T-bone Steak with Blue Cheese Butter

BBQ › T-bone Steak with Blue Cheese Butter

T-bone Steak with Blue Cheese Butter

4 Serves
35 minutes
11 minutes

When throwing a delicious T-bone on the BBQ, start cooking with lower heat until it’s nearly done to your liking then finish it over high heat for a delicious seared crust.

Set a Reminder to cook 04/26/2024 01:28 04/26/24 14:28 Australian Eastern Daylight Time IGA Recipes – T-bone Steak with Blue Cheese Butter Reminder – T-bone Steak with Blue Cheese Butter https://www.iga.com.au/recipes/outdoor-entertaining/t-bone-steak-blue-cheese-butter/

Ingredients

4 Serves*

4 T-bone steaks

50 g soft blue cheese

50 g butter, softened

2 shallots, finely chopped

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

At least 30 minutes before cooking, remove the steaks from the fridge and bring to room temperature (doing this ensures a more even cook).
Combine blue cheese, butter and shallots in a small bowl and mix well.
Preheat the BBQ to medium low.
Lightly oil the steaks and season generously with sea salt and cracked pepper, including the edges.
Arrange steaks on the cooler side of the grill with tenderloins (the smaller medallions of meat) positioned farthest from the coals.
Cook 6 minutes, or until a golden crust forms, (but always keeping tenderloin farthest from the coals). Turn and cook for another 5 minutes.
Increase the heat to high.
Using tongs, hold steaks on their edges to sear the sides.
Spread the buttery mix across the hot steaks and serve immediately.

Top Tips

Optional: If blue cheese isn’t your thing, follow the directions but simply leave your meat bare except for the salt and pepper. If you start with good meat, sourced from Aussie farms at IGA, you will never go wrong.

The challenge with a T-bone is that it has 2 distinct pieces of meat on it, the leaner tenderloin and the fattier strip, and both cook at different rates. When throwing a delicious T-bone on the BBQ, start cooking with lower heat until it’s nearly done to your liking (making sure to position the tenderloin farthest from the heat), then finish it over high heat for a delicious seared crust.

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