Pan-Seared Aged T-Bone Steak with Herb Garlic Butter, Truffle Mash & Charred Asparagus
This pan-seared 14-day aged T-bone steak recipe delivers restaurant-quality flavour at home, featuring a perfectly caramelised crust, juicy medium-rare centre, and rich garlic herb butter. Paired with creamy truffle mashed potatoes and charred asparagus, this dish highlights the exceptional quality of Birchstead aged British beef, making it ideal for special occasions, dinner parties, or an indulgent steak night. Premium steak available from Nicol Retailer.
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
For the best results, allow the 14-day aged T-bone steaks to come fully to room temperature before cooking and season just before searing to achieve a deep, caramelised crust. Always rest the steak after cooking to lock in juices and maintain tenderness. This recipe is naturally gluten-free, provided the butter and seasonings used are certified gluten-free. For a fully gluten-free variation, serve the steak with charred asparagus or roasted vegetables instead of mashed potatoes, or prepare the mash using gluten-free, additive-free ingredients.
Well-done steak tips:
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
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
Serving: 650g | Calories: 820kcal | Carbohydrates: 28g | Protein: 55g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 160mg | Sodium: 1050mg | Fiber: 4g | Sugar: 4g
