T-bone steaks with bistro butter
Photo by Annabel Langbein Media
Be sure to preheat the pan when you cook steak so it's nice and hot and take care not to overcrowd it as this reduces the cooking temperature, slowing cooking and reducing caramelisation and flavour.
For the steaks
For the bistro butter
- To make bistro butter, beat all ingredients until evenly combined. Form into a log and wrap in waxed paper, twisting the ends to secure. Chill. You can make this in advance and chill or freeze until needed. Cut into slices to serve over cooked steaks.
- Allow steak to come to room temperature. Heat a heavy-based frying pan or barbecue grill until very hot. Season steak generously on both sides with salt and pepper.
- Place 1 tsp butter on each steak and flip over into hot pan, butter-side down. It should sizzle as it hits the pan or hotplate. Fry over a medium-high heat until done to your liking (for rare steaks allow about 1½ minutes per side, for medium-rare allow about 2½ minutes per side and for well done allow 4 minutes per side).
- Remove from pan and allow to rest for 1-2 minutes before serving topped with a slice of bistro butter.
More steak recipes from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.