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-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-HONEY GRILLED T-BONES
If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. -Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a shallow dish. Add the steaks and turn to coat. Cover and refrigerate for up to 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 1/2 cup reserved marinade. Serve with remaining marinade.
Nutrition Facts : Calories 490 calories, Fat 18g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 748mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 48g protein.
T-BONE STEAKS WITH CHIPOTLE-CILANTRO BUTTER
Steps:
- 1. Combine butter, chiles, cilantro & tequila in a bowl & stir until incorporated. 2. Place a sheet of aluminum foil on a work surface & cover with an equal-size piece of plastic wrap. Spoon butter mixture into center & roll into a log, twisting ends, until a tight cylinder is formed. Refrigerate at least 3 hours & up to overnight. 3. Heat a grill over medium-high heat. Season steaks with salt & pepper and grill. 4. Slice butter log into 8 equal-size pieces. 5. With 5 minutes remaining on the steaks to desired doneness, put 2 slices of butter on each steak and allow to melt. Transfer to plate & serve.
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).
T-BONE STEAKS WITH GARLIC AND CHILI BUTTER
From the October, 1993 issue of Bon Appetite. I have made this several times, and it's worth the effort.
Provided by BogeysMom
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast chili over gas flame or under broiler until blackened on all sides.
- Place chili in paper bag and let stand until cool.
- Peel, stem and seed chili.
- Finely chop chili and reserve.
- Preheat oven to 375.
- toss garlic with 2 T olive oil in heavy small baking pan.
- Roast garlic until soft, about 20 minutes; cool.
- Peel garlic, reserving oil in pan.
- Mash garlic in small bowl.
- Add butter, chili powder and hot pepper sauce and blend well.
- Mix in chopped chili and oil reserved from garlic.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
- Season steaks with salt and pepper.
- Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
- Arrange steaks on platter.
- Top steaks with chili butter.
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