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Broiled T-Bone Steaks with Parsley Butter and Summer Green Bean Salad

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Source: Steaklover's Companion

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Rating:

Reviews: 1 See Reviews

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

T-bone steaks are cut from the center of the short loin and are so called because of the T-shaped bones that separate the smaller section of the tenderloin from the larger top loin part. Some of my overseas friends think of T-bones as quintessentially American, and they are a popular cut among steak connoisseurs. In this recipe, you can grill the T-bones rather than broil them if you prefer.

RECIPE INGREDIENTS

For the Bean Salad:

1 pound haricot verts (thin green beans), ends trimmed

2 large ripe tomatoes, cut in half, seeded, and julienned

1 clove garlic, finely minced

3 tablespoons olive oil

Dash of red wine vinegar

1 tablespoon julienned fresh basil leaves

For the Parsley Butter:

8 tablespoons (1 stick) butter, softened

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh flat-leafed parsley

For the Steaks:

4 T-bone steaks, about 16 ounces each

Broiled T-Bone Steaks with Parsley Butter and Summer Green Bean Salad Recipe at Cooking.com

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DIRECTIONS

FOR THE BEAN SALAD:
Bring sauce pan of salted water to a boil. Add the beans and blanch for 3 to 4 minutes. Drain and transfer immediately to a bowl of ice water until cool. Drain the beans again, pat dry, and transfer to a mixing bowl. Add the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper, and toss together. Set aside.

FOR THE PARSLEY BUTTER:
Place all the ingredients in a food processor and run until smooth. Place the butter on wax paper, form into a cylinder and roll up, or place in a small tub and form a large pat.

FOR THE STEAKS:
Preheat the broiler. Season the T-bones with salt and pepper, and place on a rack at least 2 to 3 inches below the heat source. Cook for 5 to 6 minutes per side for medium-rare, and about 7 minutes per side for medium, turning them once. About 1 minute before removing the steaks from the broiler, place a round or pat of parsley butter on top of each steak and let melt.

TO SERVE:
Remove the steaks from the broiler, being careful not to let the melted butter run off the steaks. Serve with the bean salad.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Herb-Garden Cooking

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

1423

Fat. Total:

114g

Fiber:

Carbohydrates, Total:

15g

Sodium:

241mg

% Cal. from Fat:

72%

Cholesterol:

293mg

Protein:

84g

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Olyver, VA

Reviewed: 11/10/2006

See all of Olyver's reviews »

This recipe turned out lovely,the next time I will use a grill that will show the markings . Then I will rate it a >5< cupper

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24 people gave this Cheers. Click here to Cheer this review.

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