SAVORY GRILLED T-BONES
These mouthwatering steaks, marinated and grilled to perfection, are melt-in-your-mouth delicious and sure to become a summer favorite. Don't let the season go by without trying this recipe. -Anna Davs, Springfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the first 11 ingredients; add steaks and turn to coat. Cover and refrigerate for 2-4 hours., Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Fat 24 g fat (7 g saturated fat), Cholesterol 99 mg cholesterol, Sodium 788 mg sodium, Carbohydrate 6 g carbohydrate, Fiber trace fiber, Protein 48 g protein.
SUN DRIED TOMATO BUTTER (COMPOUND BUTTER)
Sun Dried Tomato Butter is amazing on hot pasta, roasted vegetables, sizzling grilled steak, or oven warmed baguettes and dinner rolls.
Provided by Lisa Hatfield
Categories Sauces, Marinades, & Condiments
Time 20m
Number Of Ingredients 6
Steps:
- Leave the butter out at room temperature for a few hours to soften. PRO TIP: cut the cube into little cubes and it will soften faster.
- Snip fresh herbs and sun dried tomatoes in a small mug or glass jar with clean kitchen scissors until the herbs and tomatoes are finely minced.
- Mix soft butter, 1/4 cup finely chopped herbs and sun dried tomatoes, 1/2 teaspoon sea salt and 1 teaspoon fresh cracked pepper, in a small bowl with a spatula.
- Place your sun dried tomato butter in a small sealed container with a lid, it will keep in the fridge for a week. Or place on parchment paper in a log shape, roll and twist ends closed-keep in fridge or freeze for longer storage.
Nutrition Facts : Calories 73 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 169 mg, ServingSize 12 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g
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.
ROCK'S T-BONE STEAKS
This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.
Provided by Rocky
Categories Meat and Poultry Recipes Beef Steaks
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
- Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g
T-BONES WITH GARLIC-THYME BUTTER
Make and share this T-Bones With Garlic-Thyme Butter recipe from Food.com.
Provided by sunshinefromaz
Categories Meat
Time 16m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl stir together butter, rosemary, garlic, Worcestershire sauce and pepper sauce.
- Shape into a 2 inch long roll. Wrap in a plastic wrap. Refrigerate until needed.
- Lightly sprinkle steaks with salt and black pepper to taste.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-direct heat.
- Grill steaks uncovered to desired doneness, turning once halfway through grill. (Allow 11-14 minute for medium rare or 13-16 minutes for medium).
- Cut steaks into serving pieces. Top each piece with some of the butter.
SUN-DRIED TOMATO BUTTER SAUCE
This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
- Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
- Remove from the heat and add in the parsley and sundried tomatoes.
- Serve over your favorites.
Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1
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