T-Bone with Mustard and Herb Butter
Preparation Time: 8 minutes.
Cooking Time: 10 minutes.
4 Steakhouse Classic T-bone steaks
250g softened butter
1 cup of Dijon mustard
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh chives, finely chopped
Mediterranean Summer Salad:
Handful of fresh rocket leaves
2 ripe tomatoes, diced
150g crumbed Feta
100g Kalamata olives, stoned and halved
Freshly ground sea salt
Freshly ground black pepper
1 teaspoon dried oregano
Extra virgin olive oil
Make the herb butter by blending the butter, mustard and herbs together. Place on a small piece of wax paper and form into a log shape. Roll up and twist the ends. Place in the refrigerator until needed. There will be excess butter which will keep for 3 months. Brush the T-bone steaks with a little of the olive oil and cook over medium coals for about 4 minutes per side, or until done as desired. Mix the rocket and baby spinach leaves together. Toss with the diced tomatoes, Feta and Kalamata olives. To make the dressing, mix the salt, pepper, oregano, olive oil and balsamic vinegar in a bowl and whisk with a fork until amalgamated. Drizzle over the salad just before serving. Serve immediately with rounds of mustard herb butter and Mediterranean Summer Salad.
Can also be made with club or sirloin.
Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.