Grilled Marinated Eel River T-Bone Steaks with Truffle Tremor Butter

Recipe courtesy Ron Garrido, Avalon, Arcata, California
Show: The Big Cheese Episode: Beer and Cheese
TOTAL TIME: 7 hr 30 min
Prep: 15 min
Inactive Prep: 7 hr
Cook: 15 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 ounces red wine
  • 6 sixteen to twenty-ounce organic Eel River T-bone steaks
  • Truffle Tremor Butter, recipe follows
TRUFFLE TREMOR BUTTER:
  • 1 tablespoon truffle oil or 1/4 ounces black truffle, shaved into very thin slivers
  • Sea salt and freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Chop the fresh thyme. Place the cloves of garlic on a cutting board and, with the flat side of a knife, crush the cloves. Cut the onion in half and cut the halves into thin half-moon slices. Place all in a large bowl. Stir in the wine and oil, and then add the steaks (or you can layer everything in a large baking dish). Marinate in the refrigerator for 4 to 6 hours, turning the meat once or twice.

Preheat a grill to medium-high heat (about 400 degrees F).

Grill each steak to desired doneness, for 4 to 6 minutes each side for medium-rare, 7 to 8 minutes on each side for medium and 10 to 12 minutes each side for well-done.

Slice off 1 ounce rounds of the Truffle Tremor Butter to place on top of each steak as they come off the grill.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
All the ingredients must be at room temperature. Mix together the cheese, butter and truffle oil with a paddle, fork or your fingers. Taste and add sea salt and black pepper if necessary. Roll the flavored butter into a log with parchment paper or a kitchen linen. Refrigerate until the stick of butter is firm. This butter will freezer for up to 2 months if it is well wrapped.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.