Grilled T-bone steaks with seaweed butter
T-bones take longer to cook, but the results are well worth the wait. The savouriness of seaweed butter does something magic with the flavours of the beef (expect people to ask for the recipe), but a little soy sauce or miso also does the job well.
Recipe by Helen Graves
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- Pluschilling + resting
- 2g Cooks' Ingredients Dulse Seaweed
- 100g unsalted butter, softened
- 2 x 850g packs T-bone steaks
- Neutral oil, for cooking (such as vegetable or sunflower)
Light the barbecue. Lightly toast the dulse in a hot, dry pan until fragrant and crisp. Transfer to a small food processor and pulse until finely chopped, then add the butter and process until combined. Put onto a sheet of baking parchment and roll into a log, then chill until ready to use.
Once the barbecue is really hot, pat the steaks dry with kitchen paper, rub with a little oil and season with sea salt flakes. Put over direct heat and cook, flipping every minute or so, for around 17-20 minutes for medium rare, or until cooked to your liking. Ensure all cut surfaces are well browned. Transfer to a large plate or board.
Cut half the seaweed butter into slices and lay on top of the steaks; rest for at least 10 minutes, loosely covered. Thinly slice the steak against the grain and serve with a sprinkling of sea salt flakes and the remaining seaweed butter alongside, if you like.
Typical values per serving when made using specific products in recipe