T-Bone Steaks with Bacon-Parmesan Butter | Red Meat Recipes | Weber SG
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Cooking tools:
- Grill
- Grill brush
- Skillet
- Stove
- Paper towel
- Fork
- Mixing bowl
- Saucepan
- Slotted spoon
- Baking sheet
- Colander
- Serving bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
Ingredients
- slices thick-cut, preferably applewood smoked
- 25 grams plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese
- 55 grams (½ stick) unsalted butter, softened
- Kosher salt
- Freshly ground black pepper
- 680 grams small fingerling potatoes, preferably in assorted colors
- 225 grams slender green beans, trimmed and cut crosswise into thirds
- finely chopped shallot
- white wine vinegar
- finely chopped fresh tarragon leaves
- Dijon mustard
- extra-virgin olive oil
- 280 grams grape tomatoes, each cut in half (about 280 grams)
- T-bone steaks, each about 455 grams and 2.5 grams thick, trimmed of excess fat
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