Peppered T Bone Steaks With Salsa Food

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
• Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

T-BONE STEAK WITH CHARRED TOMATO-HORSERADISH BUTTER

Steps:

• Preheat a grill to medium high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temperature, 30 minutes.
• Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3 to 4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use.
• Season the steaks with salt and pepper. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110 degrees F, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 degrees F for rare to medium rare, about 2 more minutes per side. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing.

SUNNY'S T-BONE STEAK WITH ANY HERB SAUCE

Steps:

• For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using.
• For the steaks: Heat a grill or grill pan to medium-high heat.
• Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce.

TEXAS HILL COUNTRY T-BONES

Steps:

• For rub, in a small bowl combine the sage, salt, cumin, and red pepper; set aside. Peel onions; halve and very thinly slice with a mandoline or sharp knife. Place onions in a grill basket directly over medium heat. Grill about 15 minutes or until browned and crisp, rearranging and turning once. Remove onions and set aside. Meanwhile, trim fat from steaks. Sprinkle rub evenly over both sides of steaks; pat in with your hands. Place steaks on the rack of the grill directly over medium heat. Grill to desired doneness, turning once halfway through grilling (Allow 11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes for medium doneness (160 degrees F). Serve with grilled onions and Sweet Pepper Salsa. For Sweet Pepper Salsa: In a medium bowl combine red sweet pepper, papaya; cilantro, jicama, lime juice; habanero or jalapeno, honey (if desired); and salt. Cover and chill for up to 24 hours. cook's notes Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.

T-BONE STEAKS WITH SALSA MACHA

Steps:

• Pat steaks dry with a paper towel. Season each side liberally with the Kosher salt and black pepper.
• With a paper towel, lightly coat the cast iron skillet with 1 Tbsp. vegetable oil.
• Preheat cast iron skillet over MEDIUM-HIGH heat for 5 minutes
• With tongs, carefully place the steak in skillet and sear for 2 minutes, without moving the steaks. Carefully flip the steak and cook an additional 2 minutes or until the internal temperature reaches 145°F for medium rare or 160°F for medium doneness.
• Remove steak from skillet, place on cutting board and tent with foil. Wipe the skillet clean with paper towels and repeat the process until all steaks have been cooked. Allow steaks to rest for at least 3 minutes before slicing. Serve with salsa macha drizzled on steaks.
• Prepare a baking sheet to the side. In a large saucepan heat 2 cups of oil over MEDIUM-HIGH heat. Add onions, fry until slightly soft and translucent. Then add garlic and continue to fry for another minute while stirring constantly until garlic is golden brown. Carefully spoon out onion and garlic with a slotted spoon and place onto the baking sheet. Add peanuts to the oil, stirring often. Fry until peanuts are golden brown. Remove and place onto the baking sheet. Add chipotle chiles, ancho chiles and chile de árbol to the oil and fry until soft, puffed and slightly darkened, about 1 minute, stirring often. Finally, add sesame seeds to the oil, fry for 30 seconds, and remove pan from heat. Carefully spoon chiles and sesame seeds onto the baking sheet. Set oil aside to cool, do not dispose of the oil.
• Place onions, garlic, peanuts, chiles and sesame seeds in a blender or food processor along with vinegar, salt, pepper, oregano, brown sugar, and water. Pulse on low speed to coarsely chop. Carefully add reserved frying oil and blend until smooth. If salsa remains thick and chunky, adjust speed as needed to blend. Adjust seasoning to taste. Pour salsa into a container. Set aside.

T-BONE TEX MEX STYLE

Steps:

• Mix rub ingredients together.
• Brush rub ingredients evenly onto onion slices & steaks.
• Place onions and steaks on season grill over medium high heat. Grill, uncovered, removing onions when grill marked on both sides about 3-4 minutes each side, for steaks 14 to 16 minutes for medium rare to medium doneness turning occasionally. Let steak rest 10 minutes. Serve with salsa and guacamole.

GARLIC -PEPPER T- BONE STEAKS

Steps:

• bring the t-bones to room temp.
• mince the garlic and apply liberally to each side of the steak.
• next with your pepper mill add the fresh ground pepper until the steak is covered on both sides, again apply liberally.
• the best cooking method is the grill but you can also broil them.