Sizzling T Bones With Mustard Butter Recipes

SUNNY'S SIZZLING SUMMER BURGER

Steps:

• Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
• Heat a grill to medium-high heat.
• Add the patties to the grill and cook to desired doneness, flipping once.
• Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
• Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.

SIZZLING ANCHO RIBEYES

Steps:

• In a small bowl, combine the salt, chile pepper and pepper; rub over steaks. In another small bowl, beat butter and chipotle peppers until blended., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chipotle butter.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

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.

T-BONES WITH SUN-DRIED TOMATO BUTTER

Steps:

• In a small bowl, combine the butter, cheese, basil, 2 tablespoons pesto, pepper and garlic salt. Shape into a 4-in. disk; wrap and refrigerate until serving., Rub remaining pesto over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap tomato butter; cut into 4 wedges. Place one wedge on each steak.

GARLIC-RUBBED T-BONES WITH BURGUNDY MUSHROOMS

Steps:

• In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally. Serve over steaks.

T-BONES WITH GARLIC-THYME BUTTER

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.

MUSTARD PRIME RIB WITH HORSERADISH CREAM

Steps:

• TO MAKE THE PASTE: Using a spice grinder or mortar and pestle, crush the peppercorns and mustard seeds. Transfer to a small bowl and combine with the remaining paste ingredients. Mix well.Spread the paste evenly over the roast, cover with plastic wrap, and refrigerate for 12 to 24 hours.TO MAKE THE HORSERADISH CREAM: In a small bowl whisk together the horseradish cream ingredients. Refrigerate until ready to serve.Allow the roast to stand at room temperature for 30 to 40 minutes before grilling. Season with the salt and grill over Indirect Medium heat, keeping the grill's temperature between 350°F and 375°F until the internal temperature reaches 135°F for medium rare, about 2 to 2 1/2 hours.Remove the roast from the grill, loosely cover with aluminum foil, and allow to rest for 20 to 30 minutes before slicing. The internal temperature will rise 5°F to 10°F during this time.Using a sharp knife, remove the bones from the roast and cut the meat into 3/4 inch slices. Serve warm with the horseradish cream sauce on the side.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.

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.

NEW YORK STRIPS WITH ROASTED GARLIC BUTTER

Steps:

• TO MAKE THE GARLIC BUTTER: Remove the loose, papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle the olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the contents of the cloves into a small bowl. Using the back of a fork, mash the garlic together with the rest of the garlic butter ingredients. Refrigerate until ready to serve.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Season both sides of the steaks with the salt and pepper, pressing the spices into the meat. Lightly spray or brush both sides of the steaks with the oil. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Cut the garlic butter into four equal-sized pieces. Serve the steaks warm with the 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.

TOO-GOOD-TO-BE-TRUE SLOPPY JOES

Steps:

• To make the Rub: In a small bowl combine the rub ingredients.Press the rub into the roast and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the roast with olive oil. Sear over Direct Medium heat for 15 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the internal temperature reaches 160°F, 1 to 1 1/2 hours. Remove from the grill and allow to rest for 15 to 20 minutes.To make the sauce: In a large heavy saucepan over medium-high heat, warm the oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8 to 10 minutes. Add the garlic and cook for 1 minute more, stirring occasionally. Sprinkle in the flour and chili powder and stir to distribute evenly. Add the beef broth and bring to a boil over high heat, whisking occasionally. Add the tomatoes and barbecue sauce. Stir to combine. Lower the heat and swimmer, stirring occasionally, until the mixture is the consistency of gravy, about 30 minutes.Using a sharp knife, chop the meat into 1/4 inch pieces or matchstick-sized strips. Add to the sauce and simmer for 10 to 15 minutes to allow the flavors to fully incorporate. Season with salt and pepper. If the sauce seems too thick, thin with 1/4 cup water.Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Spoon the beef mixture onto the buns and serve immediately.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 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.

T-BONE STEAKS WITH GARLIC AND CHILI BUTTER

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.