T Bone Steaks With Garlic Butter Sauce Recipes

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.

Steps:

• 1. preheat barbecue to high heat. Bring steaks to room temperature.
• 2. Mix garlic, oil and salt and pepper. Rub on both sides of steak. Let Stand for 10 to 15 minutes at room temperature.
• 3. Sear steaks for one minute each side. Cook for 2 to 3 minutes each side until cooked to your liking. Total time, 5 to 6 minutes for rare, 7 to 10 minutes for medium, and 10 to 14 minutes for well done. Serve with garlic butter. Serves four.

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Steps:

• Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
• Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
• Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
• Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
• Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.

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.