Rich, indulgent, and beautifully simple, this 14-day aged T-bone steak recipe brings steakhouse-quality dining straight to your home kitchen. Using premium aged British beef, the steak is pan-seared to develop a deep caramelised crust. Despite this, it remains juicy and tender inside. It is then finished with aromatic garlic herb butter for maximum flavour. Served with creamy truffle mashed potatoes and charred asparagus, this dish is ideal for special occasions. It also works well for dinner parties or an elevated weekend meal. You can follow the step-by-step instructions below to cook the perfect restaurant-style T-bone steak. Importantly, it is made using high-quality ingredients available from Nicol Retailer.
Pan-Seared Aged T-Bone Steak with Herb Garlic Butter, Truffle Mash & Charred Asparagus
Ingredients
- 2 400-500g Birchstead 14-Day Aged Beef T-Bone Steaks(400– 500g each)
- Sea salt & freshly cracked black pepper
- 3 tbsp olive oil
- 100 g unsalted butter, softened
- 3 garlic cloves, finely crushed
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp lemon zest
- 1.2 kg floury potatoes (Maris Piper or King Edward)
- 80 g butter
- 200 ml double cream (or oat cream)
- 1-2 tsp white truffle oil (to taste)
- Salt & white pepper
- 400 g asparagus spears, trimmed
- 11/2 tbsp olive oil
- Salt & black pepper
- Lemon wedges (to serve)
Instructions
Prepare the Steaks
- Remove the T-bone steaks from the fridge 40–45 minutes before cooking to allow them to come to room temperature.
- Pat dry thoroughly and season generously with sea salt and black pepper on both sides.
Make the Garlic Herb Butter
- In a bowl, mix the softened butter with garlic, parsley, rosemary, and lemon zest.
- Season lightly with salt and pepper.
- Roll into a log using cling film and chill until needed.
Prepare the Truffle Mash
- Peel and cut the potatoes into even chunks. Boil in well-salted water for 15–18 minutes until tender.
- Drain thoroughly, then mash with butter and warm cream until smooth. Stir in truffle oil gradually, season to taste, and keep warm.
Cook the T-Bone Steaks
- Heat a heavy cast-iron pan or grill pan over high heat. Add olive oil. When shimmering, add the steaks and sear for: 5–6 minutes per side for medium-rare
- During the final minute, add a slice of garlic herb butter to each steak and baste well. Remove from the pan and rest on a board for 10 minutes.
Char the Asparagus
- While the steaks rest, heat a pan or grill. Toss asparagus with olive oil, salt, and pepper. Cook for 3–4 minutes until lightly charred and tender. Finish with a squeeze of lemon.
To Serve
- Slice each T-bone against the grain if desired, or serve whole for dramatic presentation. Plate with a generous scoop of truffle mashed potatoes, charred asparagus, and an extra disc of garlic herb butter melting over the steak.
Notes
If you prefer your T-bone steak well done, sear the steak as usual to develop flavour, then reduce the heat and continue cooking more gently. Finish the steak in a moderate oven (170°C / 150°C fan) for 6–10 minutes, depending on thickness, until fully cooked through. Cover loosely with foil while resting to retain
Nutrition
Why This Recipe Works
This recipe works because it is built around the natural quality of 14-day aged British T-bone steak. This allows the beef to shine without unnecessary complexity. Dry ageing intensifies flavour and tenderises the meat. Therefore, the steak requires minimal seasoning and simple cooking techniques to achieve outstanding results.
Using a high-heat pan sear creates a deep, caramelised crust through the Maillard reaction, locking in juices while delivering rich, savoury flavour. Finishing the steak with garlic herb butter adds aromatic depth and enhances the beef’s natural umami without overpowering it. Resting the steak after cooking is a crucial step. It allows the juices to redistribute evenly for a more succulent and tender bite.
The pairing of creamy truffle mashed potatoes works perfectly because the smooth, luxurious texture balances the robust character of the aged steak, while the subtle earthiness of truffle complements the beef rather than competing with it. Charred asparagus adds freshness, colour, and a slight bitterness that cuts through the richness, creating a well-rounded plate.
Star Ingredient
Pairing Suggestions
The bold flavour and tenderness of this 14-day aged T-bone steak call for pairings that both complement and elevate the natural richness of the beef. Dry ageing intensifies umami notes, making this steak particularly well suited to structured, full-bodied accompaniments.
Side Dish Pairings
On the plate, this steak pairs exceptionally well with creamy truffle mashed potatoes, which add luxury and softness to contrast the firm texture of the meat. Charred asparagus, buttered greens, roasted mushrooms, or garlic-roasted root vegetables bring freshness and earthiness, rounding out the dish beautifully. For a lighter meal, a crisp green salad with a sharp vinaigrette helps cut through the richness.
Sauces & Finishing Touches
While the quality of aged British beef means this steak needs little embellishment, classic accompaniments such as peppercorn sauce, red wine jus, or chimichurri can be served on the side for variety. In addition, a final sprinkle of flaky sea salt or a melting knob of garlic herb butter enhances flavour. This approach does not mask the natural taste of the beef.
This versatile pairing approach makes the dish perfect for steak nights, dinner parties, romantic meals, and celebratory occasions. Additionally, it allows the premium quality of the ingredients to shine. For best results, use high-quality aged beef sourced from Nicol Retailer. This ensures a truly restaurant-quality experience at home.
Finally, the recipe is highly adaptable. Whether cooked medium-rare for maximum juiciness or well done using the oven-finish method, the quality of aged British beef ensures consistent results. This balance of technique, flavour contrast, and premium ingredients makes the dish reliable, impressive, and ideal for both special occasions and elevated home cooking.