T-Bone with garlic butter and thyme

Servings : 2
Ingredients
Steak 
2 x T-bone steaks from Hudson Meats (400g each)
75g unsalted butter
6 sprigs thyme
8 cloves smashed garlic
1 tbsp cracked black pepper
1 tsp salt
Watercress salad & shallot Vinaigrette
2 small bunches of watercress salad torn/chopped into bite sized pieces
1 shallot finely minced
1 tbsp Dijon mustard from Hudson Meats
2 tbsp aged sherry vinegar from Hudson Meats
3 tbsp olive oil
1 tbsp brown sugar
1-2 tbsp water
Salt and pepper to taste

Method

  1. Bring steak to room temperature and pat dry with paper towel.
  2. Season each steak with salt and pepper.
  3. Add half of the butter to a large frying pan over high heat. Once the butter starts to foam add 1 steak to the pan. Add half of the smashed garlic and half of the thyme to the pan. Cook for 3 minutes on one side spooning the butter and garlic over the steak. Turn the steak over and cook for 2 minutes, spooning with butter from the pan.
  4. Remove from the pan and drizzle with butter, garlic and thyme from the pan.
  5. Repeat the step above for the second steak.
  6. Allow the steak to rest for 3-4 minutes before serving.
  7. In a small bowl, whisk together shallot, vinegar, mustard, brown sugar, water until well combined.Pour over watercress and toss. Serve with steak.

    Note- This method is for medium rare and for steak of ½ inch thickness, for well done cook steak on each side for 5 minutes.





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