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

  • Active Time 30m
  • Total Time 30m
  • Rating ****

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. Haricots verts (literally "green beans" in French) are also known as French Beans, and the technique of blanching them in ice water keeps them crisp and tender while retaining all their color and flavor. The parsley butter is a great culinary asset to keep on hand because you can also use it for fish, and it freezes well.


  • For the Bean Salad:
  • Salt
  • 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
  • Ground pepper
  • 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



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 to taste, and toss together. Set aside.


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.


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.


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.

RecID 3534

nutrition information per serving

1423 calories; 114g total fat; 293mg cholesterol; 241mg sodium; 15g carbohydrates; 6g fiber; 84g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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