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Grilled T-bone Steak with Blue Cheese, Bacon, and Chive Butter

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T-bone Steak with Blue Cheese Bacon and Chive Butter

Do you know the music of T Bone Burnett, Grammy and Academy award winning producer and musician? We watched HBO’s newest drama, True Detective, this year, and the music captivated me in every episode. After a little research, I learned that T Bone selected the music for the series, some of which was his original music.

Curious about his work, I downloaded some of his music and, and I now count myself as a big fan. Not only is he a prolific producer, having worked with the likes of Roy Orbison, John Mellencamp, Counting Crows, Elton John, Elvis Costello, and Leon Russell, but his original music spans many years and several different genres. He composed the scores to several popular Hollywood films.

As I was listening to his music over the weekend, my mind wandered to food and more specifically, T-bone steaks for obvious reasons. I realized I hadn’t eaten one of these delicious steaks in years. When my mother made steak for the family, she often chose T-bone. It’s odd that I don’t see them on restaurants menus that much anymore.

T-bone Steak with Blue Cheese Bacon and Chive Butter

T-bone steaks and their cousin, the porterhouse, come from the short loin portion of the cow. Appropriately named, the steaks contain a t-shaped bone with a New York strip on one side of the bone and tenderloin on the other side. A larger portion of tenderloin distinguishes the porterhouse from the t-bone.

Today’s post features grilled t-bone steaks with blue cheese, bacon, and chive butter. I personally think that a grilled steak only needs salt, pepper, olive oil, and nothing more. Any additional flavor comes from a pat of compound butter melted over the steak the minute it comes off the grill. Compound butter is nothing more than softened butter mixed with any number of supplementary ingredients. I couldn’t think of a better combination of flavors to top these steaks with than blue cheese, bacon, and chives. This recipe will make more butter that you’ll need for the steaks, but it will keep in the refrigerator and you can use it on other meats, vegetables, or toast.

The accompanying grilled okra, Vidalia onion, and cherry tomatoes require only olive oil, salt, and pepper and few minutes on a hot grill.

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Grilled T-bone Steak with Blue Cheese, Bacon, and Chive Butter

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Grilled T-bone Steak with Blue Cheese, Bacon, and Chive Butter

Ingredients

For the steak:

1 stick unsalted butter, room temperature

1/4 cup blue cheese crumbles (plus additional for garnish)

1 tablespoon finely chopped cooked bacon

1 tablespoon chopped chives

1/8 teaspoon salt

2 T-bone steaks (1 to 1/2 pounds each)

2 tablespoons extra virgin olive oil

Salt and pepper

For the vegetables:

1 large Vidalia onion

1 pint cherry or grape tomatoes

1 pound fresh okra

Extra virgin olive oil

Salt and pepper

Instructions

For the steak:

1. Using a fork, combine butter, blue cheese, bacon, chives, and salt together in a small bowl. Roll the butter in plastic wrap, forming a log. Refrigerate for 1 hour.

2. Preheat grill to high heat. Brush steaks with olive oil and season both sides with salt and pepper. Place steaks on grates and grill for 3 to 4 minutes on each side or until internal temperature reaches 130 degrees for medium rare or 135 for medium. Remove from grill, top with a slice of compound butter, and let rest for 5 to 10 minutes. Serve with grilled vegetables.

For the vegetables:

1. Trim and peel onion, leaving root end intact. Slice into 3/4 inch wedges. Brush with olive oil and season with salt and pepper.

2. Drizzle tomatoes and okra with olive oil and season with salt and pepper. Either using a grill pan on the stove top or a slitted pan suitable for your gas grill, grill vegetables over high heat until okra and onions are browning and tomatoes are softening. Remove from grill and serve immediately with steak.

https://southernboydishes.com/2014/08/05/grilled-t-bone-steak-with-blue-cheese-bacon-and-chive-butter/

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Comments

  1. Hello Bill,
    Oh goodness…We had this meal last night with your Creamed Corn, and oh what a wonderful meal! I just found your site and have fallen in love with your recipes. I appreciate how you take the time to explain how to make them, share stories about the recipes and provide pictures. This has allowed me to become a better cook.
    Thank you!

    Reply

  2. Oh YUM!!! Like you, I haven’t had a T-bone steak in a very long time! Now you have me craving one with some blue cheese, bacon and chive butter. What a great summer meal! I’ve heard a lot about True Detective. I’m hoping it comes out on Netflix soon.

    Reply

  3. I haven’t had a T-bone (or porterhouse) in ages! I love serving individual T-bones, but when I get a porterhouse I always get a big one (2 pounds or so), and then slice it thinly and serve the slices. In either case, a good compound butter is absolutely necessary, IMO, and yours is a good one. Thanks.

    Reply

  5. T-Bones are making a big comeback in LA. Those and the GIANT “Cowboy” steaks which I had never heard of until suddenly they were on every menu in town. Me however, I prefer to grill steak at home. GREG

    Reply

  6. Fantastic looking steak, Bill! I love a T-bone steak too – it’s the best of all worlds with the strip steak and that luscious bit of tenderloin. Yum! I might have to throw a couple on the grill this weekend. Cheers!

    Reply

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