Dry-Aged T-Bone with Umami Butter
Chef Tom uses the Kamado Joe to bring out the steak's intense complexity and tenderness with the perfect char and a mouthwatering umami butter drizzle.
Ingredients
- Creekstone Farms Dry-Aged Prime T-bone steak
- Worcestershire sauce
- Cattleman’s Grill Lone Star Brisket Rub
- 1/2 cup unsalted butter, softened at room temperature
- 2 tbsp Parmigiano Reggiano
- 1 tbsp Worcestershire sauce
- 1 tbsp red miso paste
- 1 tbsp Cattleman’s Grill Lone Star Brisket Rub
- 1 tbsp shiitake mushroom powder
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