Grilled T-Bone Steaks with Savory Garlic Butter Sauce
Indulge in a culinary delight with these perfectly grilled T-bone steaks, complemented by a rich and savory garlic butter sauce. This recipe, originally published in the Vancouver Province back in May 1997, has been cherished by steak enthusiasts for its combination of bold flavors and simple preparation. The juicy tenderness of the T-bone cuts, infused with a hint of paprika and the zest of garlic, creates a mouthwatering experience that you will want to savor with every bite. Perfect for BBQ gatherings or family dinners, this dish brings the essence of classic steakhouse dining right to your home. Your guests will be raving about it long after the plates are cleared!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
beef t-bone steaks
1.5 lbs (at least 1 inch in thickness)
vegetable oil
1 tablespoon (for coating)
ketchup
2 tablespoons (none)
Worcestershire sauce
1 tablespoon (none)
sweet Hungarian paprika
1 teaspoon (none)
dry mustard
1/2 teaspoon (none)
cider vinegar
2 teaspoons (none)
unsalted butter
8 tablespoons (chilled and cut into 8 pieces)
garlic cloves
3 (peeled, ends removed, and put through a garlic press)
kosher salt
1/2 teaspoon (for seasoning)
cracked pepper
1/2 teaspoon (for seasoning)
Instructions
1
Begin by patting the T-bone steaks dry with paper towels. Lightly coat both sides with vegetable oil and let them sit at room temperature for 30 minutes to ensure even cooking.
2
In a medium saucepan, combine the ketchup, Worcestershire sauce, paprika, dry mustard, and cider vinegar. Whisk together until smooth and set aside.
3
Preheat your broiler or grill to a high temperature. Place the steaks onto the broiler pan or directly on the grill. Cook for about 5 minutes untouched to achieve a nice sear and crust on one side.
4
Flip the steaks over and season with kosher salt and cracked pepper to taste. Continue cooking for an additional 3 minutes for rare or 4 minutes for medium. Remove from heat and let the steaks rest for 5 minutes to allow the juices to redistribute.
5
While the steaks are resting, prepare the garlic butter sauce. Place the ketchup mixture over very low heat and gently warm through. Gradually whisk in the chilled butter pieces, adding one or two at a time. Be sure to whisk constantly to prevent separation; if the butter melts too quickly, remove from heat and keep whisking.
6
After the butter is fully incorporated, stir in the pressed garlic and adjust seasoning if necessary.
7
Slice the rested steaks into ½-inch thick pieces and plate evenly among 4 to 6 warm serving plates. Generously spoon 2 tablespoons of the garlic butter sauce over each portion. Serve immediately and enjoy your masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this steak recipe?
The recipe is for Grilled T-Bone Steaks with Savory Garlic Butter Sauce.
What cut of beef is used?
The recipe uses beef T-bone steaks.
What is the recommended thickness for the steaks?
The steaks should be at least 1 inch in thickness.
How should the steaks be prepared before they are cooked?
You should pat them dry with paper towels and coat both sides with vegetable oil.
How long should the steaks sit at room temperature before grilling?
They should sit for 30 minutes to ensure they cook evenly.
What oil should be used for coating the steaks?
Vegetable oil is the recommended choice for coating the steaks.
What ingredients make up the sauce base?
The sauce base consists of ketchup, Worcestershire sauce, sweet Hungarian paprika, dry mustard, and cider vinegar.
What kind of paprika is best for this recipe?
Sweet Hungarian paprika is specified for the best flavor profile.
Can I cook these steaks using a broiler instead of a grill?
Yes, the instructions allow for using a broiler preheated to a high temperature.
How long do I sear the first side of the steak?
Sear the first side for about 5 minutes untouched to achieve a nice crust.
When is the best time to season the steaks with salt and pepper?
Apply kosher salt and cracked pepper to taste after you have flipped the steaks over.
What is the additional cooking time for a rare steak?
Cook for an additional 3 minutes after flipping for a rare steak.
How long should I cook the steak for medium doneness?
For medium doneness, cook the steak for 4 minutes after flipping.
Why must the steaks rest after cooking?
Resting the steaks allows the juices to redistribute for a juicier and more tender result.
How many minutes should the steaks rest?
The steaks should rest for 5 minutes before they are sliced.
How is the garlic butter sauce warmed?
The sauce mixture should be warmed over very low heat to prevent separation.
How do you incorporate butter into the sauce?
Gradually whisk in chilled butter pieces, adding only one or two at a time.
Should the butter for the sauce be cold or room temperature?
The butter should be chilled and cut into 8 pieces before being added.
What is the remedy if the sauce butter melts too fast?
Remove the pan from the heat and keep whisking constantly to keep the sauce emulsified.
When do I add the garlic to the sauce?
Stir in the pressed garlic once all the butter has been fully incorporated into the sauce.
How should the garlic be prepared for the sauce?
Garlic should be peeled, have the ends removed, and be put through a garlic press.
What is the recommended slicing thickness for the steaks?
Slice the rested steaks into 1/2-inch thick pieces.
How much sauce is served with each portion?
Each portion should receive approximately 2 tablespoons of the garlic butter sauce.
How many serving plates are suggested for this recipe?
The recipe is designed to be plated evenly among 4 to 6 warm serving plates.
What is the origin of this steak recipe?
It was originally published in the Vancouver Province in May 1997.
What kind of salt is recommended for seasoning?
Kosher salt is recommended for seasoning the meat during cooking.
Which vinegar is included in the sauce ingredients?
The recipe calls for 2 teaspoons of cider vinegar.
What amount of dry mustard is used in the sauce?
The sauce requires 1/2 teaspoon of dry mustard.
Is this recipe recommended for specific occasions?
It is described as perfect for BBQ gatherings or family dinners.
What type of butter is used for the savory sauce?
The recipe uses 8 tablespoons of unsalted butter.