Hereford T-bone (sharing) Recipe

Bring to room temperature & season

Remove the T-bone from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan and oil

Preheat a large heavy skillet or cast-iron pan over high heat until smoking hot (5–7 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Sear and finish

Place the T-bone in the hot pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. Reduce heat to medium; if the steak is thick (1.5–2 inches), transfer the pan to a 375°F (190°C) oven to finish to desired doneness: 6–8 minutes for medium-rare (internal 125–130°F / 52–54°C). Alternatively, continue cooking on the stovetop over medium heat, flipping every 2–3 minutes and monitoring temperature. During the last 2 minutes of cooking, spoon some of the pan juices over the steak.

Rest

Transfer the steak to a cutting board, tent loosely with foil, and rest for 10–12 minutes to allow juices to redistribute. This resting time also brings the internal temperature up a few degrees.

Cook shallot in sake

While the steak rests (or prior to cooking), combine 3 tablespoons sake and the minced shallot in a small saucepan. Bring to a gentle simmer over medium heat and reduce until most of the liquid is evaporated and the shallot is soft, about 3–5 minutes. Remove from heat and let cool slightly.

Blend butter

In a bowl, stir the softened butter with the reduced shallot-sake mixture, grated garlic, lemon juice, salt, black pepper, and chopped chives (if using) until fully combined and smooth. Taste and adjust seasoning. Transfer to plastic wrap or parchment and roll into a log. Chill in the refrigerator until firm (at least 30 minutes). If desired, slice into medallions before serving so they melt over the steak.

Prepare dried seafood

If using dried scallops or shrimp, after soaking and draining, roughly chop the rehydrated pieces so they integrate with the mushrooms. Reserve soaking liquid, skim any grit and discard or save 1 tablespoon for extra umami (do not add too much as it can be salty).

Cook aromatics and mushrooms

Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Add the sliced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and sauté, stirring, until they release their liquid and begin to brown, about 6–8 minutes.

Add XO components & finish

Add the chopped rehydrated scallops/shrimp and continue to cook 1–2 minutes. Stir in 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine or sake, 1 teaspoon fish sauce (if using), a pinch of chili flakes, and 1 teaspoon sesame oil. Cook another 1–2 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and finish with thinly sliced green onion or chives.

Slice the rested T-bone across the bone into portions for sharing: cut the strip (top loin) and the tenderloin (filet) sections into broad slices about 1/2-inch thick. Arrange on a warmed serving platter.

Place slices of chilled sake butter atop the hot steak slices so they melt. Spoon the warm mushroom XO alongside or over the steak, distributing evenly. Sprinkle a small pinch of flaky finishing salt over the meat and serve with lemon wedges on the side.

Serve immediately while the steak is hot and the butter is melting. Recommended accompaniments: roasted potatoes, grilled asparagus, or a simple green salad.