T Bone Steak With Charred Tomato Horseradish Butter Recipes

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

T-BONE STEAKS WITH CHOPPED GREEN GARNI, BROILED TOMATOES WITH CHEESE, OLIVES AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Preheat a large griddle or large skillet over high heat. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.
• Place tomatoes on a broiler pan and season with salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.
• Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.
• Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top.
• Serve steaks with greens on top and broiled tomatoes alongside.

RANCHMAN'S STEAK BUTTER

Steps:

• In a small skillet or pan, toast minced garlic in 2 tablespoons butter over medium heat until just turning brown; do not burn. Add toasted garlic, chopped herbs, salt, pepper, and lemon juice to the pound of softened butter. Mix well. Divide seasoned butter in half. Wrap each half in plastic wrap. Twist and tie each end of the plastic wrap to form 2 logs. Refrigerate until needed.
• After grilling your favorite steak, place 1 or 2 quarter-inch thick disks of seasoned butter on top of each. Serve and enjoy.

PAN SEARED T-BONE STEAK

Steps:

• Preheat your oven to 'oven finish' your T-bone if you have a thick-cut steak (1 1/2 inches in thickness or more). Heat the oven to 400°F (205°C) and make sure to use an oven-safe skillet.
• Heat your medium to large cast iron skillet or heavy-bottomed frying pan with the olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.
• While your skillet is heating, season both sides of your steak generously using the homemade steak seasoning (1/2 to 1 Tbsp portion of seasoning). Pat the seasoning into place, and do not rub it into the steak as the seasoning can accumulate rather than being spread evenly. *Don't forget to season any fatty strips and the sides of your T-bone steak!
• Place your seasoned T-bone steak, garlic, and herbs in the hot skillet and allow the steak to cook, without moving it, for 4 minutes or until browned and caramelization has begun.
• Turn your steak over and cook on the second side for 4 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon (or 'arroser') the butter over the steaks to add moisture and flavor back into your cooked steak.
• The steaks are done when both sides are browned and have an internal temperature of 135°F (57°C). Thick-cut T-Bone Steak: Alternatively, place your seared T-bone into the oven to finish. Cook in the oven until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) degrees for medium.
• I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.
• Use a square of aluminum foil to loosely 'tent' over your steaks while resting, then allow the steaks to rest for 10 minutes before serving.