T Bone Steak Burger Recipes
T-BONE STEAK BURGER
The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender.
Provided by Jane Sigal
Categories dinner, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut meat off bones; discard bones. Trim fat and sinew from around meat. Slice meat into strips 1/4 inch thick. Cut strips crosswise into 1/4-inch dice, discarding fat and sinew. Using a large chef's knife, finely chop meat. Shape meat into 4 patties about 3/4 inch thick.
- Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Sprinkle with fleur de sel and serve.
Nutrition Facts : @context http, Calories 1064, UnsaturatedFat 39 grams, Fat 75 grams, Protein 91 grams, SaturatedFat 31 grams, Sodium 1063 milligrams, TransFat 4 grams
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