Sizzling T Bones With Mustard Butter Food

T - BONE STEAKS WITH GARLIC BUTTER SAUCE

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.

SIZZLING T-BONES WITH MUSTARD BUTTER

Steps:

• TO MAKE THE MUSTARD BUTTER: In a small bowl combine the mustard butter ingredients. Using the back of a fork, mash the ingredients together, distributing them evenly. Scoop the mixture out of the bowl and transfer to a sheet of plastic wrap. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the wrap and twist the ends in opposite directions to form an even cylinder. Refrigerate until ready to serve (this can be made days ahead).TO MAKE THE PASTE: In a small bowl mix the paste ingredients.Trim the steaks of any excess fat. Spread the paste on both sides of the steaks, cover with plastic wrap and refrigerate for 4 to 8 hours.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 12 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 3 to 5 minutes. Unwrap the cylinder of butter and slice crosswise into 1/3-inch coins. Serve the steaks warm with a slice of butter on top.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ALL-AMERICAN T-BONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.
• Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it's soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
• Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

SAVORY GRILLED T-BONES

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients; add steaks. Seal bag and turn to coat; 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 meat thermometer should read 145°; medium, 160°; well-done, 170°).

BOURBON-GLAZED CAJUN TENDERLOIN

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 8 to 24 hours.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients until the sugar is dissolved.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Press the rub into the tenderloin and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the tenderloin with olive oil. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 10 to 20 minutes. During the last 10 minutes of grilling time, turn and baste with the glaze.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SIZZLING T-BONES WITH MUSTARD BUTTER

Steps:

• To make the mustard butter: in a small bowl, mix together the mustard butter ingredients; using the back of a fork, mash the ingredients together and make sure everything is well distributed.
• Scoop the mixture out of the bowl and transfer to a sheet of plastic wrap.
• Loosely shape the mixture into a log about 1-inch in diameter.
• Roll the log in the wrap and twist the ends in opposite directions to form an even cylinder.
• Refrigerate until ready to use.
• To make the paste: mix the paste ingredients (Worcestershire sauce through black pepper) in a small bowl.
• Trim the steaks of any excess fat; spread the paste on both sides of the steaks; cover with plastic wrap and refrigerate for 4-8 hours.
• Let steaks stand at room temperature for 20-30 minutes before grilling.
• Grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness).
• Remove the steaks from the grill and let rest for 3-5 minutes.
• Unwrap the cylinder of butter and slice crosswise into 1/3-inch coins.
• Serve the steaks warm with a slice of butter on top.