Peppered T Bone Steaks With Salsa Recipes

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BARBECUED T-BONE STEAK WITH SALSA DRAGONCELLO RECIPE



Barbecued T-bone steak with salsa dragoncello recipe image

Barbecued steak served with a classic Florentine sauce - dragoncello means tarragon in Italian.

Provided by Neil Perry

Categories     Main-course

Time 30m

Yield SERVES 2-3

Number Of Ingredients 10

800g-1kg T-bone steak (see tip)
sea salt and freshly ground pepper
extra virgin olive oil
For the salsa dragoncello
1 thick slice stale sourdough bread, crusts removed and chopped
2 tbsp red wine vinegar
1 loosely filled cup tarragon leaves
1 garlic clove, chopped
1 tsp sea salt, approx
½ cup extra virgin olive oil

Steps:

  • 1. Remove the steak from the fridge two hours before cooking and season liberally with salt. 2. Preheat the barbecue to hot. Rub steak with a little olive oil. 3. Place the steak on the grill and cook. For a rare steak, allow about six to seven minutes on each side depending on thickness; add a couple of minutes each side for medium. If the outside starts to burn before the steak is fully cooked, reduce the heat of the grill and cook until done to your liking. If your steak is very thick, you could simply use a meat thermometer to achieve the "done-ness" you prefer: 50C for rare, 58C for medium-rare. 4. Put steak on a plate, cover with foil and rest for 10 minutes. 5. For the salsa, place bread and vinegar in a mortar. Allow the bread to soak for a few minutes, then add the tarragon, garlic and salt. Pound with a pestle until a rough paste forms, then slowly add the oil until it forms a saucy consistency. Check seasoning. 6. Cut the fillet and sirloin away from the centre bone. Carve against the grain into 1½cm pieces. On a warmed plate, place the bone in the centre and rearrange the meat back next to it. Serve at the table with a bowl of salsa. Tip: for this traditional Tuscan dish, use a single T-bone steak about 3-4cm thick. If you can't find one that thick, use a few smaller ones and take care not to overcook them.

PEPPERED T-BONE STEAKS



Peppered T-Bone Steaks image

When I make these juicy steaks, I brush thin slices of potato with olive oil and grill them alongside the meat. I round out the meal with a spinach and red onion salad on the side and cheesecake for dessert.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

3 tablespoons steak sauce
4-1/2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
2 beef T-bone steaks (1 inch thick and 3/4 pound each)
1/2 teaspoon salt

Steps:

  • In a small bowl, combine the steak sauce, thyme, pepper and cayenne. Sprinkle steaks on both sides with salt. Spoon about 2 teaspoons steak sauce mixture on one side of steaks., Lightly oil the grill rack. Place steaks on grill sauce side down. Grill, covered, over medium heat or broil 4 in. from the heat for 6 minutes. Brush with remaining sauce and turn. Grill 4-6 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

PEPPERED STEAKS WITH SALSA



Peppered Steaks with Salsa image

We grill all year, and beef is so good cooked outdoors. The simple marinade makes the steak very juicy. We enjoy them with the refreshing salsa and tortillas. -Robin Hyde, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1/2 cup red wine vinegar
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons chili powder
1 garlic clove, minced
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
4 beef eye round steaks (6 ounces each)
SALSA:
1 large tomato, seeded and chopped
1 medium ripe avocado, chopped
2 green onions, thinly sliced
1 tablespoon lime juice
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a shallow dish; add steaks and turn to coat. Cover; refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Combine salsa ingredients; cover and chill. , Drain and discard marinade from steaks. Grill, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with reserved marinade. Serve with salsa.

Nutrition Facts : Calories 344 calories, Fat 18g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 832mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 4g fiber), Protein 39g protein.

T-BONE STEAKS WITH SALSA MACHA



T-bone Steaks with Salsa Macha image

Provided by Vianney Rodriguez

Categories     Entertaining

Time 30m

Yield 4 Servings and yields 2 cups of Salsa Macha

Number Of Ingredients 18

2 T-bone Steaks, about 1 in. thick, (about 2 pounds)
1 Tbsp. Kosher salt
1 Tbsp. black pepper
1 Tbsp. vegetable oil
2 cups vegetable oil
½ medium onion, roughly sliced
4 garlic cloves, peeled
1 cup peanuts, unsalted
4 dried chipotle chiles, stem and seeds removed
4 dried ancho chiles, stem and seeds removed
5 dried chiles de árbol, stem and seeds removed
2 Tbsp. sesame seeds
½ cup apple cider vinegar
½ Tbsp. salt
¼ tsp. black pepper
1 tsp. oregano
2 Tbsp. brown sugar
1 cup water

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.

Nutrition Facts : Calories 364 Calories

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA



Grilled Sirloin Steaks with Pepper and Caper Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 red bell peppers
2 yellow bell peppers
1 tablespoon water
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup capers, rinsed and drained
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
4 (8-ounce) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher salt
2 teaspoons herbs de Provence
Olive oil, for drizzling

Steps:

  • Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
  • Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
  • Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER AND GRILLED LEEKS WITH HERBED VINAIGRETTE



Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

  • For the butter: 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.
  • For the steaks: 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.
  • For the vinaigrette: Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
  • For the leeks: Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.

GRILLED RIB-EYE STEAKS WITH ROASTED-PEPPER SALSA



Grilled Rib-Eye Steaks with Roasted-Pepper Salsa image

Categories     Beef     Citrus     Herb     Pepper     Backyard BBQ     Steak     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For salsa
6 red bell peppers (2 pounds)
1 to 2 habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
3 1/2 teaspoons salt
2 teaspoons black pepper
Garnish: flaky sea salt such as Maldon
Special Equipment
an instant-read thermometer

Steps:

  • Make salsa:
  • Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
  • Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
  • Grill Steaks:
  • Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

TRIPLE-PEPPER T-BONE STEAKS



Triple-Pepper T-Bone Steaks image

Categories     Beef     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 6

2 1/2 tablespoons bottled steak sauce
1 1/2 tablespoons chopped fresh thyme
1 teaspoon drained green peppercorns in brine, chopped
1/2 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
2 T-bone steaks (each about 12 ounces)

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.

GRILLED T-BONE STEAKS & PEPPERS



Grilled T-Bone Steaks & Peppers image

Make and share this Grilled T-Bone Steaks & Peppers recipe from Food.com.

Provided by JackieOhNo

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef t-bone steaks or 4 porterhouse steaks, cut about 1-inch thick
4 small bell peppers, cut into quarters (red, yellow or green)
1/4 cup salted butter, very soft
2 tablespoons finely chopped green onions
1 teaspoon garlic, minced

Steps:

  • Place steaks and bell peppers on grill over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.
  • Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended.
  • Top each steak with 2 tablespoons of butter mixture.
  • Combine bell peppers with 2 tablespoons butter mixture in medium bowl; toss.
  • Serve steaks with bell peppers. Season with salt and pepper, as desired.

ROCK'S T-BONE STEAKS



Rock's T-Bone Steaks image

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

4 teaspoons salt, or to taste
2 teaspoons paprika
1 ½ teaspoons ground black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder, or to taste
¾ teaspoon cayenne pepper, or to taste
¾ teaspoon ground coriander, or to taste
¾ teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

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

PAN-SEARED STEAK WITH SALSA VERDE



Pan-Seared Steak with Salsa Verde image

Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 9

1/3 cup flat-leaf parsley, coarsely chopped
1 tablespoon small capers, rinsed, finely chopped if large
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
3 teaspoons vegetable oil
1 strip steak (6 to 8 ounces and 1 inch thick)
4 ounces green beans, ends trimmed

Steps:

  • For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
  • For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
  • For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.

Nutrition Facts : Calories 634 g, Fat 45 g, Protein 44 g

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

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).

SALT AND PEPPER RIBEYE STEAK



Salt and Pepper Ribeye Steak image

Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time P2DT30m

Yield 6

Number Of Ingredients 5

6 (8 ounce) rib-eye steaks
1 tablespoon Diamond Crystal® Kosher Salt
1 ½ teaspoons ground black pepper
1 tablespoon vegetable oil, or as needed
2 tablespoons unsalted butter

Steps:

  • Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
  • Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
  • Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
  • Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
  • Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg

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From derrickriches.com


T-BONE STEAK WITH PEPPER SAUCE - INA PAARMAN
Method. Cut once through the fat on the side of the steaks. Season steaks generously on both sides with Garlic Pepper Seasoning and drizzle with olive oil. Leave at room temperature for 15-20 minutes. Stand the steaks fat side down on the work surface. Preheat a dry, heavy ribbed griddle pan until very hot.
From paarman.co.za


T-BONE STEAKS WITH SHALLOT BUTTER - RICARDO
Preheat the grill, setting the burner to high. Oil the grate. In a small bowl, combine the salt, pepper and celery salt. On a work surface, rub the spice mixture on both sides of the steaks. Grill for 2 to 3 minutes on each side for rare, or until the desired doneness. Let rest for 5 minutes.
From ricardocuisine.com


PEPPER CRUSTED T-BONE STEAK • GRILLAX
Guru. Fire. Food. Fun ... Get the world grillin' and chillin'. Grillax, y'all!
From grillax.com


GRILLED T-BONE STEAK WITH SALSA VERDE AND HORSERADISH CREAM
2015-11-18 Ingredients. 2 t-bone steaks, cut 4cm thick or 1 t-bone steak, cut 8cm thick; 2 tsp olive oil for rubbing on the steak; 1 cut clove of garlic; Maldon sea salt and freshly ground or cracked black ...
From rte.ie


T-BONE STEAK RECIPES: GRILL AND OVEN - GOOD RANCHERS
Heat your grill to high heat, about 450-550. Using a small to medium sized saucepan, add butter, half of the olive oil, lemon juice, garlic, and all seasonings and cook on medium-low heat for 5-7 minutes until melted. Continue to mix every 15-30 seconds so it doesn’t burn. Coat the steak in remaining olive oil, and dip/coat into the mixture ...
From goodranchers.com


T-BONE STEAK WITH PEPPERCORN SAUCE | IGA RECIPES | SUMMER, BBQ, …
Place steaks, asparagus, and peppers on the grill. Cook steaks 4 to 6 minutes per side with the lid closed or until the meat thermometer registers 63°C (145°F) for rare doneness. Cook asparagus and pepper 3 minutes per side or until grilled but still tender-crisp.
From iga.net


STEAK & SALSA VERDE | BEEF RECIPES | JAMIE OLIVER RECIPES
Mix together well, taste and tweak with a little more salt, pepper or lime juice, then scrape into a bowl. Heat a frying pan or griddle pan over a high heat. Season the steak with the salt, pepper, and drizzle with olive oil. Cook the steak in the hot pan for 6 to 7 minutes on each side, or until cooked to your liking.
From jamieoliver.com


BEER-MARINATED PEPPERED T-BONES - BETTER HOMES & GARDENS
Directions. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally. Remove steaks from marinade; discard marinade.
From bhg.com


MARINATED T-BONE STEAKS - RICARDO
Add the meat and thoroughly coat with the marinade. Cover and refrigerate for 12 to 24 hours. Preheat the grill, setting the burners to high. Oil the grate. Grill the steaks for about 5 minutes on each side for rare meat, or until the desired doneness. Let rest for 5 minutes.
From ricardocuisine.com


GARLIC-PEPPER STEAKS RECIPE - PILLSBURY.COM
In small bowl, combine oil and garlic; mix well. Brush steaks with oil mixture. Sprinkle salt and pepper on both sides of each steak. When ready to grill, place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 12 to 18 minutes or until of desired doneness, turning once or twice.
From pillsbury.com


T-BONE STEAKS WITH GARLIC PARSLEY SAUCE - PAULA DEEN
Sprinkle with salt and pepper. Grill the steaks for 5 minutes per side, or to desired degree of doneness. Remove the steaks from the grill and let stand for 5 minutes. Serve with the garlic parsley sauce. For the sauce: In the work bowl of a food processor, combine all the sauce ingredients. Pulse until the mixture is finely chopped.
From pauladeen.com


GRILLED T-BONE STEAKS WITH CHIMICHURRI SAUCE - CURTIS STONE
1. In a mortar and pestle or food processor, mash or mince the garlic. 2. Add the cilantro, parsley, thyme, and oregano and continue mashing until the herbs are coarsely ground. Mash in the red pepper flakes, then the lemon zest and vinegar. 3. Slowly drizzle in the oil while mixing. Season the chimichurri sauce to taste with salt and pepper.
From curtisstone.com


T-BONE STEAK WITH GRILLED CORN SALSA AND GARLIC-THYME BUTTER
Meanwhile, rub corn with remaining oil and cook, turning regularly, on grill for 5 minutes or until lightly blackened. Cut kernels off cobs and put in a large bowl. Add capsicum, onion, tomato, shallots, basil and orange, then stir to combine. Season with salt. Use a mortar and pestle to pound garlic, thyme, anchovy fillets and a little salt to ...
From tasmanbutchers.com.au


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