T-bone steak with horseradish
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
You can use either a T-bone steak or a porterhouse steak, which is made up of the same parts—the striploin and filet mignon—joined by a T-bone, but is much larger. Both cuts are exceptionally tender and juicy and require no pre-marinating. Simply sprinkle with salt and black pepper and grill to your desired doneness. Serve this flavorful steak slathered with a delicious butter sauce blended with grilled tomatoes, smoked paprika, garlic, and grated horseradish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 T-bone or porterhouse steaks, 4 cm thick (0.9 - 1 kg each)
- Vegetable oil to grease the grill
- 1 small plum tomato, halved lengthwise
- 90 g unsalted butter, room temperature
- 1 tbsp horseradish, drain the liquid
- 1 teaspoon tomato paste
- 0.5 tsp smoked paprika
- 1 small clove of garlic, grated
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Cooking the dish according to the recipe:
- Preheat the grill to medium heat and prepare the indirect heat zone (on a charcoal grill, rake all the coals to one side; on a gas grill, turn off half the burners). Let the steaks sit at room temperature for 30 minutes.
- Meanwhile, brush the grill grate with vegetable oil. Grill the tomato halves over direct heat until charred, 3-4 minutes per side. Let cool, then transfer to a small food processor; pulse until finely chopped. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt, and a pinch of black pepper. Process until smooth, scraping down the sides of the processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to serve.
- Season the steaks with salt and black pepper. Place them on the cooler side of the grill. Cover and cook until a thermometer inserted into the center of the steak registers 115°F (43°C), about 8 minutes per side. Move the steaks to the direct heat zone and cook, uncovered, until crispy and the temperature registers 125°F (52°C) for medium-rare, about 2 minutes per side.
- Transfer to a cutting board or baking sheet, brush steaks with tomato oil and let rest for 10 minutes before slicing.
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