Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • ½ peeled and small diced sweet onion
  • 4 finely minced cloves of garlic
  • 12 ounces softened unsalted butter
  • 2 tablespoons fresh chopped thyme
  • 2 tablespoons fresh chopped rosemary
  • zest of 2 lemons
  • juice of 2 lemons
  • 1 tablespoon Worcestershire sauce
  • 2 1- pound T Bone Steaks
  • sea salt and fresh cracked pepper to taste
  • 3 large washed Idaho potatoes
  • 3 tablespoons of olive oil
  • 1 tablespoon sea salt
  • shredded cheddar cheese for garnish
  • chopped fresh chives for garnish
  • chopped crispy bacon for garnish
  • roasted garlic bulbs and tomatoes on the vine for garnish

Instruction

  • Preheat the grill to high heat, 450° to 550°.
  • Butter: Add 1 tablespoon of olive oil to a medium-size saute pan over medium-low heat and cook the onions and garlic until lightly browned, about 5 to 7 minutes. See note.
  • Transfer the onions and garlic to a stand mixer with the whisk attachment along with the butter, lemon zest, lemon juice, thyme, rosemary, Worcestershire sauce, salt and pepper and mix on medium speed for 5 to 7 minutes or until light and fluffy. See note.
  • Steak: Coat the steak in the remaining 2 tablespoons of olive oil on all sides and season the steak on all sides with salt and pepper and place on a very hot grill (450° to 550°).
  • Cook for 4 minutes, give a quarter turn and cook for 2 more minutes and then flip over cooking for another 2 minutes to achieve a rare to medium-rare internal temperature.
  • Rest the steak for 3 to 5 minutes before serving with the lemon butter, slicing and serving.
  • Optional Baked Potato: In a large bowl coat the potatoes with 3 tablespoons of olive oil and 3 teaspoons of sea salt and poke some holes in the potatoes using a fork.
  • Once coated place on a sheet tray lined with parchment paper and place in the oven and bake at 375° for 60 minutes.