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 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.
GRILLED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; sauté until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.)
- Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Cut butter log into 8 slices. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve.
GARLIC -PEPPER T- BONE STEAKS
This is the best recipe for the grill and t-bones. My husband loves them and asks for them all the time. The key to a good steak is bringing it to room temp. before you cook it. The garlic and pepper go hand in hand.
Provided by polly salama
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
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.
BLUE CHEESE T-BONE STEAKS
Make and share this Blue Cheese T-Bone Steaks recipe from Food.com.
Provided by ShortyBond
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place T-Bone steaks in a shallow pan and cover with marinade. Let sit at least 30 minutes, but up to 8 hours.
- Preheat Broiler.
- Heat grill and grill steaks for 5-6 minutes. Turn and repeat on other side.
- Place stakes on baking sheet. Sprinkle blue cheese on each steak generously.
- Broil 2-3 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 100.1, Fat 8.2, SaturatedFat 5.3, Cholesterol 21.3, Sodium 395.5, Carbohydrate 0.7, Sugar 0.1, Protein 6.1
CARRABBA'S T-BONE STEAKS WITH HERBED GARLIC SAUCE
Make and share this Carrabba's T-Bone Steaks With Herbed Garlic Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 27m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE HERBED GARLIC SAUCE:.
- Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste.
- Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar.
- Refrigerate.
- Before using, bring to room temperature and shake well.
- The sauce will hold in the refrigerator for two weeks.
- FOR THE STEAKS:.
- Heat a gas grill or broiler.
- Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill.
- Cook for about four to six minutes per side for medium-rare.
- Let the steaks rest for five minutes before serving.
- Serve with the Herbed Garlic Sauce on the side.
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.
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
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- Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface. Allow the steak to come to room temperature.
- Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly. Do not let the garlic burn, reduce the heat to low if needed. Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
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