for 4 person

T-bone steaks

2 tbsp	olive oil
4 sprig	rosemary, finely chopped
2	garlic cloves, squeezed
1 tsp	paprika
2	T-bone steaks (approx. 700 g/approx. 4 cm thick)

Reduction

1	shallot, coarsely chopped
1 dl	white wine
½ dl	white wine vinegar
1 tbsp	lemon juice
1	bay leaf
¼ tsp	mixed peppercorns

Béarnaise herb butter

100 g	butter, soft
½ bunch	tarragon, finely chopped
1 pinch	cayenne pepper
½ tsp	salt

Charcoal/gas/electric grill

1 tsp

salt

How it's done

T-bone steaks

Combine the oil, rosemary, garlic and paprika. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 24 hrs. Remove the meat from the fridge approx. 1 hr. prior to cooking.

Reduction

Place the shallot in a pan along with all the other ingredients up to and including the peppercorns, bring to the boil. Turn down the heat, reduce the liquid to 2 tbsp, strain, leave to cool.

Béarnaise herb butter

Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the tarragon, cayenne pepper and cooled reduction, season with salt. Place the butter on a piece of cling film, shape into a roll, refrigerate for approx. 30 mins.

Charcoal/gas/electric grill

Salt the meat, grill the meat over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side. Remove the meat from the barbecue, wrap in foil, leave to rest for approx. 10 mins. Serve the T-bone steaks with the béarnaise herb butter.

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