The marbling of fat within the T-bone steak helps to keep the meat tender and flavourful as it cooks, while adding the blue cheese butter at the end of cooking helps to add an extra layer of fat for flavour and moisture
| Created by | Spinneys |
| Prep time | 30 minutes |
| Setting Time | 60 minutes |
| Cook time | 45 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 621 |
| Fat | 37.6g |
| Saturates | 17.1g |
| Protein | 58.6g |
| Carbs | 9.3g |
| Sugars | 6.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to high heat. Lightly oil the grates.
To make the blue cheese butter, finely chop the parsley and crush the garlic. Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment and mix until smooth and softened. Place the herb butter on a sheet of baking paper or cling film, shape it into a log and twist the ends to seal. Chill in the fridge for at least 1 hour or until set.
Combine all the spices for the rub and set aside.
Using paper towels, pat the T-Bone dry. Drizzle over the oil and generously sprinkle the BBQ rub over the steak on both sides. Place the steak onto the grill and cook for 5-7 minutes on both sides to get a good sear. Turn the heat down to medium and cook for 20-30 minutes until it reaches the desired level of doneness.
Remove the steak from the grill and rest for 5 minutes before topping each steak with a few slices of butter.
