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.
Servings: 4 servings
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.