Prep 30 mins
Cook 15 mins
I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy!
- 680.38 g beef t bone steaks (at least 1 inch in thickness)
- 14.79 ml vegetable oil
- 29.58 ml ketchup
- 14.79 ml Worcestershire sauce
- 4.92 ml sweet Hungarian paprika
- 2.46 ml dry mustard
- 9.85 ml cider vinegar
- 118.32 ml unsalted butter (chilled and cut into 8 pieces)
- 3 garlic cloves (medium, peeled, ends removed, put through a garlic press)
- 2.46 ml salt (kosher)
- 2.46 ml pepper (cracked)
- Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
- In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
- Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
- For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
- Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.
Beautiful sauce! I loved the step of stirring through the garlic at the end so it retained a bit of punch. Rather than slicing the T-Bone I served over two whole ones and the extra sauce complemented some vegetables very well.