Print

Perfect Grilled T-Bone Steak with Easy Blue Cheese Butter Recipe

grilled t-bone steak with blue cheese butter - featured image
Print Recipe

A simple yet indulgent grilled T-bone steak topped with a creamy, tangy blue cheese compound butter that enhances the smoky, juicy flavors of the meat.

Ingredients

Scale
  • 1 large T-bone steak, about 16-18 ounces (450–510 grams), preferably well-marbled
  • 4 tablespoons (55 grams) unsalted butter, softened to room temperature
  • 2 ounces (55 grams) blue cheese, crumbled (Maytag or Roquefort recommended)
  • 1 tablespoon fresh parsley, finely chopped
  • 1 small clove garlic, minced
  • 1 teaspoon lemon zest
  • Kosher salt or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Prep the compound butter: In a small bowl, combine softened unsalted butter, crumbled blue cheese, minced garlic, chopped parsley, and lemon zest. Mix gently but thoroughly until evenly incorporated. Season lightly with black pepper. Shape into a log using plastic wrap and refrigerate for at least 30 minutes to firm up.
  2. Prepare the steak: Remove the T-bone from the fridge about 30 minutes before grilling to come to room temperature. Pat dry with paper towels to remove excess moisture.
  3. Season the steak: Brush both sides lightly with olive oil. Generously season with kosher salt and freshly ground black pepper on all sides.
  4. Preheat the grill: Heat grill to high (about 450-500°F / 230-260°C). For charcoal grills, wait until coals are covered with white ash. Oil the grates lightly to prevent sticking.
  5. Grill the steak: Place steak on the hottest part of the grill. Cook for about 4-5 minutes without moving to get a good sear. Flip and grill the other side for another 4-5 minutes for medium-rare (internal temp around 130°F / 54°C). Adjust times for thickness or preferred doneness.
  6. Rest the steak: Remove steak and place on a cutting board. Tent loosely with foil and let rest for 5-10 minutes.
  7. Serve with compound butter: Slice a few rounds of chilled blue cheese compound butter and place on top of the hot steak. The butter will melt slowly and blend with the steak’s juices.

Notes

Let the steak come to room temperature before grilling for even cooking. Use a meat thermometer to check doneness. Rest the steak after grilling to keep juices locked in. Compound butter can be made ahead and refrigerated. For indoor cooking, use a cast iron skillet and finish in a 400°F oven.

Nutrition

Keywords: grilled T-bone steak, blue cheese butter, compound butter, steak recipe, easy steak, BBQ steak, grilled steak, summer grilling

Find it online: https://islatable.com/perfect-grilled-t-bone-steak-with-easy-blue-cheese-butter-recipe/