T-Bone Steaks with Shallot Butter
T-Bone Steaks with Shallot Butter
Ingredients
- ½ cup (115 g) salted butter, softened
- 1 tbsp finely chopped shallot
- 1 tsp chopped fresh tarragon
- ¼ tsp ground pepper
- 2 tsp salt
- 2 tsp ground pepper
- ½ tsp celery salt
- 4 T-bone steaks, about ½ to ¾ inch (1.5 to 2 cm) thick, at room temperature for 30 minutes
Instructions
- In a bowl, combine all the ingredients.
- On a sheet of plastic wrap, place the shallot butter and roll into a 1 ½-inch (4 cm) long cylinder. Twist both ends of the plastic wrap to seal and refrigerate for 2 hours, or until firm to the touch.
T-Bone Steaks with Shallot Butter