Grilled T-bones with Cabrales butter (Chuletones con mantequilla de Cabrales) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 259) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 09, 2015

    Not much to this! The author calls for one T-bone per person, yikes! We shared one, and had leftovers.) Mash 2 parts of unsalted butter with 3 parts of Cabrales (I used a nice blue, Cabrales is still a long way away from us), form into a roll and chill. Season the t-bones with salt, pepper, and olive oil, let them set for 30 minutes then plop on the heated grill. When done, slice the blue cheese butter and top the steak. Serve with a bowl of flaky salt. Of course, it’s really just a grilled steak, but the blue cheese butter is dreamy atop it.

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