As a chef, I’ve cooked so many steaks, T-bone steak with Béarnaise sauce is a classic. This is one dish that never disappoints, a perfectly cooked T-bone steak is something magical.

T-bone steak with Béarnaise sauce is a true steakhouse favorite, known for its distinctive T-shaped bone and tender, juicy meat. It’s a steak that has the best of both worlds.

On one side is the succulent tenderloin (eye fillet) and the juicy strip steak (sirloin) on the other. Both elegant and hearty, make it perfect for special occasions, date nights, or simply when you’re craving steak.

Paired with a Béarnaise sauce, this steak becomes even more irresistible. Béarnaise is a derivative sauce of Hollandaise, one of the classic French mother sauces.

Béarnaise is made with egg yolks, butter, and a reduction of white wine vinegar, white or red wine, shallots, tarragon, bay leaves, and peppercorns.

Giving it a tangy, herbaceous flavor that perfectly complements the meaty, beefy taste of the T-bone steak.

While this dish may seem intimidating to make at home, It is actually quite simple. With the right techniques, equipment, and ingredients.

In this post, we’ll guide you through the process of cooking a perfect T-bone steak. Creating a restaurant quality Béarnaise sauce that will leave you wanting more. So let’s get started!

The Essential Ingredients for Perfect T-Bone Steak with Béarnaise Sauce

To create the perfect T-bone steak with Béarnaise sauce, you need to have quality ingredients. And a desent cast iron pan.

I’m also serving the T-bone steak with sautéed green beans and a potato rosti. The green beans add a fresh crunch to the dish. The rosti brings in starch to complement the steak with Béarnaise sauce.

Each ingredient plays a crucial role in creating a restaurant quality meal that is both satisfying and memorable.

Here are the essential ingredients for creating the perfect T-bone steak with Béarnaise sauce.

T Bone Steak Ingredients

• 400-500g (14.1-17.63oz) T-Bone steak.
• Himalayan pink salt
• 100g (3.52oz) Salted butter.
• 2 sprigs of Fresh thyme.
• 3 cloves of Fresh garlic.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• T-Bone Steak — The foundation of this dish is a quality free-range or organic T-bone steak. Look for T-bone steaks with a good amount of marbling. The steak should be at least 2.54cm (1 inch) thick.
• Sea Salt — To bring out the natural flavors of the steak, it is essential to season it with quality sea salt (I’m using Himalayan pink). There are many other quality sea salts you can use.

• Salted Butter — An essential ingredient for basting the steak. Use salted butter as it adds rich buttery notes and more flavor.
• Fresh Garlic And Thyme — I use fresh garlic and thyme as flavor enhances. Add them with the butter to infuse layers of flavor into the T-bone steak with Béarnaise sauce.

• Potatoes — Be sure to select starchy potatoes such as Agria, Russets, or Yukon Golds. Their texture and starch content are perfect for making rostis. Opt for unwashed potatoes as they retain their natural starches and won’t hold any extra moisture.
• Green Beans — Seek out green beans that are firm and without any blemishes or discoloration. I prefer French beans for their exceptional flavor and texture. As well as their versatility as a garnish for a wide range of dishes.

Béarnaise Sauce Ingredients

• 2 Hens eggs yolks only
• 200g (7.05oz) Butter salted
• ¼ cup of white wine vinegar (you can use champagne, white, or cider vinegar).
• ¼ cup of white wine (Chardonnay or Sauvignon Blanc).
• 1 teaspoon tarragon dried.
• 1 tablespoon of brunoise shallots.
• 8 Peppercorns.
• 1 Bay leaf.

The Reduction Ingredients

• White Wine Vinegar — An essential ingredient used to add a tangy flavor to the Béarnaise sauce. This balances out the richness of the butter. Use quality white wine vinegar to ensure the sauce has its signature flavor. You can also use champagne, white, or cider vinegar.
• White Wine — This not only balances out the tartness of the vinegar. Also imparts a gentle sweetness that complements the savory richness of the sauce. The ideal wines to use are the smooth and buttery Chardonnay or the crisp and fruity Sauvignon Blanc. And if you’re feeling adventurous, You can use red wine as it can bring a slightly more fruity tang to your Béarnaise sauce.

• Shallots — These are a key ingredient in the Béarnaise sauce reduction, providing a subtle, sweet onion flavor. Brunoise (finely chop) the shallots first.
• Dried Tarragon — This is the undeniable hero that brings a unique flavor to Béarnaise sauce. Its anise-like essence is both bittersweet and well-balanced, making it the perfect complement to the other ingredients. For a flavor punch, use dried tarragon, as its potency is stronger. However, you can also sprinkle some finely chopped fresh tarragon into the finished sauce to add an extra layer of flavor, this is entirely optional.
• Peppercorns And Bay Leave — These ingredients add layers of flavor to the Béarnaise sauce. They are both great flavor enhancers and should be added to the reduction.

Emulsion Ingredients

• Egg Yolks — They are the luscious heart of Béarnaise sauce, imparting their signature velvety texture. For the most indulgent results, opt for free-range eggs whenever possible. Not only do they offer a richer taste, but their creamy yolks are the perfect foundation for emulsion sauces.
• Salted Butter — The final ingredient in Béarnaise sauce, and salted butter is the second ingredient of the emulsion. Use quality salted butter for the best results, as the salted butter imparts a defined taste. This can also eliminate the need for additional salt in the sauce.

By using these essential ingredients, you can create a delicious T-bone steak with Béarnaise sauce. That will impress even the most discerning food critic.

• The detailed Béarnaise sauce recipe can be found here. The Secret To Restaurant Quality Béarnaise Sauce At Home.

T-Bone Steak The King of the Grill

T-bone steak is a classic steakhouse cut of beef. That is well known for its impressive size and delicious taste.

With its signature T-shaped bone, the T-bone steak has a unique blend of meat and bone that makes up the cut.

The T-bone steak comes from the short loin of the beef and is made up of two different muscles, the tenderloin (eye fillet), and the strip steak (sirloin).

This combination of meat and bone makes for a unique flavor that is hard to find in other cuts of beef. I like to think of it as the all-in-one steak.

This combination of meat and bone makes for a unique flavor. This is hard to find in other cuts of beef. T-bone steak with Béarnaise sauce is the king of the grill and is sure to impress any meat lover.

Mastering T-Bone Steak with Béarnaise Sauce A Step-by-Step Recipe

Nothing quite like a perfectly cooked T-Bone steak with Béarnaise sauce. When you pair green beans and potato rosti, it’s a match made in culinary heaven.

First, you’ll want to make the Bearnaise sauce.

• The detailed Béarnaise sauce recipe can be found here. The Secret To Restaurant Quality Béarnaise Sauce At Home.

• Preheat the convection oven to 200°C (392°F). For a regular conventual oven 220°C (428°F).

1. Potato Rosti – Peel and wash the potatoes. Then, use a grater or food processor to shred them into thin, even shreds. Season them with sea salt and pepper and let them stand for about 30 seconds.
   • Squeeze out any excess moisture with a clean kitchen towel or paper towel. Pack the grated potato into steel rings or even into greased Texas-size muffin trays.

2. Place the compact grated potato onto a baking tray lined with a Silpat baking pad or parchment paper.
   • Remove the steel rings and place the tray into the oven for 15-20 minutes. When done take them out of the oven and rest for 1-2 minutes.

3. Heat a non-stick pan or skillet over medium-high heat. Add a generous amount of oil to the pan. Once the oil is hot, add the rosti to the pan and cook them until they turn golden brown. Make sure to turn them so they are evenly colored on both sides.

4. Blanching Green Beans – start by bringing a large pot of salted water to a rolling boil. While the water is heating up, trim the ends of the green beans.
   • Once the water has reached a boil, add the green beans and cook for 1-2 minutes or until the beans are bright green, crisp, and tender.
   • Using a slotted spoon, remove the beans from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Drain the beans through a sieve.

5. Sautéing Green Beans – heat a large skillet over medium-high heat and add a splash of oil like rice bran. Once the oil is shimmering and hot, add the blanched green beans to the skillet.
   • Sauté the beans, stirring occasionally, for 2-3 minutes or until they are lightly browned and tender. Season the beans with salt and pepper to taste and serve hot.

The Secret to Perfectly Cooked T-Bone Steak Every Time

T-bone steak with Béarnaise sauce is a classic cut that has stood the test of time. It’s juicy, tender, and packed with flavor. Making it a popular choice for steak lovers all over the world.

However, cooking the perfect T-bone steak can be a challenging task, as it requires attention and skill. We’re sharing with you the secret to perfectly cooked T-bone steak with Béarnaise sauce every time.

To master the cooking of this classic cut of beef you’ll need to follow a simple process.

1. The First Secret is to start with a high-quality cut. Look for T-bone steaks that are well-marbled with fat. This will ensure that your steak is juicy and flavorful.
   • One of the most important things to remember make sure your steak is at room temperature before cooking. Taking it out of the fridge 30 minutes before cooking will help it cook more consistently and evenly.

2. Preheat your cast iron pan to a high temperature. You want the surface to be hot enough to sear the steak and lock in the juices. The pan should just be starting to smoke. Season the steak with a generous amount of salt on both sides. And rub a small amount of oil onto the surface.

3. The Second Secret Gently lay the T-bone steak onto the cast iron pan, and watch as it starts to form a beautifully caramelized crust. Once you have seared the steak on both sides. Add a generous amount of butter, and let it slowly melt and coat the steak with its rich flavor.

4. As the butter renders down, add the fresh thyme and garlic to the pan. Take a spoon and start basting the melted butter over the steak. The butter, thyme, and garlic infuse layers of flavor into the steak.

• You can use a meat thermometer to check the internal temperature of the steak.

5. The Last Secret rest your steak! Let your steak unwind and relax after cooking. By allowing it to rest on a wire rack in a warm spot for half the cooking time.
   • This step is crucial for achieving a tender and juicy steak. As it allows the meat to reabsorb its juices and distribute them evenly throughout the cut.
   • Resist the urge to cut into the steak right away and give it the time it needs to reach its peak deliciousness.

Mastering the art of cooking T-bone steak to perfection takes practice and patience. But with these simple techniques. You can impress your family and friends with a delicious and juicy T-bone steak with Béarnaise sauce every time.

Understanding Steak Degrees of Cooking

Cooking steak to the perfect temperature is a crucial part of achieving the best possible dining experience.

However, with so many different steak degrees of cooking, it can be challenging to know how to cook your steak to the right temperature.

The degree of cooking refers to the internal temperature of the steak, which changes the texture, juiciness, and flavor of the meat.

The most common steak degrees of cooking include rare, medium-rare, medium, medium-well, and well-done.

• Rare Steak — Internal cooked temp is 49 – 53ºC (120 – 127°F) and has a slightly warm center with bright red color, a soft texture, and a juicy mouthfeel. This steak degree of cooking is perfect for those who enjoy meat that is barely cooked and has a lot of natural juices and meaty flavor.
• Medium-Rare Steak — Internal cooked temp is 54 – 57ºC (129 – 134°F) and has a warm, red center with a slightly firmer texture and slightly less juice than rare steak. This steak degree of cooking is perfect for those who prefer a balance between the cooked and rare texture. That is still very tender and juicy.
• Medium Steak — Internal cooked temp is 58 – 61ºC (136 – 141°F) and has a pink center with an even firmer texture and less juice than medium-rare steak. This steak degree of cooking is perfect for those who prefer their meat to have a more cooked texture. While still retaining some tenderness and juiciness.
• Medium-Well Steak — Internal cooked temp is 62 – 65ºC (143 – 149°F) and has a slightly pale pink center with a very firm texture and very little juice. This steak degree of cooking is perfect for those who prefer meat to be more cooked. With no blood, is less juicy, and has almost a tough chewy texture.
• Well-done Steak — Internal cooked temp is 65ºC and above (149°F and above) with a grey center, a very firm tough texture, and no juice. This steak degree of cooking is perfect for those who prefer their meat to be fully cooked with no pinkness, juices, or flavor. The well-done steak will have a dry tough and chewy texture.

When cooking your steak, for the best results use a meat thermometer. This will ensure that it reaches the correct temperature.

Avoid using the touch test to determine the steak’s doneness, unless you are an experienced steak cook. Following the steps outlined above you’ll be cooking the perfect T-Bone steak with Béarnaise sauce.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

T-Bone Steak with Béarnaise Sauce A Steakhouse Classic at Home

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PREP TIME: | 15 minutes mins

COOK TIME: | 35 minutes mins

RESTING TIME: | 5 minutes mins

TOTAL TIME: | 55 minutes mins

SERVINGS: | 2 serves

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Satisfy your steak craving with our T-bone steak and Béarnaise sauce made at home. Bring Thie recipe will bring steakhouse quality to your kitchen.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 400 g T-bone steak
• ▢ 1 tsp Sea salt Himalayan pink
• ▢ 50 g Butter salted
• ▢ 2 sprigs Thyme fresh
• ▢ 3 cloves Garlic

Béarnaise Sauce

• ▢ 2 Hens eggs yolks only
• ▢ 200 g Butter salted
• ▢ ¼ cup Vinegar white wine
• ▢ ¼ cup White wine Chardonnay or Sauvignon Blanc
• ▢ 1 tsp Tarragon dried
• ▢ 1 tbsp Shallots finely chopped
• ▢ 1 Bay leaf
• ▢ 8 Peppercorns

Garnish

• ▢ 1 Potato Agria, Russets, or Yukon Golds
• ▢ ¼ tsp Sea salt Himalayan pink
• ▢ ¼ tsp Pepper black
• ▢ drizzle Rice bran oil white wine, champagne, white, or cider vinegar
• ▢ 20 Green beans

Instructions

SHOWHIDE

• The detailed Béarnaise sauce recipe can be found here. The Secret To Restaurant Quality Béarnaise Sauce At Home.
  
• Cooking The T-bone Steak – preheat your cast iron pan to a high temperature. You want the surface to be hot enough to sear the steak and lock in the juices. The pan should just be starting to smoke. Season the steak with a generous amount of salt only on both sides. And rub a small amount of oil onto the surface.
  
• Gently lay the T-bone steak onto the cast iron pan, and watch as it starts to form a beautifully caramelized crust. Once you have seared the steak on both sides. Add a generous amount of butter, and let it slowly melt and coat the steak with its rich flavor.

  As the butter renders down, add the fresh thyme and garlic to the pan. Take a spoon and start basting the melted butter over the steak. The butter, thyme, and garlic infuse layers of flavor into the steak.

  You can use a meat thermometer to check the internal temperature of the steak.

  Rest your steak! Let your steak unwind and relax after cooking by allowing it to rest on a wire rack in a warm spot for half the cooking time.
  
• Blanching Green Beans – start by bringing a large pot of salted water to a rolling boil. While the water is heating up, trim the ends of the green beans.

  Once the water has reached a boil, add the green beans and cook for 1-2 minutes or until the beans are bright green, crisp, and tender.

  Using a slotted spoon, remove the beans from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Drain the beans through a sieve.
  
• Sautéing Green Beans – heat a large skillet over medium-high heat and add a splash of oil like rice bran. Once the oil is shimmering and hot, add the blanched green beans to the skillet.

  Sauté the beans, stirring occasionally, for 2-3 minutes or until they are lightly browned and tender. Season the beans with salt and pepper to taste and serve hot.
  
• Preheat Your Oven – 200 °C or 220 °C

  Potato Rosti – Peel and wash the potatoes. Then, use a grater or food processor to shred them into thin, even shreds. Season them with sea salt and pepper and let them stand for about 30 seconds.

  Squeeze out any excess moisture with a clean kitchen towel or paper towel. Pack the grated potato into steel rings or even into greased Texas-size muffin trays.

  Place the compact grated potato onto a baking tray lined with a Silpat baking pad or parchment paper.

  Remove the steel rings and place the tray into the oven for 15-20 minutes. When done take them out of the oven and rest for 1-2 minutes.

  Heat a non-stick pan or skillet over medium-high heat. Add a generous amount of oil to the pan. Once the oil is hot, add the rosti to the pan and cook them until they turn golden brown. Make sure to turn them so they are evenly colored on both sides.
  

Chef Tips

Seasoning The Steak

• I don’t season my succulent steaks with black pepper. Why, you might ask? Well, the truth is, when pepper is exposed to high heat, it scorches and generates a sharp, bitter taste that permeates through the meat.

Blanching Beans

• Bring out the best in your green vegetables by blanching them with a little help from salt. A deep pot generously seasoned with salt not only preserves their vibrant green color but also helps their natural flavor shine.

Cooking The T-Bone

• Use a cast iron pan. To achieve that perfect sear and a delectable crust on your steak, a cast iron pan is your best friend. Not only does it have natural non-stick properties, but it is also a fantastic heat conductor.
• One of the most important things to remember make sure your steak is at room temperature before cooking. Taking it out of the fridge 30 minutes before cooking will help it cook more consistently and evenly.
• When cooking your steak, for the best results use a meat thermometer. This will ensure that it reaches the correct temperature. Avoid using the touch test to determine the steak’s doneness, unless you are an experienced steak cook.
• Rest your steak. As you cook a steak, the heat causes the juices to collect in the center of the meat, resulting in a tough, red hard knuckle in the middle. Resting your steak allows those precious juices to redistribute throughout the meat, ensuring a juicy and tender result.

Nutrition

Serving>2 serves | Calories>1463kcal | Carbohydrates>9g | Protein>47g | Fat>136g | Saturated Fat>78g | Polyunsaturated Fat>6g | Monounsaturated Fat>41g | Trans Fat>4g | Cholesterol>575mg | Sodium>2672mg | Potassium>888mg | Fiber>2g | Sugar>3g | Vitamin A>3858IU | Vitamin C>11mg | Calcium>119mg | Iron>6mg

COURSE:

Main Course

CUISINE:

French

KEYWORD:

Béarnaise

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Steak

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T-Bone

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