ROCK'S T-BONE STEAKS
This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.
Provided by Rocky
Categories Meat and Poultry Recipes Beef Steaks
Time 15m
Yield 4
Number Of Ingredients 9
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).
Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g
T-BONE STEAK WITH THYME AND GARLIC BUTTER
Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!
Provided by Donna Hay
Categories Garlic Kid-Friendly Quick & Easy Steak Thyme Small Plates
Yield 2 Servings
Number Of Ingredients 6
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.
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.
T - BONE STEAKS WITH GARLIC BUTTER SAUCE
I found this recipe clipping from the Vancouver Province dated May 21, 1997 while browsing through an old cookbook of mine it says it is from the Steak Lover's Cookbook; we made this sauce absolutely yummy!
Provided by oilpatchjo
Categories Sauces
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369.7, Fat 24.4, SaturatedFat 12.6, Cholesterol 130.3, Sodium 349.2, Carbohydrate 2.7, Fiber 0.2, Sugar 1.5, Protein 33.8
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
T-BONES WITH GARLIC-THYME BUTTER
Make and share this T-Bones With Garlic-Thyme Butter recipe from Food.com.
Provided by sunshinefromaz
Categories Meat
Time 16m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
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.
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