Best 7 T Bone Steak With Thyme And Garlic Butter Recipes

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When it comes to tantalizing taste buds and creating a memorable dining experience, few dishes can rival the classic T-bone steak cooked to perfection with thyme and garlic butter. This dish epitomizes culinary excellence, offering a symphony of flavors that dance on your palate. Whether you're a seasoned steak enthusiast or a novice home cook looking to elevate your culinary skills, this guide will take you on a journey to discover the best recipe for a T-bone steak that will leave you and your dinner guests craving more.

Check out the recipes below so you can choose the best recipe for yourself!

T-BONE STEAK WITH THYME AND GARLIC BUTTER



T-Bone Steak with Thyme and Garlic Butter image

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!

Provided by Donna Hay

Categories     Garlic     Kid-Friendly     Quick & Easy     Steak     Thyme     Small Plates

Yield 2 Servings

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
2 tablespoons olive oil
1 (2-pound) T-bone steak (about 1 inch thick), trimmed and at room temperature
Sea salt and cracked black pepper
6 sprigs thyme
6 cloves garlic, unpeeled

Steps:

  • Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.

T-BONES WITH GARLIC-THYME BUTTER



T-Bones With Garlic-Thyme Butter image

Make and share this T-Bones With Garlic-Thyme Butter recipe from Food.com.

Provided by sunshinefromaz

Categories     Meat

Time 16m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter, softened
1 tablespoon basil or 1 tablespoon rosemary
2 garlic cloves, minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 (1 lb) beef t-bone steaks, cut 1 inch thick

Steps:

  • In a small bowl stir together butter, rosemary, garlic, Worcestershire sauce and pepper sauce.
  • Shape into a 2 inch long roll. Wrap in a plastic wrap. Refrigerate until needed.
  • Lightly sprinkle steaks with salt and black pepper to taste.
  • Coat grill rack with nonstick cooking spray. Preheat grill to medium-direct heat.
  • Grill steaks uncovered to desired doneness, turning once halfway through grill. (Allow 11-14 minute for medium rare or 13-16 minutes for medium).
  • Cut steaks into serving pieces. Top each piece with some of the butter.

T-BONE STEAK WITH THYME AND GARLIC BUTTER



T-Bone Steak with Thyme and Garlic Butter image

Provided by Nancy

Categories     Main Course

Time 20m

Number Of Ingredients 6

1/4 Cup Unsalted Butter
2 Tablespoons Olive Oil (Try Caraluzzi's Extra Virgin Olive Oil)
2 lb. T-Bone Steak (About 1 inch think, trimmed and at room temperature)
Sea Salt & Cracked Black Pepper (Try Caraluzzi's 5-Pepper Blend and Caraluzzi's Sea Salt)
6 Springs Thyme
6 Cloves Garlic

Steps:

  • Heat butter and oil in a large pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle steak with salt and pepper. Add thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium rare, or until cooked to your liking. Drizzle steak with the butter and serve.

BIG T-BONE STEAK



Big T-Bone Steak image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 7

One T-bone or porterhouse steak (1 1/4 inches thick)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons canola oil
1 small bunch fresh thyme (about 8 sprigs)
1 clove garlic, smashed
Flaky salt, for sprinkling

Steps:

  • Allow the steak to rest at room temperature for 35 minutes before cooking.
  • Heat a large cast-iron skillet over high heat. Meanwhile, generously sprinkle the steak on all sides with salt and pepper. Once the skillet is hot, add the butter and oil and swirl until the butter melts.
  • Once the butter begins to foam, place the steak in the skillet and sear for 4 minutes. Flip the steak and add the thyme and garlic to one side of the skillet. The thyme will pop and fry in the butter and oil, then will settle in a few seconds. Cook until a thermometer inserted in the thickest part of the steak registers 120 degrees F, about 4 minutes, then tilt the skillet a bit to collect the butter and oil and use a large spoon to baste the steak. For a medium-rare steak you can cook 4 more minutes, then remove it from your skillet at 125 degrees and let it rest for 10 minutes to reach 135 degrees F.
  • Carve the meat off the bone and slice the steak into strips. Sprinkle with the flaky salt and the fried thyme sprigs and serve.

T - BONE STEAKS WITH GARLIC BUTTER SAUCE



T - Bone Steaks With Garlic Butter Sauce image

I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy!

Provided by oilpatchjo

Categories     Sauces

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef t bone steaks (at least 1 inch in thickness)
1 tablespoon vegetable oil
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon sweet Hungarian paprika
1/2 teaspoon dry mustard
2 teaspoons cider vinegar
8 tablespoons unsalted butter (chilled and cut into 8 pieces)
3 garlic cloves (medium, peeled, ends removed, put through a garlic press)
1/2 teaspoon salt (kosher)
1/2 teaspoon pepper (cracked)

Steps:

  • Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
  • In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
  • Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
  • For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
  • Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.

Nutrition Facts : Calories 369.7, Fat 24.4, SaturatedFat 12.6, Cholesterol 130.3, Sodium 349.2, Carbohydrate 2.7, Fiber 0.2, Sugar 1.5, Protein 33.8

REVERSE-SEAR STEAK RECIPE BY TASTY



Reverse-Sear Steak Recipe by Tasty image

There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.

Provided by Robert Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 thick rib eye steak, 2 in (5 cm) preferably USDA prime
1 teaspoon salt, to taste
1 teaspoon pepper, to taste
3 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Steps:

  • Preheat oven to 200°F/95°C.
  • Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
  • Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
  • Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
  • Sear the steak for 1 minute on one side, then flip.
  • Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
  • Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
  • Turn the steak on its side and cook to render off any excess fat.
  • Enjoy!

Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams

ROCK'S T-BONE STEAKS



Rock's T-Bone Steaks image

This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.

Provided by Rocky

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 15m

Yield 4

Number Of Ingredients 9

4 teaspoons salt, or to taste
2 teaspoons paprika
1 ½ teaspoons ground black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder, or to taste
¾ teaspoon cayenne pepper, or to taste
¾ teaspoon ground coriander, or to taste
¾ teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
  • Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g

Tips:

  • If you like your steak more or less cooked, adjust the cooking time accordingly.
  • To test the doneness of the steak, insert a meat thermometer into the thickest part of the steak. For a medium-rare steak, the internal temperature should be 135°F (57°C). For a medium steak, the internal temperature should be 145°F (63°C). For a medium-well steak, the internal temperature should be 155°F (68°C).
  • Let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

T-bone steak with thyme and garlic butter is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The combination of the juicy steak, the flavorful garlic butter, and the aromatic thyme makes this dish a surefire hit. So next time you're looking for a delicious and satisfying steak recipe, give this one a try.

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