Grilled Wild PACIFIC Halibut T-Bone Steaks with Herb Compound Butter

By Cory Walby, Saturday Night Test Kitchen

Time to change up your Steak Night routine and get some Wild Pacific Halibut on the grill! Treating this halibut T-Bone just like you would any other steak gives this beautiful white fish a wonderful texture. Also, using this cut from the halibut allows you to grill without having to worry about it flaking away on the grill grates as the bone and skin hold it all together for a perfect dinner! Finish these with an herby Compound Butter that will bring this dish to a whole new level!

What’s a Wild Pacific Halibut T-bone?

The half of one large steak, cut in the middle to form a “T” at the centre bone.

 

Compound Butter:

  • ¼ cup - salted butter

  • 1 Tbsp - fresh rosemary, finely chopped

  • 1 Tbsp - fresh thyme, finely chopped

  • 1 Tbsp - fresh chives, finely chopped

  • 1 - garlic glove, finely grated

Rub:

  • 1 tsp - smoked paprika

  • 1 tsp - onion powder

  • 1 tsp - garlic powder

  • 1 tsp - dried thyme

  • 1 tsp - dried oregano

  • 1 tsp - salt

  • 1 tsp – pepper

Wild Pacific Halibut T-Bones:

  • 6 - Wild Pacific Halibut T-bones*, 5-6 oz each and 1-inch thick

    (*half of one large steak, cut in the middle to form a “T” at the centre bone)

  • 1 tsp - grapeseed oil per steak

Serve With:

  • grilled asparagus

  • grilled mini potatoes

  • grilled lemon wedges

  • chopped chives, for garnish

DIRECTIONS

  1. Start by combining all of the compound butter ingredients in a bowl and mix together very well. Using a piece of plastic wrap, place the butter onto the wrap and form into a log about 1” in diameter. Roll the plastic around the butter and tighten it up on the ends to remove all air. Roll tight and fold the ends of the plastic under the butter. Place into the fridge and allow to set until after the Wild Pacific Halibut is cooked, or until the butter has become firm.

  2. Next, preheat your grill to medium high heat for about 5 to 7 minutes. Coat the T-bone cuts with the grapeseed oil. In a small bowl, mix together your rub ingredients. Coat the flesh of the halibut in the rub on all sides (not adding it to the skin). Allow this to sit while the grill preheats. Once the grill has come to temperature, place the halibut T-bones on the grill and allow to cook (untouched) for 3 minutes. Twist 90 degrees and allow to cook for 3 more minutes. Flip the T-bones and cook until they reach an internal temperature of 130° F.

  3. While you are waiting for the fish to hit the internal temperature, remove the Compound Butter from the fridge and slice into ¼” thick disks. When the internal temperature has been reached for the T-bones, place a disk on each of the T-bones and cook for 1 more minute. Remove from the grill and place onto a rimmed cutting board. Cover the halibut in foil for another minute to let the residual heat melt the butter and coat the steaks.

  4. To serve, place grilled asparagus and potatoes on the plate and halibut T-bone over the vegetables. Finish with the grilled lemons and a pinch of chives.

Serves 4 - 6.
The Rub makes enough for 6 Wild Pacific Halibut T-bones.

Recipe copyright ©2022 by Cory Walby, Saturday Night Test Kitchen. All rights reserved. Featured with permission.

June 2022

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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