SAVORY THYME COMPOUND BUTTER
Provided by Geoffrey Zakarian
Categories condiment
Time 20m
Yield about 1 quart
Number Of Ingredients 10
Steps:
- Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth.
- With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper.
- Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks.
T-BONE STEAK WITH THYME AND GARLIC BUTTER
Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!
Provided by Donna Hay
Categories Garlic Kid-Friendly Quick & Easy Steak Thyme Small Plates
Yield 2 Servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.
THYME GARLIC BUTTER
This butter is great served on steaks. This needs at least 2 hours for flavors to blend, time not included
Provided by Barb G.
Categories Vegetable
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Mince garlic and mask to a paste with salt using a heavy knife.
- Transfer to a food processor along with the remaining ingredients and blend.
- Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
- Bring to room temperature before using.
Nutrition Facts : Calories 1654.3, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 2364.8, Carbohydrate 6.3, Fiber 2.4, Sugar 0.7, Protein 3.4
ROASTED GARLIC THYME BUTTER
Steps:
- Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
- Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
- Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.
T-BONES WITH GARLIC-THYME BUTTER
Make and share this T-Bones With Garlic-Thyme Butter recipe from Food.com.
Provided by sunshinefromaz
Categories Meat
Time 16m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl stir together butter, rosemary, garlic, Worcestershire sauce and pepper sauce.
- Shape into a 2 inch long roll. Wrap in a plastic wrap. Refrigerate until needed.
- Lightly sprinkle steaks with salt and black pepper to taste.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-direct heat.
- Grill steaks uncovered to desired doneness, turning once halfway through grill. (Allow 11-14 minute for medium rare or 13-16 minutes for medium).
- Cut steaks into serving pieces. Top each piece with some of the butter.
THYME GARLIC BUTTER
Categories Condiment/Spread Sauce Food Processor Garlic Quick & Easy Thyme Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a food processor along with remaining ingredients and blend.
- Roll into a 6-inch log in a sheet of plastic wrap, twisting ends closed. Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.
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T-BONE STEAK WITH GARLIC AND ROSEMARY RECIPE - KITCHEN …
From kitchenswagger.com
4/5 (12)Total Time 25 minsCategory DinnerCalories 405 per serving
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper. The more the better.
- Add butter to an oven-safe cast iron skillet and turn up high, allow the skillet to become hot. Place the T-bone steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Add whole garlic cloves, fresh rosemary, and thyme to the skillet and immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium-rare, 4-5 minutes. Medium, 6-7 minutes. Medium-well, 7-8 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for 1-1 1/2 inch thick portions (about 16-24 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.
- Remove steaks from the oven and spoon the garlic and rosemary infused butter drippings from the pan over the steaks. Plate the steak and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
GRILLED T-BONE STEAK WITH GARLIC HERB BUTTER - MEATWAVE
From meatwave.com
Servings 4Total Time 1 hr 10 mins
- To make the garlic-herb butter (if using): Melt butter in a small saucepan over medium-high heat. When foaming subsides, stir in thyme, garlic, and lemon zest. Remove from heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with strip loin section facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of strip loin section registers 105° on an instant read thermometer.
- Transfer steaks to hot side of the grill and cook, flipping every 15-30 seconds, until well seared and center of strip loin registers 125° on an instant read thermometer, about 2 minutes. Transfer steaks to a cutting board and spoon on garlic-herb butter, if using. Let steaks rest for 10 minutes, then carve and serve.
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4.3/5 (7)Total Time 5 minsCategory Dressing, Sauces, And SeasoningCalories 95 per serving
- Using plastic wrap, or parchment paper, shape butter into a log shape so that the diameter of the butter is approximately 1-1/4" and the ends are flat.
- Wrap tightly, seal ends, and refrigerate until cold and butter has hardened. Cut into 10 pats of butter and store in an airtight container.
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T-BONE STEAK WITH SMASHED GARLIC AND ROSEMARY BUTTER
From cookingtoentertain.com
Reviews 2Servings 2Cuisine AmericanCategory Main Course, Main Dish
- Take your T-bone and dry it well with paper towels. Then liberally sprinkle salt on both sides and sandwich the meat between a few paper towels. Let sit on a counter in the open for 1 hour.
- Remove the paper towels wiping away all the seeped moisture. Re-season with flaky sea salt and freshly cracked black pepper and pat it onto the surface of the meat. Let sit uncovered for a half hour.
- Put a pan on the burner on max flame/heat. Add the olive oil and when it is sputtering then lay down the T-bone steak. Cook for 3-4 minutes, then flip.
- Drop in the butter, smashed garlic, and fresh rosemary into the oil. Tilt the pan slightly and use a spoon to scoop the oil/butter mixture over the steak. Do this for about 2 minutes.
ROASTED CHICKEN WITH GARLIC-THYME BUTTER - FOOD & WINE
From foodandwine.com
2/5 Total Time 2 hrs 10 minsServings 4
- Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken.
- Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine. Season the chicken with salt and pepper and set it in a small, flameproof roasting pan. Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.
- Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus and Mustardy Potato Pierogies.
{HOW TO COOK PERFECT} T-BONE STEAKS - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (9)Total Time 20 minsCategory Main CourseCalories 607 per serving
- Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
- Add 2T of the butter (reserving the other half for later), garlic, rosemary and thyme to oven safe stainless steel or cast iron pan.
- Heat over medium high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
- As soon as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes, constantly spooning the hot butter onto the steaks. Turn once after they get nicely browned, insert thermometer into thickest part of steak, top each steak with remaining tablespoon of butter, and transfer pan with steaks to hot oven.
T BONE STEAK RECIPE WITH LEMON BUTTER - CHEF BILLY PARISI
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Ratings 5Calories 907 per servingCategory Main Course
- 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°).
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