Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
Flame grilled T-Bone steaks on the barbecue are impressive, especially when served with this luxurious sauce. This crème fraiche sauce is light, yet creamy, the lemon adds a refreshing tang making this sauce fantastic with any steak.
THE INGREDIENTS
2T-Bone steaks, 2.5cm thick
Sea salt
Freshly ground black pepper
CRÈME FRAICHE SAUCE
40gbutter
2golden shallots, finely chopped
2tspDijon mustard
200mlcrème fraiche (see note for substitute)
1egg yolk
5 ½finely chopped fresh chives or tarragon, plus extra to garnish
½lemon, juice
Sea salt and freshly ground black pepper, to taste
1
Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
2
In a Weber Q® Ware Small Frying Pan add the butter and shallots. Lightly coat the steaks with olive oil and season with salt and pepper.
3
Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.
4
Grill the steaks over direct high heat, with the lid closed, for 2 to 4 minutes per side, or until cooked to your liking. Once cooked, remove the steaks from the barbecue and leave to rest. Season the sauce with salt and pepper to taste.
5
Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.
5 ½finely chopped fresh chives or tarragon, plus extra to garnish
½lemon, juice
Sea salt and freshly ground black pepper, to taste
Directions
1
Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
2
In a Weber Q® Ware Small Frying Pan add the butter and shallots. Lightly coat the steaks with olive oil and season with salt and pepper.
3
Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.
4
Grill the steaks over direct high heat, with the lid closed, for 2 to 4 minutes per side, or until cooked to your liking. Once cooked, remove the steaks from the barbecue and leave to rest. Season the sauce with salt and pepper to taste.
5
Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.
