T-Bone Steaks with Crème Fraiche Sauce

T-Bone Steaks with Crème Fraiche Sauce


  • 2 x T-Bone steaks, 2.5cm thick
  • Sea salt
  • Freshly ground black pepper


  • 40 grams butter
  • 2 golden shallots, finely chopped
  • 2 teaspoons Dijon mustard
  • 200 millilitres crème fraiche (see note for substitute)
  • 1 egg yolk
  • 1½ finely chopped fresh chives or tarragon, plus extra to garnish
  • ½ lemon, juice
  • Sea salt and freshly ground black pepper, to taste


Flame grilled T-Bone steaks on the barbecue are impressive, especially when served with this luxurious sauce. This crème fraiche sauce is light, yet creamy, the lemon adds a refreshing tang making this sauce fantastic with any steak.
  • Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
  • In a Weber Q® Ware Small Frying Pan add the butter and shallots. Lightly coat the steaks with olive oil and season with salt and pepper.
  • Brush the cooking grills clean with a wire brush. Add the frying pan to the barbecue over direct medium heat and cook for 3 minutes or until the shallots are starting to colour. Add the garlic to the pan and continue to cook for 2 minutes. Add the remaining sauce ingredients and bring to a gentle simmer for 4 minutes or until just thickened. Remove the pan from the barbecue, set aside until required. Increase the temperature of the barbecue to direct high heat.
  • Grill the steaks over direct high heat, with the lid closed, for 2 to 4 minutes per side, or until cooked to your liking. Once cooked, remove the steaks from the barbecue and leave to rest. Season the sauce with salt and pepper to taste.
  • Carve the T-Bone steaks, serve with the sauce and garnish with finely chopped chives.


Crème fraiche substitute: 100ml light cream + 100mL sour cream