- Main
- Beef
- American
- Make-ahead
- Grill
Ingredients
For the blue cheese–chive butter
- 1/2 cup
unsalted butter (1 stick), softened at room temperature
- 2 oz
blue cheese, crumbled (about 1/2 cup)
- 3 tbsp
fresh chives, finely chopped
- 1/2 tsp
coarsely ground black pepper
- 1/4 tsp
kosher salt
- 1/2 tsp
Worcestershire sauce (optional)
For the steaks
- 2
T-bone steaks, 1 1/2 inches thick (about 1 1/2 lb each)
- 4 tsp
kosher salt
- 2 tsp
coarsely ground black pepper
- 2 tsp
neutral oil, such as canola or grapeseed
flaky sea salt, for serving (optional)
Contains milk (unsalted butter (1 stick), blue cheese) and fish (Worcestershire sauce).
Whether it’s gluten-free depends on the Worcestershire sauce: check the label.
Worked out from the ingredients.
Steps
- Step 1
Make the butter: in a small bowl, mash the softened butter, blue cheese, chives, black pepper, salt and Worcestershire together with a fork until streaky and combined — a few lumps of cheese are good. Scrape it onto a sheet of plastic wrap or parchment, roll into a log about 1 1/2 inches thick, twist the ends closed and chill in the refrigerator until firm, at least 30 minutes (up to 3 days ahead).
10 min
- 1/2 cup unsalted butter (1 stick)
- 2 oz blue cheese
- 3 tbsp fresh chives
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp kosher salt
- 1/2 tsp Worcestershire sauce
- Step 2
About 45 minutes before you want to eat, take the steaks out of the refrigerator. Pat them very dry with paper towels, then season all over — both sides and the edges — with the kosher salt and black pepper. Let them sit at room temperature while the grill heats; this helps them cook evenly and brown well.
30 min, hands-off
- 2 T-bone steaks, 1 1/2 inches thick (about 1 1/2 lb each)
- 4 tsp kosher salt
- 2 tsp coarsely ground black pepper
- Step 3
Heat the grill for two-zone cooking: on a gas grill, turn the burners on one side to high and leave the other side off; on charcoal, bank the lit coals against one half of the grill. Close the lid and let it get ripping hot, about 15 minutes, then scrape the grates clean and wipe them with an oiled paper towel.
15 min, hands-off
- Step 4
Rub the steaks lightly all over with the neutral oil. Lay them over the hot side of the grill with the tenderloin (the smaller lobe) pointed toward the cooler side, since it cooks faster. Grill uncovered until deeply browned, 4 to 5 minutes, then flip and grill the second side 4 to 5 minutes more. If flare-ups get out of hand, slide the steaks to the cool side until the flames die down.
10 min
- 2 T-bone steaks, 1 1/2 inches thick (about 1 1/2 lb each)
- 2 tsp neutral oil, such as canola or grapeseed
- Step 5
Move the steaks to the cooler side of the grill, close the lid, and cook until an instant-read thermometer in the thickest part of the strip side (not touching bone) reads 125°F for medium-rare, about 4 to 8 minutes more depending on thickness. Pull at 120°F for rare or 135°F for medium.
6 min
- 2 T-bone steaks, 1 1/2 inches thick (about 1 1/2 lb each)
- Step 6
Transfer the steaks to a cutting board or warm platter. Cut the butter log into 1/2-inch rounds and lay 2 rounds on each steak. Tent loosely with foil and rest 10 minutes — the butter melts and the juices settle. Use this time to dress the wedge salad.
10 min, hands-off
- 1/2 cup unsalted butter (1 stick)
- 2 T-bone steaks, 1 1/2 inches thick (about 1 1/2 lb each)
- Step 7
Carve: run a knife along both sides of the bone to free the strip and the tenderloin, then slice each piece against the grain about 1/2 inch thick. Rebuild the slices around the bone on the platter, spoon the melted butter from the board over the top, and finish with flaky sea salt.
5 min
- 2 T-bone steaks, 1 1/2 inches thick (about 1 1/2 lb each)
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026