ROCK'S T-BONE STEAKS
This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.
Provided by Rocky
Categories Meat and Poultry Recipes Beef Steaks
Time 15m
Yield 4
Number Of Ingredients 9
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).
Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g
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.
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.
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.
TRIPLE-PEPPER T-BONE STEAKS
Categories Beef Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Blend first 5 ingredients in small bowl. Sprinkle steaks on both sides with salt. Spread 1/4 of pepper sauce over 1 side of each steak. Place steaks, sauce side down, on grill. Spread top of steaks with remaining sauce. Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates.
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
BROILED GARLIC AND PEPPER T-BONE, ALA ELSWET
This recipe is for two [2] thin, sweet, tender, 1/2" thick T-Bones; about 8 ounces each, including the bone. "ala Elswet" is for the garlic and pepper lovers in the carnivorous kingdom. This is super-easy and tastes SO GOOD! We love it! We hope you love it, too.
Provided by Pagan
Categories Steak
Time 8h7m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 6
Steps:
- Oil both steaks well and place into lined broiling pan. Do NOT use rack, or the meat will be dry! Pour remaining oil over steaks and turn steaks over and over to thickly coat.
- Halve salt, tenderizer, and pepper equally; sprinkle both steaks, both sides. Halve sliced garlic cloves and place on both sides of both steaks.
- Let steaks marinate a minimum of 4 hours [overnight is highly preferred]. Turn steaks over to saturate other side, half way through marination time, if possible, replacing errant garlic slices.
- Preheat oven to broil, and broil steaks in broiling pan 4 minutes on top side, flip, and 3 minutes on other side for medium.
- 3 minutes on top side, flip, and 2 minutes on bottom for medium-rare.
- 5 minutes on top side, flip, and 4 minutes on bottom for well.
Nutrition Facts : Calories 639.5, Fat 48.6, SaturatedFat 15.1, Cholesterol 138.3, Sodium 1288.1, Carbohydrate 4.5, Fiber 1, Sugar 0.1, Protein 44.3
GARLIC SESAME T-BONES OR PORTERHOUSE STEAKS
Make sure you buy high quality, tender steaks. Nothing worse than to have it come out a little tough even when medium-rare! These are awesome! Enjoy!
Provided by Wildflour
Categories Steak
Time 23m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In ziploc baggie, combine first 5 ingredients.
- Add steaks, turn bag over and over to coat both sides of each steak well.
- Marinate in fridge for 30 minutes to overnight.
- Heat broiler, remove steaks from bag saving marinade.
- Place steaks on lightly geased broiler pan.
- Spoon half of the marinade on steaks.
- Broil 4-6 inches from heat for 4 minutes.
- Turn steaks over, top with rest of marinade, and broil 4-5 minutes longer for medium rare.
- Plate, and sprinkle with sesame seeds and parsley.
- *Let rest 5 minutes before eating.
- You can also slice this thinly and serve over rice or make wraps.
- These can also be cooked on a grill.
Nutrition Facts : Calories 248, Fat 17, SaturatedFat 2.4, Cholesterol 1, Sodium 2529.3, Carbohydrate 19.3, Fiber 2, Sugar 9.4, Protein 6
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- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper. The more the better.
- Add butter to an oven-safe cast iron skillet and turn up high, allow the skillet to become hot. Place the T-bone steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Add whole garlic cloves, fresh rosemary, and thyme to the skillet and immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium-rare, 4-5 minutes. Medium, 6-7 minutes. Medium-well, 7-8 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for 1-1 1/2 inch thick portions (about 16-24 ounces). Steaks less than 1 inch thick should only be seared for 1 minute per side before baking.
- Remove steaks from the oven and spoon the garlic and rosemary infused butter drippings from the pan over the steaks. Plate the steak and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
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