, I see you use gas. I have trouble controlling the temperature, always seems too hot or too cold. As a result I fear anything but burgers and hot dogs. Any tips to control the heat for us charcoalers?
Yes, whenever flames come up through the greats put a few ice cubes that will help tone down the heat without causing smoke bombs.
Aye i believe u bro. U better come thru
When you take the steak out of the grill to rest for about 3 minutes won’t it be cold or only warm when serving? I really enjoy my steak hot because by the time I’m finishing eating it will be warm. How to let it rest but maintain the temperature?
Cover it loosely in tin foil while it rests.
Then Bye..
Love medium well done..
Close the lid or leave open when cooking?
Why unsalted butter if I may ask.
haha... I've seen your other videos and heard you say Commis... I thought you were combining Cooking Hommies = Commies...lol
Haha man that would work too.
This is gorgeous! But I do eat my meat medium- well because of health issues... Sorry! Can I still be a comie? 👩🏽🍳🍷
You are still definitely my commis my friend, that is completely acceptable when health issues are involved.
Napoleon grill!
well done steak is the ONLY way to go!!!
please tell me this is a joke?
@@ChefBillyParisi you might as well slice up a cardboard box and and eat that
👍
No, sir. Incorrect. I love rare steak
You can do it up that way!
Oh my! No worthy words in the vocabulary.
haha, that means I did my job lol. Thanks for watching!
Why does the PRINT THIS RECIPE go to Classic Cheesecake Recipe?
❤❤❤
My meat ..TBone or plain steak or a chop it all must be well done😅
Whats crackin comie! Lol
sounds more like a Russian spie ;) lmao
Kill the muzak..its only annoying.
Still left a like .
How can any human eat bloody steak!
Right!
Way too much work for a steak.