Grilled T-Bones With Tabasco and Roquefort Cheese Butter Recipe

When it comes to serving a steak as impressive as a half filet mignon, half New York strip T-bone, you may think there’s no way to level up that experience to 11 – but you’d be wrong! That’s where our grilled T-bones with Tabasco® and Roquefort cheese butter recipe comes in. Elevate an exquisitely seasoned and perfectly grilled steak with a flavor-packed, creamy butter featuring sharp and tangy Roquefort blue cheese, spicy Tabasco® for a kick, mild and garlicky chives, pungent garlic, and sweet and smoky roasted red pepper for a meal you’ll never forget.

Why We Love This Seasoned T-Bone Recipe

While the butter is the perfect complement to a mouthwatering steak, it needs the right steak to truly shine. That’s why we’re grilling up Omaha Steaks T-Bone Steaks! Half filet and half NY strip, these plate-busting 18-oz. beauties are hand-selected and -cut by master butchers, extra-aged for at least 28 days, and flash-frozen to preserve that perfect combination of bold and mild, fork-tender perfection. And if you think it couldn’t get any better than that, wait until it’s enhanced with Omaha Steaks Seasoning’s classic and beloved blend of spices!

Before You Start

• Thaw your Omaha Steaks T-Bone Steaks overnight in the refrigerator or use the quick-thaw method.

Tools You Will Need Before You Start

• Hand or Stand Mixer
• Parchment Paper
• Meat Thermometer

Omaha Steaks Products Featured in This Recipe

• Omaha Steaks T-Bone Steaks
• Omaha Steaks Seasoning

Omaha Steaks T-Bone Steaks 2 Pieces 18 oz Per Piece

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$84.99 | save 50%

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Omaha Steaks Seasoning 3 oz

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$5.49 | save 50%

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Print Recipe

Grilled T-Bones with Tabasco and Roquefort Cheese Butter

Elevate an exquisitely seasoned and perfectly grilled T-bone steak with a flavor-packed, creamy butter.

Prep Time15 mins

Cook Time15 mins

Butter Refrigeration Time4 hrs

Total Time4 hrs 30 mins

Course: Main Course

Cuisine: American

Keyword: Grilled T-bones

Servings: 4 servings

Author: Omaha Steaks

Ingredients

Grilled T-Bones

• 4 18 oz. Omaha Steaks T-Bone Steaks thawed
• Omaha Steaks Seasoning
• 4 11/2-inch coins Tabasco® and Roquefort cheese butter
• 2 tablespoons minced chives

Tabasco® and Roquefort Cheese Butter

• 4 oz. unsalted butter, softened
• 4 oz. Roquefort blue cheese, crumbled
• 3 tablespoons Tabasco® sauce
• 1/4 cup fresh chives, minced
• 2 tablespoons fresh garlic, minced
• 1 roasted red pepper, peeled, seeded, and diced
• 1 teaspoon kosher salt

Instructions

Grilled T-Bones

• Allow thawed steaks to come to room temperature over about 30 minutes, then season both sides with Omaha Steaks Seasoning.
• Preheat grill to medium, then grill steaks for about 8 minutes on one side, flip, and continue to grill for about 6-7 minutes on the other side for medium-rare (130 to 140 degrees Fahrenheit as per a meat thermometer) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.
• Just before removing from grill, place one butter coin on each so the butter is half melted when steaks are served.
• Garnish each steak with a sprinkle of minced chives and serve.

Tabasco® and Roquefort Cheese Butter

• Slightly whip butter in mixer, then add remainder of ingredients and mix well.
• Transfer mixture to sheet of parchment paper.
• Roll into a tube about 1 1/2-inch in diameter and twist paper at the ends.
• Refrigerate for 4-6 hours.
• When ready to serve steaks, slice into 11/2-inch coins as needed.
• Chef’s Tip: Unused butter can be stored in the refrigerator for up to 1 week.

More Recipes:

• Jerky-Encrusted T-bone Steak
• Ancho Chile-Rubbed Porterhouse