T-Bone Steak

Butcher's Nook Kiama Verified independent store

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Juicy, well-marbled and dry-aged. Gluten Free. Perfect with easy bearnaise sauce. Ingredients 600 g T-bone steak (about 2.5 cm thick)Sea salt and freshly ground pepper45 g butter30 ml olive oil4 sprigs thyme1 sprig rosemary3 cloves garlic, unpeeled For the bearnaise30 ml red wine vinegar125 ml double thick cream15 ml Dijon mustard5 ml dried tarragon Method 1. Season the steak well with salt and pepper.2. Heat the butter and oil in a large frying pan over high heat until the butter starts to foam.3. Add the thyme, rosemary and garlic.4. Place the steak, fat side down, and fry for 2 minutes or until golden. Then fry the steak over moderate heat for 4 minutes each side (for medium-rare), basting with the flavoursome butter.5. Remove the steak from the pan and allow it to rest while preparing the bearnaise.6. Remove the garlic and herbs from the cooking juices in the pan, add the red wine vinegar and reduce to one third over moderate heat.7. Stir in the double thick cream, mustard and tarragon and heat through for a few seconds.8. Season to taste. Show more