GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 1h41m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
- Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.
CHIPOTLE-LIME BUTTER
A bold butter with mint, lime and chipotle chile powder that begs to be spread.
Provided by Food Network Kitchen
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.
GRILLED T-BONE STEAKS WITH CHIPOTLE AND CILANTRO BUTTER
This recipe is from the Take Home Chef series. Maybe the best steak you've ever eaten! We loved it!
Provided by the6-sranch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, chilies, cilantro and tequila in a bowl to blend.
- Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
- Cut the chili butter log crosswise into 8 slices.
- Sprinkle the steaks with salt and black pepper.
- Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
- Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
- Transfer the steaks to plates and serve.
GRILLED T-BONE STEAKS WITH BBQ RUB
Steps:
- 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
GRILLED T-BONE STEAKS
This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.
Provided by Nimz_
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first 11 ingredients.
- Add steaks.
- Seal the bag and turn to coat.
- Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
- Drain and discard marinade.
- Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).
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