Grilled T Bone Steaks With Cowboy Butter Recipe

Grilling T-bone steaks is a satisfying ritual that combines the primal joy of fire with the finesse of culinary artistry, especially when paired with a sumptuous cowboy butter crafted from tangy Dijon mustard and zesty lemon juice. Letting the steak rest after grilling is key, as it seals in the flavors, ensuring every bite is tender and infused with the rich, spicy notes of smoked paprika and crushed red pepper.

I savor the deep tastes of T-bone steaks cooked on the grill. And when I get to slather a vibrant cowboy butter all over them, I know I’m about to experience something heavenly, taste-wise anyway.

For whompy seasoning, I like to use a touch of Dijon mustard, a good bit of Worcestershire sauce, and a hefty pinch of smoked paprika (though regular, run-of-the-mill paprika works just fine, too), which really brings the flavors home.

Grilled T Bone Steaks With Cowboy Butter Recipe Ingredients

• T-bone steaks: Rich in protein and iron, they provide a robust meaty flavor.
• Unsalted butter: Adds richness and helps carry the flavors of the herbs and spices.
• Dijon mustard: Offers a tangy sharpness, enhancing the overall taste profile.
• Lemon juice: Brings acidity and freshness, balancing the dish.
• Garlic: Adds aromatic depth and savory notes.
• Fresh parsley: Contributes a fresh and slightly peppery herb flavor.
• Chives: Impart a mild onion-like flavor, adding complexity.
• Crushed red pepper flakes: Provides a spicy kick and heat.
• Smoked paprika: Infuses a smoky, earthy warmth to the butter sauce.
• Cayenne pepper: Intensifies the spiciness, optional for those who like heat.
• Worcestershire sauce: Offers umami depth with slight tanginess.

Grilled T Bone Steaks With Cowboy Butter Recipe Ingredient Quantities

• 2 T-bone steaks (about 1.5 inches thick)
• Salt and pepper to taste
• 4 tablespoons unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon chives, chopped
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

How to Make this Grilled T Bone Steaks With Cowboy Butter Recipe

1. Set your grill to high, about 450°F (232°C).

2. Generously season both sides of the T-bone steaks with salt and pepper. Allow the seasoned steaks to sit at room temperature for approximately 30 minutes, so they can absorb the seasoning.

3. Prepare the cowboy butter while the steaks rest. In a bowl, combine melted butter, Dijon mustard, lemon juice, minced garlic, chopped parsley, chives, crushed red pepper, smoked paprika, Worcestershire sauce, and cayenne pepper (if using). Mix until thoroughly incorporated.

4. When the grill is hot, set the T-bone steaks on the grill grates. For medium-rare, sear the steaks for about 4-5 minutes on each side, or adjust the time according to your preferred level of doneness.

5. While the steaks are on the grill, brush them with some of the cowboy butter to ramp up the flavor.

6. Once you have finished grilling, take the steaks off the grill and let them come to rest on a cutting board for roughly 5 minutes. This ensures the redistribution of juices within the steak and guarantees a juicy steak.

7. When the steaks are resting, if necessary, reheat the leftover cowboy butter so it’s ready to serve.

8. Once well-rested, the steaks may be sliced from the bone and served in portions.

9. Serve the T-bone steaks scorching hot, with a generous drizzle of the cowboy butter.

10. Relish your T-bone steaks, griddled to perfection, and topped with cowboy butter alongside your go-to side dishes.

Grilled T Bone Steaks With Cowboy Butter Recipe Equipment Needed

1. Grill
2. Tongs
3. Meat thermometer (optional, for checking doneness)
4. Mixing bowl
5. Whisk or mixing spoon
6. Basting brush
7. Cutting board
8. Knife

FAQ

• How should I prepare the steaks before grilling?Dry the steaks with paper towels and season generously with salt and pepper on both sides about 30 minutes before grilling. This allows the flavors to penetrate.
• What’s the best way to grill these T-bone steaks?Heat the grill to high heat. Grill the steaks. For medium-rare, cook the steaks for about 4-5 minutes on each side. If you prefer a different doneness, grill the steaks for less or more time—your call!
• Can I make the cowboy butter ahead of time?You can absolutely make cowboy butter in advance. Mix all the ingredients and store them in the refrigerator. Bring them to room temperature before serving them with the steak.
• What is cowboy butter?Flavored butter sauce made with melted butter, Dijon mustard, lemon juice, garlic, herbs, and spices that complements grilled meats like steak. Cowboy butter is good on just about any grilled meat, but especially steaks.
• Can I use other herbs instead of parsley and chives?You can use herbs like rosemary, thyme, or cilantro in place of the omitted herbs, depending on your flavor preference.
• Is the cayenne pepper necessary?Cayenne pepper? Totally optional. You can make your amount nice and large or leave it out altogether for a less heated version of cowboy butter. “Heat Up Your Taste Buds in the Wild West Style with Cowboy Butter”
• What’s the purpose of Worcestershire sauce in this recipe?The depth of flavor in cowboy butter comes from the Worcestershire sauce. Its tangy, savory notes add to the overall profile of the butter, enhancing it deliciously.

Grilled T Bone Steaks With Cowboy Butter Recipe Substitutions and Variations

You can use whole-grain mustard or yellow mustard instead of Dijon mustard.
Lime juice or apple cider vinegar can be used in place of lemon juice.
You can substitute either cilantro or basil for the fresh parsley.
If you do not possess chives, then green onions or scallions may serve as a substitute for them.
You can substitute smoked paprika with standard paprika or chipotle powder for an effect that is smoky. If the dish you are preparing is Spanish or really any cuisine that uses smoked paprika, don’t worry too much if you can’t find it. While it is certainly used in some Spanish dishes (like chorizo and paella), much of the time it’s just a regular old paprika. And if you pick up a tin of Spanish paprika at a specialty store, you’ve really got a good shot at finding one that’s smoked.

Pro Tips

1. Room Temperature Steaks Allowing the seasoned steaks to rest at room temperature for 30 minutes helps ensure even cooking and maximizes flavor absorption. This step is crucial for achieving a perfectly cooked steak.

2. Optimize Seasoning Season the steaks generously with salt and pepper. The salt draws out moisture, which then gets reabsorbed, making the steak juicier and more flavorful. Don’t skip this step—even distribution is key!

3. Butter Compound Timing Prepare the cowboy butter in advance and give the flavors time to meld together. Mixing it while the steaks rest allows the spices to infuse completely, enhancing the taste.

4. Grill Marks and Searing For those distinctive grill marks, rotate the steaks 45 degrees halfway through the searing time on each side. This technique not only improves aesthetics but also aids in a balanced crust formation.

5. Use of Thermometer For precision, use a meat thermometer to check the internal temperature. Medium-rare steaks should register around 130°F (54°C). This ensures you achieve your preferred level of doneness without guesswork.