Grilled T Bone Steaks With Bourbon Peppercorn Mop Sauce Recipes

GRILLED PEPPERCORN T-BONES

Steps:

• Heat coals or gas grill for direct heat. Trim fat on beef steaks to 1/4-inch thickness. Rub garlic on beef. Press peppercorns into beef. In small bowl, mix remaining ingredients except salt and pepper; set aside.
• Cover and grill beef 4 to 5 inches from medium heat 10 to 14 minutes or until of desired doneness, turning once. Sprinkle with salt and pepper. Serve with butter mixture.

GRILLED T-BONE STEAKS

Steps:

• In a shallow dish, combine the first 10 ingredients. Add steaks and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 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).

GRILLED T-BONE STEAKS

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes.
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)

GRILLED T-BONE STEAKS WITH BOURBON-PEPPERCORN MOP SAUCE

Steps:

• Heat grill.
• Place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. Remove from heat; whisk in bourbon, butter and lemon juice.
• Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling.
• Lightly brush steaks with oil; sprinkle with salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.
• Grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times.
• Serve reserved 1 1/4 cups sauce with steak.

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.

GRILLED T-BONE STEAKS WITH BBQ RUB

Steps:

• Combine rub ingredients; press evenly onto beef steaks.
• Place steaks on grid over medium, ash-covered coals.
• Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning 4 times.
• Remove bones and carve steaks into slices, if desired.
• Season with salt, as desired.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

GRILLED STEAK WITH BOURBON SAUCE

Steps:

• Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
• Stir in shallots, garlic, thyme, tarragon and rosemary.
• Sauté for 1 to 2 minutes or until shallots soften.
• Add bourbon and bring to boil Reduce to 2 tbsp approx.
• 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
• Season steak with salt and pepper.
• Add steaks and cook for about 2 minutes per side.
• Place in oven and bake for 7 to 10 minutes for medium rare.
• Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
• Drizzle with sauce.