Texas T Bones Recipes

TEXAS HILL COUNTRY T-BONES

Steps:

• For rub, in a small bowl combine the sage, salt, cumin, and red pepper; set aside. Peel onions; halve and very thinly slice with a mandoline or sharp knife. Place onions in a grill basket directly over medium heat. Grill about 15 minutes or until browned and crisp, rearranging and turning once. Remove onions and set aside. Meanwhile, trim fat from steaks. Sprinkle rub evenly over both sides of steaks; pat in with your hands. Place steaks on the rack of the grill directly over medium heat. Grill to desired doneness, turning once halfway through grilling (Allow 11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes for medium doneness (160 degrees F). Serve with grilled onions and Sweet Pepper Salsa. For Sweet Pepper Salsa: In a medium bowl combine red sweet pepper, papaya; cilantro, jicama, lime juice; habanero or jalapeno, honey (if desired); and salt. Cover and chill for up to 24 hours. cook's notes Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.

ROCK'S T-BONE STEAKS

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).

TEXAS T-BONE STEAK

Steps:

• Preheat oven to 275°F.
• In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
• Season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
• Place steaks on broiler pan and put into preheated oven.
• Cook until internal temperature reaches 125°F. (About 45-60 minutes)
• Let steaks rest for 10 minutes under foil.
• Preheat skillet until piping hot.
• Sear steaks 1 minute per side. Serve immediately.
• In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
• Place a cast iron or heavy based skillet over MEDIUM-HIGH heat. Place butter in the skillet to melt.
• While the butter is melting, season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
• Once the pan is hot and the butter is bubbling, place the steaks in to cook. Turn every 30-60 seconds. Use a spoon to collect the hot, melted butter and scoop it repeatedly over the tops of the steaks to baste.
• Continue until the steaks have reached your desired level of doneness.
• Remove from pan and rest under foil at for at least 10 minutes before slicing and enjoying.

FIERY HOT TEXAS T-BONES WITH CHIPOTLE SMASHED POTATOES AND HOT AND SWEET PEPPER SAUTE

Steps:

• Seed and slice the hot and sweet fresh peppers and reserve.
• Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.
• While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.
• Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

CHAR-GRILLED TEXAS T-BONE WITH CACIOTTA CHEESE ENCHILADAS

Steps:

• Prepare the enchiladas and heat the grill. Rub the steaks with the oil and seasonings and set aside at room temperature while grill heats. When the grill feels medium-hot when you hold your hand 5 inches over the fire, it is ready to use. Place the steaks on the grill and cook them for 5 minutes on each side for medium.
• For the chile sauce: Place the chile paste, tomato, cumin, and honey in a blender and puree until smooth. Adjust seasonings with salt. Heat the oil in a skillet over medium-high heat. Pour in the puree and cook for 3 minutes, until the flavors are well combined. Use the sauce immediately on enchiladas, or store in a glass container in the refrigerator until ready to use. Keeps for a week.
• At serving time, place the steaks on 4 plates and top each steak with 2 hot Caciotta Cheese Enchiladas. Serve immediately.
• Lightly grease an 11 3/4 by 7 1/2-inch glass baking pan. Set aside. Heat the oil in a small skillet over low heat, until it's hot enough to sizzle when a tiny piece of tortillas is dropped in. Using tongs, dip a tortilla into the hot oil, removing it quickly and letting excess oil drip off. Dip tortilla into chile sauce and lay it on a flat surface. Sprinkle 1/2 cup of the cheese down the center of the tortilla and roll the tortilla from 1 end to the other. Lay the enchilada in the prepared pan with the seam down. Repeat the steps with each tortilla, fitting them tightly into the pan. Pour the remaining chile sauce over the top of the enchiladas and sprinkle them with the remaining cheese. Prepare these as close to serving time as possible. To finish the enchiladas, preheat the oven to 400 degrees and bake them for 12 minutes. Serve at once.
• Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in an airtight container. Shake or stir it again before each use.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

TEXAS T-BONES

Steps:

• Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
• Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.
• Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.