T Bones With Garlic Thyme Butter Recipes

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.

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.

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.

Steps:

• Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
• Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

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°).

Steps:

• Mince garlic and mask to a paste with salt using a heavy knife.
• Transfer to a food processor along with the remaining ingredients and blend.
• Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
• Bring to room temperature before using.

Steps:

• Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
• In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
• Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
• For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
• Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.