20 Jun Dry Aged T-Bone Steak with Red Wine and Dried Olive Butter

Posted at 15:47h in Beef, Mains, Recipes, Red Wine by

Dry Aged T-bone Steak with Red Wine and Dried Olive Butter
Dry Aged T-bone Steak with Red Wine and Dried Olive Butter
Print Recipe
Ask your butcher for the best cuts of dry aged T-bone he can find and have hom slice it thick! Dry aged meat really brings out the character of the meat as all the extra moisture in the meat has evaporated and the flavour condensed. I fry this steak simply in little olive oil and bay leaves and serve it with a delicious dried olive and red wine butter with some roasted sweet potato, aubergines and brown mushrooms. I love the deep dark flavour combinations and it is excellently suited to the Dr. Charles Niehaus Roodeberg Red
Servings Prep Time
4 people 25 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
6 minutes
Dry Aged T-bone Steak with Red Wine and Dried Olive Butter
Dry Aged T-bone Steak with Red Wine and Dried Olive Butter
Print Recipe
Ask your butcher for the best cuts of dry aged T-bone he can find and have hom slice it thick! Dry aged meat really brings out the character of the meat as all the extra moisture in the meat has evaporated and the flavour condensed. I fry this steak simply in little olive oil and bay leaves and serve it with a delicious dried olive and red wine butter with some roasted sweet potato, aubergines and brown mushrooms. I love the deep dark flavour combinations and it is excellently suited to the Dr. Charles Niehaus Roodeberg Red
Servings Prep Time
4 people 25 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
6 minutes
Ingredients
Red wine and dried olive butter
  • 200 g Butter
  • 125 ml Dr. Charles Niehaus Red wine
  • 30 g dried olives
  • 2 cloves garlic grated
  • 4 sprigs thyme
  • 1 pinch Salt & Pepper
Meat
  • 4 cuts thick dry aged T-bone steaks
  • cotton twine
  • Bay leaves
  • olive oil to rub
  • 1 pinch Salt & Pepper
Instructions
Red wine and dried olive butter
  1. Soften the butter till room temperature
  2. Pour the wine into a small sauce pan and reduce until about 1 tablespoon of red wine is left, let it cool.
  3. Chop the olives, grate the garlic and strip the thyme. Add all the ingredients into a mixing bowl and whip the butter with a whisk.
  4. Place onto some baking paper in shape into a cylinder, place in the fridge to harden, cut and serve on the meat.
Meat
  1. Tie the T-bone steaks criss cross with cotton twine and stick some fresh bay leaves under the string, about 6 to 8 per steak.
  2. Rub the steak with some olive oil, heat a griddle pan till its piping hot and start frying the meat at least 4 to 5 minutes to a side as well as the fat side, set aside to rest.
  3. Just before serving place the meat into a hot 200 degree oven and grill for about 5 minutes until meat is warmed through.
  4. Serve the meat with discs of the red wine and olive butter and let the butte melt into the meat.
  5. Serve with pan fried or oven baked root vegetables such as sweet potatom large brown mushrooms and grilled aubergines.
Recipe Notes

Oven:  200 degrees celsius