Johnston’s Farm Pork T-bone Recipe

Season the Steak

Rub the pork T-bone steak with salt, black pepper, and olive oil. Let it sit at room temperature for 30 minutes.

Grill the Steak

Preheat the grill to medium-high heat. Grill the steak for about 5-7 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Let it rest for 5 minutes before serving.

Cook Celery Root and Pear

In a pot, combine celery root and pear with enough water to cover. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender.

Blend the Puree

Drain the mixture and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Mix Ingredients

In a bowl, combine softened butter and sorghum syrup. Mix until well combined and smooth.

Reduce the Stock

In a saucepan, bring beef stock to a simmer. Add bourbon and rosemary, and reduce the liquid by half. Stir in butter until melted.

Sauté the Vegetables

Heat olive oil in a pan over medium heat. Add seasonal vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes.

Serve

On a plate, serve the pork T-bone steak alongside a generous scoop of pear and celery root puree, a dollop of sorghum butter, drizzled with rosemary bourbon demi-glace, and the sautéed seasonal vegetables.