Perfectly Grilled T-Bone Steak with Blue Cheese Butter

🥩Reverse searing the T-bone steak ensures an evenly cooked interior with a beautiful brown crust.

🧈The homemade blue cheese compound butter adds a rich and tangy flavor to each bite of the steak.

🔥Using a two-zone grilling method allows for precise control of cooking temperatures and prevents overcooking.

🍴Letting the steak rest for a few minutes before slicing ensures juiciness and tenderness.

👨‍🍳Following the step-by-step instructions and using high-quality ingredients will result in a restaurant-quality grilled T-bone steak.

What is reverse searing?

—Reverse searing is a cooking method that involves slow cooking the meat at a low temperature first, then finishing it with a high-heat sear to achieve a perfect crust.

Can I use a different type of cheese for the compound butter?

—Yes, you can experiment with different types of cheese, such as gorgonzola or feta, to create your own unique flavor profile.

Do I have to use a T-bone steak for this recipe?

—While the recipe specifically focuses on grilling a T-bone steak, you can apply the same cooking techniques and blue cheese compound butter to other cuts of steak as well.

Can I cook the steak on a gas grill instead of a charcoal grill?

—Yes, you can use a gas grill by setting up two heat zones, one for low and slow cooking and another for high-heat searing.

What are other flavor combinations that go well with grilled steak?

—Some popular flavor combinations include garlic and herb butter, chimichurri sauce, or a red wine reduction.

00:00In this video, the host demonstrates the process of grilling a delicious T-bone steak with a blue cheese compound butter.

00:18To prep the T-bone steak, the host explains the importance of salt brining the steak overnight to enhance its flavor and tenderness.

02:06The host demonstrates how to prepare the blue cheese compound butter by mixing softened butter, blue cheese crumbles, chopped chives, and black pepper.

02:52After slow cooking the T-bone steak using the reverse sear method, the host finishes it off with a high-heat sear to create a caramelized crust.

06:23The host advises letting the steak rest for a few minutes before slicing to retain its juices and ensure optimal tenderness.

09:34The host tastes the grilled T-bone steak and praises the flavor, juiciness, and tenderness achieved through the cooking process.