Maple And Chili Broiled T Bone Steaks Food

MAPLE AND CHILI-BROILED T-BONE STEAKS

Steps:

• Spray broiler rack with nonstick spray and preheat broiler.
• Stir together chipotle, maple syrup, garlic, orange zest, salt, chili powder, cumin and onion powder in small bowl. Rub chipotle mixture on both sides of steaks.
• Place steaks on broiler rack and broil 4 inches from heat until an instant-read thermometer inserted into side of steak registers 145° F for medium, about 5 minutes on each side.
• Transfer steaks to cutting board and let stand 5 minutes. Cut each steak into 3 portions.

BALSAMIC GARLIC T-BONE STEAK

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.

ROCK'S T-BONE STEAKS

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).

SAVORY GRILLED T-BONES

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°).

GRILLED T-BONE STEAKS

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients.
• Add steaks.
• Seal the bag and turn to coat.
• Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
• Drain and discard marinade.
• Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

T-BONE STEAKS WITH GARLIC AND CHILI BUTTER

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.