T Bone Steak With Thyme And Garlic Butter Recipes

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.

T-BONES WITH GARLIC-THYME BUTTER

Steps:

• In a small bowl stir together butter, rosemary, garlic, Worcestershire sauce and pepper sauce.
• Shape into a 2 inch long roll. Wrap in a plastic wrap. Refrigerate until needed.
• Lightly sprinkle steaks with salt and black pepper to taste.
• Coat grill rack with nonstick cooking spray. Preheat grill to medium-direct heat.
• Grill steaks uncovered to desired doneness, turning once halfway through grill. (Allow 11-14 minute for medium rare or 13-16 minutes for medium).
• Cut steaks into serving pieces. Top each piece with some of the butter.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat butter and oil in a large pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle steak with salt and pepper. Add thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium rare, or until cooked to your liking. Drizzle steak with the butter and serve.

BIG T-BONE STEAK

Steps:

• Allow the steak to rest at room temperature for 35 minutes before cooking.
• Heat a large cast-iron skillet over high heat. Meanwhile, generously sprinkle the steak on all sides with salt and pepper. Once the skillet is hot, add the butter and oil and swirl until the butter melts.
• Once the butter begins to foam, place the steak in the skillet and sear for 4 minutes. Flip the steak and add the thyme and garlic to one side of the skillet. The thyme will pop and fry in the butter and oil, then will settle in a few seconds. Cook until a thermometer inserted in the thickest part of the steak registers 120 degrees F, about 4 minutes, then tilt the skillet a bit to collect the butter and oil and use a large spoon to baste the steak. For a medium-rare steak you can cook 4 more minutes, then remove it from your skillet at 125 degrees and let it rest for 10 minutes to reach 135 degrees F.
• Carve the meat off the bone and slice the steak into strips. Sprinkle with the flaky salt and the fried thyme sprigs and serve.

T - BONE STEAKS WITH GARLIC BUTTER SAUCE

Steps:

• Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
• In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
• Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
• For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
• Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.

REVERSE-SEAR STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F/95°C.
• Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 1 minute on one side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Enjoy!

ROCK'S T-BONE STEAKS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
• Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).