honey and garlic butter glazed t-bone steak.

Honey and garlic butter glazed T-bone steak

serves 4 · prep 10 min · cook 12 min

A juicy seared T-bone finished with sweet, sticky honey and garlic butter. Serve with a simple green salad and roasted kumara.

Ingredients

• 500–600 g T-bone steaks, thawed if frozen
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• Lemon wedges, to serve (optional)
• Salad greens, lightly dressed, to serve

Honey garlic butter

• 50 g unsalted butter, softened
• 1 garlic clove, finely grated
• 2 tbsp honey
• 1 tsp fresh rosemary, finely chopped
• A pinch of sea salt and black pepper

Method

1. Take the steak out of the fridge 20 to 30 minutes before cooking to come to room temperature.
2. Pat dry with paper towels and season with salt and black pepper.
3. In a small bowl, mix the softened butter, garlic, honey, rosemary, salt and pepper. Set aside.
4. Heat a heavy-based frying pan or cast-iron skillet over medium-high heat until very hot.
5. Add the olive oil and sear the steak for 4 to 5 minutes on each side for medium-rare, or longer to your liking.
6. During the last minute of cooking, spoon half the honey garlic butter over the steak. Turn the steak to coat both sides and let the butter melt into the meat.
7. Remove the steak from the pan and rest on a plate for 5 minutes, loosely covered with foil.
8. Slice, drizzle over the remaining honey garlic butter, and serve with lemon wedges and your choice of sides.

Tip: For extra flavour, add a splash of Worcestershire sauce or a pinch of smoked paprika to the butter mix. If your steak is frozen, thaw it overnight in the fridge before cooking.

Adapted from a recipe at recipes.co.nz