Grilled T-bone Steaks with Jalapeño Compound Butter (Edit recipe)

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Master perfectly cooked, juicy T-bone steaks with this reverse sear method. This technique gives you a tender inside and an amazing, seared crust. Top them off with a vibrant, homemade jalapeño, cilantro, and garlic compound butter that melts right into the warm meat, making every bite unbelievably flavorful.

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PREP TIME

1 hour

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 2

Ingredients

0.5 cup Butter, Unsalted, softened to room temperature
1 whole Jalapeño Pepper, grated or finely minced
0.25 cup Cilantro, finely chopped
1 whole Garlic, finely minced
2 whole Beef T-Bone Steak - US Wellness Meats, room temperature
0.25 cup Avocado Oil, or other high smoke point oil
1 Tbsp Sea Salt, to taste
1 Tbsp Black Peppercorns, Ground Fresh, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, use a fork to mash the butter.
Stir in the grated jalapeño, diced cilantro, and diced garlic.
Store in the refrigerator until ready to use.
Set out the T-bone steaks for about 1 hour to come to room temperature.
Set up the grill for reverse searing by preheating the grill and establishing two heat zones: one side with medium-high heat (for direct searing) and the other side with low or no heat (for indirect cooking).
Pat the meat dry with paper towels.
Lightly brush oil on both sides of each steak.
Generously season all sides of the steaks with freshly ground salt and freshly ground black pepper.
Place the steaks on the indirect heat side of the grill, positioning them so the thicker, fat-covered edge faces towards the direct heat zone.
Close the grill lid and cook for 6 minutes per side, for a total of 12 minutes on indirect heat.
Once the steaks have cooked indirectly, move them to the direct heat side of the grill.
Sear for 2 minutes per side, with the grill lid open, to develop a nice crust.
Continue searing until the internal temperature reaches 140ºF for medium doneness, the temperature will rise a few degrees while it rests.
As soon as the steaks are removed from the grill, immediately add generous dollops of the chilled compound butter all over the top of each steak.
The residual heat will begin to melt the butter.
Let the steaks rest for 8 minutes to allow the juices to redistribute.
After resting, slice the steaks off the bone.
Serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1002
Fat:	92 g
Carbohydrates:	5 g
Protein:	51 g
Cholesterol:	199 g
Sodium:	3523 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.