Monday, February 21, 2011

Grilled T-Bone with Garlic Butter

Weston and I had an AMAZING Valentine's dinner last week.  So I wanted to post the recipes.  All of them come from the Williams Sonoma Bride and Groom Cookbook.  But also, all of them kinda cost a lot for the ingredients.  So these are definitely "special occasion" recipes.


Garlic Butter
(Let 1/2 c. salted butter come to room temperature.  Use a fork to blend in 1 T minces fresh thyme, 4 cloves minced garlic, 1 or 2 dashes of Worcestershire sauce, and 1 or 2 dashes of Tobasco sauce.  Roll into a log using waxed paper and set aside.)
4 T-bone steaks, 10 oz each
2 T extra-virgin olive oil
Leaves from 3 sprigs fresh thyme (we used normal dried thyme)
1 1/2 t kosher salt
Fresh ground pepper
2 T chopped fresh parsely

Make the Garlic Butter.

Season the staks by rubbing them with the olive oil, thyme, salt, and pepper to taste.  Prepare grill.  Place the steaks on the grill and cook for 5-6 minutes on each side for medium-rare, or until they reach the desired doneness.  Press the center of a stake to guage its doneness; it will still have some give for medium-rare, more firmness for medium.  Remove the steaks from the grill and place them on a platter.

Place a pat or two of the flavored butter on each steak along with a sprinkling of parsley.  Let rest for 3-5 minutes, then serve.

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