T-Bone Steaks with Crème Fraiche Sauce

Category, , , , CuisineDifficultyBeginner
Yields1 Serving
Prep 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
 2 T-Bone steaks, 2.5cm thick
 Sea salt
 Freshly ground black pepper
CRÈME FRAICHE SAUCE
 40 g butter
 2 golden shallots, finely chopped
 2 tsp Dijon mustard
 200 ml crème fraiche (see note for substitute)
 1 egg yolk
 5 ½ finely chopped fresh chives or tarragon, plus extra to garnish
 ½ lemon, 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.

Tip:
6

Crème fraiche substitute: 100ml light cream + 100mL sour cream.

Ingredients

THE INGREDIENTS
 2 T-Bone steaks, 2.5cm thick
 Sea salt
 Freshly ground black pepper
CRÈME FRAICHE SAUCE
 40 g butter
 2 golden shallots, finely chopped
 2 tsp Dijon mustard
 200 ml crème fraiche (see note for substitute)
 1 egg yolk
 5 ½ finely chopped fresh chives or tarragon, plus extra to garnish
 ½ lemon, 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.

Tip:
6

Crème fraiche substitute: 100ml light cream + 100mL sour cream.

T-Bone Steaks with Crème Fraiche Sauce
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