T-Bone Steaks with Crème Fraiche Sauce
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.
Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
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.
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.
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.
Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.
Crème fraiche substitute: 100ml light cream + 100mL sour cream.
Ingredients
Directions
Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
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.
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.
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.
Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.
Crème fraiche substitute: 100ml light cream + 100mL sour cream.