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
Grilled T-Bones with Tabasco and Roquefort Cheese Butter
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.
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