Grilled T-Bone aux Herbes Fraîches, Nouilles aux Courgettes
This is a riff off of our dear uncle Jeannot's "Steak Jeannot". Here, a generously sized T-bone steak is grilled over high heat until beautifully browned and lightly charred, then rested in a fragrant mixture of melted butter, fresh rosemary, sage, thyme, and garlic. The warm steak absorbs the aromatic butter as it rests, producing a wonderfully flavorful finish.
Served with broad egg noodles and thick slices of zucchini, briefly cooked together so the zucchini remains pleasantly firm, this is a satisfying, rustic meal that makes the most of fresh garden herbs.
Serves 2 generously
Prep: 15 minutes
Cook: 15–20 minutes
Ingredients
For the steak
1 generous T-bone steak, preferably 1¼–1½ inches thick
Kosher salt and freshly ground black pepper, to taste
Olive oil, a small amount for finishing the steak
For the fresh herb-garlic butter
3 tablespoons fresh rosemary, minced
5–6 fresh sage leaves, finely sliced
1–2 tablespoons fresh thyme leaves
1 teaspoon crushed red pepper flakes, or to taste
¼ stick (2 tablespoons) unsalted butter
3 cloves garlic, minced
For the zucchini egg noodles
2 medium zucchini, cut into thick, approximately ¾-inch slices
½ pound broad egg noodles
Salt for the pasta water
Preparation
Prepare the herb-garlic butter. Melt the butter in a small saucepan over medium-low heat. Add the rosemary, sage, thyme, and crushed red pepper flakes. Stir gently to release the herbs' fragrance, then add the minced garlic.
Continue cooking gently for approximately 3–4 minutes, stirring occasionally, until the garlic is fragrant and softened. Do not allow the garlic to brown or burn.
Pour the warm herb butter onto a serving platter large enough to accommodate the steak. Spread it across the center of the platter and set aside.
Prepare the grill and pasta water. Preheat the grill to high heat. Bring a large pot of salted water to a boil for the egg noodles.
Pat the steak dry and season both sides generously with salt and freshly ground black pepper.
Grill the steak. Place the steak over high heat and grill, turning as necessary, until nicely browned with attractive grill marks. Adjust its position if flare-ups become excessive.
For medium-rare beef, aim to remove the steak when its internal temperature reaches approximately 135°F. The temperature should rise several degrees during resting, approaching 140-145°F. You must choose your temperature according to your wishes. This is up to you.
Near the end of grilling, lightly brush or drizzle the steak with a little olive oil to encourage browning around the edges. Avoid pouring oil directly into the flames, which can cause dangerous flare-ups.
Cook the zucchini egg noodles. While the steak is grilling, cook the egg noodles according to the package instructions until nearly al dente.
During the final 1–2 minutes of cooking, add the thick zucchini slices directly to the boiling pasta water. The zucchini should be heated through but remain firm, with a little pleasant bite.
Drain the noodles and zucchini together.
Allow it to rest for approximately 3 minutes, then turn it over to coat the other side in the fragrant butter. Rest for another 3–4 minutes.
Carve and serve. Transfer the steak to a cutting board. Remove the meat from the bone and slice diagonally against the grain.
Arrange the sliced steak alongside the zucchini egg noodles. Spoon some of the accumulated herb-garlic butter and steak juices over the meat before serving.
Cook's Notes
The herb-butter resting technique is the distinctive feature of this recipe (thanks to our uncle Jeannot!). Rather than simply topping the steak with butter at the table, the meat rests directly in the warm herbs, garlic, and butter, allowing the flavors to coat both sides.
A T-bone contains a strip steak on one side and tenderloin on the other. Because the tenderloin is generally smaller and cooks more quickly, position it toward the cooler portion of the grill when possible.
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