Firewalker T Bone Steak Recipes

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.

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. (This is a very important step!).
• Cut steak from the bone and carve meat across the grain.

Steps:

• Pierce the roast with a fork on both sides.
• Mix all marinade ingredients together. Pour over the chuck roast in a marinade pan or zip-lock bag.
• Refrigerate overnight or up to two days, turning several times.
• Grill it as you would steak. Let rest a few minutes, slice and serve.

Steps:

• Put the steaks in a very large re-sealable plastic bag.
• Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refrigerator overnight. (Note: I always put the bag inside a large bowl, anticipating leaks).
• Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side").
• Grill the steaks, (cover off!) over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill.
• Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.
• NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.

Steps:

• Bring steaks to room temperature, then season with salt and pepper.
• Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
• Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
• Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
• Remove the pan from heat but keep the marmalade warm.
• To make mustard sauce: Combine all the ingredients in a bowl.
• Preheat a grill or broiler until hot.
• Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
• Serve each steak topped with some warm marmalade.
• Serve the mustard sauce seperately in a bowl.
• Serves 4.
• Sauces may be made up to 4 days in advance.
• This is good with roasted potatoes.
• Enjoy!

Steps:

• Trim any excess fat from steak and pat dry with paper towels.
• Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
• Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
• Bring the meat to room temperature before cooking.
• Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
• Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
• Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
• Turn steak over and cook for another 3 minutes, steak will be rare.
• Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
• Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
• To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
• Cut each piece into thick slices. Divide the slices between 2 serving plates.
• Pour the meat juices that have accumulated over the sliced steak.
• Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
• Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
• ENJOY!
• Marinating time not included in prep time.

Steps:

• In small saucepan cook vinegar over low heat until reduced to about 3 tablespoons and vinegar is syrupy.
• In small bowl stir together thyme, garlic, peppercorns, and salt. Rub on both sides of steaks.
• Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Grill steaks, uncovered, to desired doneness, turning once halfway through grilling. (Allow 11 to 14 minutes for medium-rare or 13 to 16 minutes for medium).
• Serve steaks drizzled with vinegar syrup.

Steps:

• Combine all ingredients for the grilling sauce and mix well.
• Dip meat in sauce and place on grill over hot coals.
• Turn meat and brush with sauce.
• When meat is done brush with sauce once more before removing from grill.

Steps:

• Mix ingredients in bowl, and marinadte steaks overnight or for 10 hours in refrigerator. Makes enough marinade for 4 steaks.