Grilled Marinated Eel River T-Bone Steaks with Truffle Tremor Butter
- 1 bunch fresh thyme or 1 1/2 tablespoons dried thyme
- 10 cloves garlic
- 1 red onion, peeled
- 2 ounces extra-virgin olive oil
- 3 ounces red wine
- 6 sixteen to twenty-ounce organic Eel River T-bone steaks
- Truffle Tremor Butter, recipe follows
TRUFFLE TREMOR BUTTER:
- 4 ounces Truffle Tremor cheese
- 2 ounces good-quality unsalted butter
- 1 tablespoon truffle oil or 1/4 ounces black truffle, shaved into very thin slivers
- Sea salt and freshly ground black pepper
Chop the fresh thyme. Place the cloves of garlic on a cutting board and, with the flat side of a knife, crush the cloves. Cut the onion in half and cut the halves into thin half-moon slices. Place all in a large bowl. Stir in the wine and oil, and then add the steaks (or you can layer everything in a large baking dish). Marinate in the refrigerator for 4 to 6 hours, turning the meat once or twice.
Preheat a grill to medium-high heat (about 400 degrees F).
Grill each steak to desired doneness, for 4 to 6 minutes each side for medium-rare, 7 to 8 minutes on each side for medium and 10 to 12 minutes each side for well-done.
Slice off 1 ounce rounds of the Truffle Tremor Butter to place on top of each steak as they come off the grill.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
All the ingredients must be at room temperature. Mix together the cheese, butter and truffle oil with a paddle, fork or your fingers. Taste and add sea salt and black pepper if necessary. Roll the flavored butter into a log with parchment paper or a kitchen linen. Refrigerate until the stick of butter is firm. This butter will freezer for up to 2 months if it is well wrapped.