T Bones With Garlic Thyme Butter Recipes

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T-BONE STEAK WITH THYME AND GARLIC BUTTER



T-Bone Steak with Thyme and Garlic Butter image

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!

Provided by Donna Hay

Categories     Garlic     Kid-Friendly     Quick & Easy     Steak     Thyme     Small Plates

Yield 2 Servings

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
2 tablespoons olive oil
1 (2-pound) T-bone steak (about 1 inch thick), trimmed and at room temperature
Sea salt and cracked black pepper
6 sprigs thyme
6 cloves garlic, unpeeled

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



T-Bones With Garlic-Thyme Butter image

Make and share this T-Bones With Garlic-Thyme Butter recipe from Food.com.

Provided by sunshinefromaz

Categories     Meat

Time 16m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter, softened
1 tablespoon basil or 1 tablespoon rosemary
2 garlic cloves, minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 (1 lb) beef t-bone steaks, cut 1 inch thick

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.

SAVORY THYME COMPOUND BUTTER



Savory Thyme Compound Butter image

Provided by Geoffrey Zakarian

Categories     condiment

Time 20m

Yield about 1 quart

Number Of Ingredients 10

1 pound (4 sticks) unsalted butter at room temperature
1/2 cup finely minced shallots
1/4 cup finely minced garlic
1/4 cup fresh thyme leaves
4 anchovies, chopped
Zest and juice from 1 lemon
1/2 cup olive oil
1/4 cup fresh parsley, finely minced
2 pinches of paprika
Kosher salt and freshly ground black pepper

Steps:

  • Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
  • With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
  • Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.

ROASTED GARLIC THYME BUTTER



Roasted Garlic Thyme Butter image

Provided by Food Network

Categories     condiment

Yield 8 servings

Number Of Ingredients 5

1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably Gray salt

Steps:

  • Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
  • Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

ALL-AMERICAN T-BONE



All-American T-bone image

For a special supper, try this classic American cut from the sirloin. The steak has a T-shaped bone with meat on each side, perfect for sharing

Provided by Chelsie Collins

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 5

700g T-bone steak
2 garlic cloves , bashed
½ small pack thyme
½ tbsp olive oil
50g butter

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.
  • Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it's soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
  • Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

Nutrition Facts : Calories 808 calories, Fat 64 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 57 grams protein, Sodium 0.6 milligram of sodium

THYME GARLIC BUTTER



Thyme Garlic Butter image

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     Quick & Easy     Thyme     Parsley     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

1 garlic clove
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated fresh lemon zest
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.
  • Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

T - BONE STEAKS WITH GARLIC BUTTER SAUCE



T - Bone Steaks With Garlic Butter Sauce image

I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy!

Provided by oilpatchjo

Categories     Sauces

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef t bone steaks (at least 1 inch in thickness)
1 tablespoon vegetable oil
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon sweet Hungarian paprika
1/2 teaspoon dry mustard
2 teaspoons cider vinegar
8 tablespoons unsalted butter (chilled and cut into 8 pieces)
3 garlic cloves (medium, peeled, ends removed, put through a garlic press)
1/2 teaspoon salt (kosher)
1/2 teaspoon pepper (cracked)

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.

Nutrition Facts : Calories 369.7, Fat 24.4, SaturatedFat 12.6, Cholesterol 130.3, Sodium 349.2, Carbohydrate 2.7, Fiber 0.2, Sugar 1.5, Protein 33.8

ROCK'S T-BONE STEAKS



Rock's T-Bone Steaks image

This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.

Provided by Rocky

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 15m

Yield 4

Number Of Ingredients 9

4 teaspoons salt, or to taste
2 teaspoons paprika
1 ½ teaspoons ground black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder, or to taste
¾ teaspoon cayenne pepper, or to taste
¾ teaspoon ground coriander, or to taste
¾ teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

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).

Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g

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