Savoury
Comforting

T-Bone Steak with Nduja Butter

This T-Bone Steak with ’Nduja Butter by Mike Reid is a celebration of big flavours and beautifully simple cooking. The T-bone itself brings the best of both worlds—tender eye fillet on one side, rich sirloin on the other—seared to perfection for that irresistible crust and juicy, full-bodied flavour.

What truly sets this dish apart is the ’nduja butter. Spicy, smoky, and wonderfully indulgent, it melts over the hot steak and creates a glossy, fiery finish that seeps into every bite. The combination of creamy butter and punchy Calabrian chilli paste transforms a classic steak into something far more exciting, adding depth, heat, and a touch of Mediterranean flair.

It’s a dish that feels restaurant-worthy yet remains incredibly approachable at home. Big, bold, and unapologetically delicious.

Serves 41h

What You’ll Need

800g – 1kg t-bone steak

150g nduja

250g Norco Salted Butter

2 sprigs of rosemary

a few sprigs thyme

½ bulb of garlic

½ bunch chervil

½ bunch chives

¼ bunch parsley

pinch of sea salt and pepper

Step 1

At least half an hour before cooking, let your steak sit and come to room temperature.

Step 2

Cook the first side of your steak to approximately seventy percent on a medium heat griddle pan or BBQ. Before turning slather with 20g of your butter, coat the meat with rosemary, garlic, and thyme. While cooking the second side, season generously. Once cooked on the second side remove your steak from heat and allow it to rest for half the length of time it was cooked.

Step 3

For the butter, render down the nduja on a medium to low heat, once sautéed, leave to cool slightly. In a mixer, add in your softened butter and blend it with the whisk attachment.

Step 4

Slowly add in your Nduja, once that is incorporated sprinkle in your chopped herbs and season with salt and pepper to taste.

Step 5

Slicing your steak against the grain, cut it from the t-bone. Slather your Nduja butter on top and enjoy.

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Norco Salted Butter

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