Salted T-bone steak in sauce

Cooking time: 30 min
Difficulty: easy
Costata di bue al sale

Preheat the oven to 200 C / 400 F. Spread the steak with about half the butter and season well with salt and pepper. Generously grease a frying pan with the remaining butter, set over a medium-high heat, add the steak and cook for 2 minutes on each side. Transfer the pan to the oven and cook for 15-20 minutes until tender. (If the pan has a wooden handle, cover it with foil first.) Place the steak on a warm serving dish, tent with foil and leave to stand for 10 minutes before carving. Meanwhile, prepare the sauce. Heat the butter and oil in a pan, add the shallots and cook over a low heat, stirring occasionally, for 5 minutes. Add the wine and cook until it has evaporated, then season with salt and pepper. Remove the pan from the heat and stir in the egg yolks, one at a time. Add the parsley and sprinkle with the vinegar. Return to the heat for a few minutes but do not allow the sauce to boil. Slice the steak fairly thickly and serve with sauce.


Coll. (2010), "The Silver Spoon", Phaidon, 790

Suggested wine
Sassi Grossi
Ticino DOC Merlot
Fr. 48.00

Serves 6

  • 2.5 kg / 5 1/2 lb T-bone steak
  • 80 g / 3 oz butter
  • salt and pepper


For the sauce:

  • 40 g / 1 1/2 oz butter
  • 2 tablespoons olive oil
  • 6 shallots, chopped
  • 5 tablespoons dry white wine
  • 2 egg yolks
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon white wine vinegar
  • salt and pepper