Instructions
- Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
- Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
- Prepare the charcoal barbecue for direct cooking over medium heat (180°C-230°C).
- Prepare your barbecue for direct cooking over medium heat (210°C-240°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
- Prepare your barbecue for direct cooking over medium heat. If you are using a Weber SmokeFire™, set the temperature to 250°C and preheat.
- In a Weber Q® Ware Small Frying Pan add the butter and shallots. Lightly coat the steaks with olive oil and season with salt and pepper.
- Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.
- Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse turn the control knob(s) to medium (210°C-240°C). Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.
- Once your Weber barbecue has preheated to the set temperature (SmokeFire: 250°C) brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat (300°C +).
- Grill the steaks over direct high heat, with the lid closed, for 2 to 4 minutes per side, or until cooked to your liking. Once cooked, remove the steaks from the barbecue and leave to rest. Season the sauce with salt and pepper to taste.
- Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.
Crème Fraiche Sauce
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