The Charlie T-Bone

Name: The Charlie T-Bone
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Ingredients: One 32-ounce T-bone steak; Melted butter, for dipping; 1/2 cup butter; 2 tablespoons oil; 5 cloves garlic, chopped; Chopped fresh parsley, for garnish

Recipe courtesy of Charlie's Steak House

Show: Steak Out with Kix Brooks

Episode: New Orleans

The Charlie T-Bone

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Level: Intermediate
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

1371

Total Fat

120

Saturated Fat

57

Carbohydrates

3

Dietary Fiber

0

Sugar

0

Protein

69

Cholesterol

348

Sodium

130

Total: 30 min
Active: 20 min

Level: Intermediate
Yield: 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

1371

Total Fat

120

Saturated Fat

57

Carbohydrates

3

Dietary Fiber

0

Sugar

0

Protein

69

Cholesterol

348

Sodium

130

Total: 30 min
Active: 20 min

Ingredients

T-Bone:

One 32-ounce T-bone steak

Melted butter, for dipping

New Orleans-Style Bordelaise Sauce:

1/2 cup butter

2 tablespoons oil

5 cloves garlic, chopped

Chopped fresh parsley, for garnish

Directions

For the steak: Preheat the broiler to 1000 degrees F. Place the steak under the broiler and cook 3 to 4 minutes for rare to medium rare. Partially dip the steak in the melted butter.
For the sauce: Combine the butter, oil and garlic in a small pan set over medium-high heat and cook until reduced to desired consistency.
To serve, place the meat on a serving plate and top with some of the sauce and a sprinkle of parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.