T-Bone Steak Burger

Recipe from Yves-Marie Le Bourdonnec

Adapted by Jane Sigal

T-Bone Steak Burger
Ed Alcock for The New York Times
Total Time
1 hour
Rating
4(29)
Notes
Read community notes

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. —Jane Sigal

Featured in: In Paris, Burgers Turn Chic

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Ingredients

Yield:4 servings
  • 4pounds T-bone steaks
  • 1tablespoon olive oil
  • Fleur de sel
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1064 calories; 75 grams fat; 31 grams saturated fat; 4 grams trans fat; 36 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 91 grams protein; 1063 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut meat off bones; discard bones. Trim fat and sinew from around meat. Slice meat into strips ¼ inch thick. Cut strips crosswise into ¼-inch dice, discarding fat and sinew. Using a large chef’s knife, finely chop meat. Shape meat into 4 patties about ¾ inch thick.

  2. Step 2

    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.

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Ratings

4 out of 5
29 user ratings
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Private Notes

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Cooking Notes

Eric

After I trimmed the meat from the bone, I cut it into large chunks and ground it (in batches) in the food processor with the steel blade. Three minutes on each side and a perfect medium rare.

Max Alexander, Rome, Contestant MasterChef Italia 2020-2021

Why would you grind up a T-bone steak? Burgers are best made with fatty, flavorful (and cheap) cuts of chuck. This is Michelin chef theater cooking. Don’t try this at home.

Fr Ran

I've always thought Gourmet Burger was an oxymoron.

Ricky

I followed the recipe and very happy with the result. Simple is best in this instance!

Eric

After I trimmed the meat from the bone, I cut it into large chunks and ground it (in batches) in the food processor with the steel blade. Three minutes on each side and a perfect medium rare.

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Credits

Adapted from Yves-Marie Le Bourdonnec

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