Indulge in a culinary experience that elevates your dinner game to gourmet heights with our Black Pepper Rosemary Crusted T-Bone Steaks topped with Roquefort Fig Butter! This mouthwatering recipe blends the robust flavors of black pepper and fresh rosemary with the creamy richness of Roquefort cheese and the sweet notes of fig preserves, creating a symphony of taste that will leave your taste buds dancing. Perfect for a special occasion or a cozy night in, these steaks are not just a meal; they’re an unforgettable experience. Ready to impress your guests or treat yourself? Let’s dive into the details of this delectable dish!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 T-bone steaks
- 2 tbsp black pepper
- 1 tbsp fresh rosemary, chopped
- 4 tbsp Roquefort cheese
- 2 tbsp fig preserves
- Salt to taste
Instructions
- Remove T-bone steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect crust.
- Mix chopped fresh rosemary and freshly ground black pepper in a small bowl, creating a seasoning blend.
- Season steaks generously on both sides with salt, then press the rosemary-black pepper mixture firmly into the meat's surface, creating an even crust.
- Preheat a cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot, about 4-5 minutes.
- Add a small amount of high-heat cooking oil like grapeseed or avocado oil to the pan, swirling to coat the surface.
- Carefully place steaks in the hot skillet, allowing them to sear without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Flip steaks and cook an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- While steaks are cooking, mix softened Roquefort cheese with fig preserves in a small bowl until well combined.
- Remove steaks from skillet and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Top each steak with a generous dollop of Roquefort fig butter just before serving, allowing it to melt slightly over the warm meat.
- Slice against the grain and serve immediately, garnishing with additional fresh rosemary if desired.
Tips
- Room Temperature Steaks: Always remember to take your T-bone steaks out of the refrigerator 30-45 minutes before cooking. This allows them to reach room temperature, ensuring they cook evenly and achieve that perfect sear.
- Drying is Key: Pat the steaks dry with paper towels before seasoning. Removing excess moisture is crucial for getting a beautifully browned crust that enhances the overall flavor and texture.
- Crust Creation: When mixing your seasoning blend of rosemary and black pepper, be generous! Press the mixture firmly into the meat to create a flavorful crust that locks in juices while cooking.
- Preheating the Pan: A hot skillet is essential for achieving that mouthwatering crust. Preheat your cast-iron skillet or heavy-bottomed pan until it’s smoking hot—this usually takes about 4-5 minutes.
- Oil Selection: Use a high-heat cooking oil like grapeseed or avocado oil to prevent smoking and ensure a good sear. Avoid olive oil, as it has a lower smoke point.
- Don’t Rush the Flip: Allow the steaks to sear undisturbed for 3-4 minutes on each side. This helps develop a rich, golden-brown crust that enhances the flavor.
- Resting Time: After cooking, let the steaks rest for 5-7 minutes. This step is vital as it allows the juices to redistribute, ensuring each bite is tender and juicy.
- Butter Melting Magic: Top your steaks with the Roquefort fig butter just before serving. The warmth of the steak will melt the butter slightly, creating a luxurious sauce that complements the meat perfectly.
- Slice Against the Grain: For the best texture, slice your steaks against the grain. This technique ensures each bite is tender and easy to enjoy.
- Garnish for Presentation: Don’t forget to add a sprinkle of fresh rosemary for a pop of color and added flavor. It makes your dish look as good as it tastes!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 8g
Protein: 45g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 130mg
