Rouge's grilled t-bone with lemony maître d' butter



10 min


4 Servings

* PLUS Barbecuing Time: 10 minutes
Rouge's grilled t-bone with lemony maître d' butter

Angus Fergusson


  • 1/2 cup unsalted butter , at room temperature
  • 1 small shallot , finely diced
  • 1 garlic clove , minced
  • 3 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1 tbsp chopped parsley


  • 4 400-g T-bone steaks
  • 1 tsp kosher salt


  • Whisk butter with shallot, garlic, lemon juice, Dijon and 1/2 tsp salt in a small bowl until combined. (Mixture may curdle slightly but will come together when butter is chilled.) Stir in parsley. Scrape mixture onto a piece of waxed paper. Fold 1 edge of the paper over butter and smooth, shaping the mixture into a log about 5 in. long. Seal by twisting the ends. Chill until firm, about 1 hour.
  • Preheat barbecue to medium-high. Sprinkle steaks with 1 tsp salt. Season with pepper.
  • Oil grill, then barbecue steaks, with lid open, 5 to 6 min per side for mediumrare. Transfer to a cutting board and let stand about 5 min before serving. Top each steak with a 1/2-in. round of butter, and serve with a side of Rouge’s grilled panzanella salad.

Nutrition (per serving)

  • Calories
  • 747,
  • Protein
  • 63 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 53 g,
  • Sodium
  • 734 mg.

Chef’s Tip:

“Look for T-bones with a big tenderloin and lots of marbling. My recipe is designed for big eaters,” says chef Paul Rogalski, co-owner of Rouge restaurant. For those with smaller appetites, remove meat from bone and carve into strips.