Texas Hill Country T Bones Recipes
TEXAS T-BONES
A rub of fresh garlic and crushed black peppercorns takes grilled steak to new flavor heights!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h28m
Yield 4
Number Of Ingredients 8
Steps:
- Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
- Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.
- Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.
Nutrition Facts : Calories 415, Carbohydrate 1 g, Cholesterol 145 mg, Fat 2, Fiber 0 g, Protein 44 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg
TEXAS HILL COUNTRY T-BONES
A thick T-bone steak dressed up with sweet & spicy salsa is the embodiment of all that Tex-Mex should be. The cool salsa, bursting with flavor from papaya, cilantro, and chiles, beautifully balances the grilled steak.
Provided by smox1
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- For rub, in a small bowl combine the sage, salt, cumin, and red pepper; set aside. Peel onions; halve and very thinly slice with a mandoline or sharp knife. Place onions in a grill basket directly over medium heat. Grill about 15 minutes or until browned and crisp, rearranging and turning once. Remove onions and set aside. Meanwhile, trim fat from steaks. Sprinkle rub evenly over both sides of steaks; pat in with your hands. Place steaks on the rack of the grill directly over medium heat. Grill to desired doneness, turning once halfway through grilling (Allow 11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes for medium doneness (160 degrees F). Serve with grilled onions and Sweet Pepper Salsa. For Sweet Pepper Salsa: In a medium bowl combine red sweet pepper, papaya; cilantro, jicama, lime juice; habanero or jalapeno, honey (if desired); and salt. Cover and chill for up to 24 hours. cook's notes Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly after preparation.
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