Hellfire T Bone Recipes

Steps:

• In a saucepan, bring the hot sauce and Worcestershire sauce to a low boil. Remove from the heat and whisk in the butter until it is melted and thoroughly blended. Take 9 ounces of the Hellfire base and whisk in the ground habanero, cayenne and ghost peppers.

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:

• Place steak on a plate and sprinkle both sides with salt and plenty of pepper and the dry mustard.
• Rub the spices into the meat with a fork or your hand.
• Drizzle the steaks with tobasco sauce and let sit for 5 minutes.
• Set up the grill for direct grilling and preheat to high.
• Brush and oil the grill grate.
• Arrange steaks on the hot grill grate at a 45 degree angle.
• Grill 4 - 6 minutes per side for medium-rare.
• Rotate the steaks after 3 minutes for attractive cross-hatch marks.
• Coarsely grind as much pepper as you can bear over the steaks as they grill.
• Transfer steaks to plate and let stand for 3 minutes, then serve.