Grilled T-Bone Steaks with Compound Butter & Asparagus

Indulge in the ultimate steakhouse experience right in your own backyard with these perfectly grilled T-Bone steaks. The T-Bone offers the best of both worlds: a tender filet mignon on one side and a flavorful New York strip on the other, separated by the bone which imparts even more depth of flavor during cooking. We’ll elevate these premium cuts with a rich garlic herb compound butter that melts beautifully over the hot steak, a luscious red wine pan sauce made from the pan drippings, and a side of perfectly roasted asparagus, brightened with a squeeze of lemon. This meal is a celebration of flavor and texture, designed for those special occasions or simply when you crave a truly unforgettable steak dinner.

Ingredients:

For the T-Bone Steaks:

• 2 T-Bone steaks, about 1-1.5 inches thick (18-24 oz each)
• 2 tablespoons olive oil
• Coarse sea salt and freshly ground black pepper, to taste

For the Garlic Herb Compound Butter:

• 4 tablespoons (½ stick) unsalted butter, softened
• 2 cloves garlic, minced very fine
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• ½ teaspoon fresh thyme, finely chopped
• Pinch of salt and black pepper

For the Red Wine Pan Sauce:

• 1 tablespoon butter (from the steak cooking, if any remains)
• 1 small shallot, finely minced (or ¼ small onion)
• ½ cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
• ½ cup beef broth
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

For the Roasted Asparagus:

• 1 bunch fresh asparagus (about 1 pound)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Step-by-Step Instructions:

1. Prepare the Compound Butter: In a small bowl, combine the softened butter with minced garlic, chopped parsley, rosemary, thyme, salt, and pepper. Mix until well combined. Spoon the mixture onto a piece of parchment paper or plastic wrap, roll it into a log, and twist the ends. Refrigerate for at least 30 minutes, or until firm. This can be made several days in advance.
2. Prepare the Asparagus: Preheat your oven to 400°F (200°C). Wash the asparagus thoroughly and snap off the tough, woody ends. On a baking sheet, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer.
3. Roast Asparagus: Place the baking sheet with asparagus into the preheated oven. Roast for 10-15 minutes, depending on thickness, until tender-crisp and slightly browned. While the asparagus roasts, you can begin preparing the steaks.
4. Prepare the Steaks: Remove the T-Bone steaks from the refrigerator about 30-45 minutes before cooking to allow them to come closer to room temperature. This promotes more even cooking. Pat the steaks thoroughly dry with paper towels. Drizzle both sides with olive oil and season generously with coarse sea salt and freshly ground black pepper.
5. Preheat Grill/Pan: Heat your grill (charcoal or gas) to high heat, or place a large cast-iron skillet over high heat on the stovetop. Ensure the grill grates or pan are very hot before adding the steaks.
6. Grill the Steaks:
   • Place the seasoned T-Bone steaks on the hot grill or in the hot pan. For a 1-inch thick steak aiming for medium-rare:
     • Sear for 2-3 minutes per side to get a beautiful crust.
     • Then, reduce the heat to medium (or move to a cooler part of the grill) and continue cooking for another 4-7 minutes per side, flipping once, until desired doneness is reached.
   • Doneness Guide (using an instant-read thermometer):
     • Rare: 125-130°F (52-54°C)
     • Medium-Rare: 130-135°F (54-57°C)
     • Medium: 135-140°F (57-60°C)
     • Remember, the temperature will rise 5-10°F during resting.
7. Rest the Steaks: Once cooked to your liking, transfer the steaks to a cutting board. Immediately place a generous pat of the prepared compound butter on top of each hot steak. Tent loosely with foil and let the steaks rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak, and the compound butter will melt into a delicious glaze.
8. Make the Red Wine Pan Sauce (Optional – if using a pan): While the steaks rest (and if you cooked in a skillet), use the same pan with any remaining drippings. Add 1 tablespoon of butter (if needed) and melt over medium heat. Add the minced shallot and sauté for 1-2 minutes until softened. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half. Add the beef broth and Dijon mustard, bring to a simmer, and cook until the sauce thickens slightly. Season with salt and pepper to taste. Strain for a smoother sauce if desired.
9. Serve: Slice the rested T-Bone steaks against the grain (if desired, or serve whole). Place them on plates with the roasted asparagus. Drizzle with the pan sauce (if made) and garnish with lemon wedges for the asparagus. Serve immediately.

Tips, Variations, and Storage:

• Reverse Sear: For very thick steaks (1.5 inches or more), consider the reverse sear method: bake in a low oven (250°F/120°C) until the internal temperature is about 10-15°F below your target, then sear on a screaming hot grill or pan for a perfect crust.
• Compound Butter Variations: Get creative! Try blue cheese and chive butter, sun-dried tomato and basil butter, or chili-lime butter.
• Sauce Alternatives: If skipping the pan sauce, a simple drizzle of good quality balsamic glaze or extra compound butter is also delicious.
• Asparagus Doneness: Adjust roasting time for asparagus based on its thickness and your desired crispness.
• Storage: Cooked steaks are best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to avoid overcooking and drying out the meat. The compound butter can be stored in the refrigerator for up to 2 weeks or frozen for several months.

Pairings:

• Wine: A bold red wine is the classic choice! A Cabernet Sauvignon, Malbec, Syrah/Shiraz, or Zinfandel will perfectly complement the rich flavors of the T-Bone steak and red wine sauce.
• Sides: Beyond asparagus, consider creamy mashed potatoes, a loaded baked potato, sautéed mushrooms, creamed spinach, or a simple garden salad with a robust vinaigrette.
• Bread: Crusty bread or garlic bread is excellent for soaking up any leftover sauce or steak juices.

Quick Info:

• Prep Time: 20 minutes (plus 30 minutes for compound butter to chill and 30-45 minutes for steaks to come to temp)
• Cook Time: 20-30 minutes (includes asparagus roasting and steak grilling)
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes (excluding chilling/temp time)
• Servings: 2
• Cuisine: American Steakhouse Inspired
• Effort Level: Medium