Texas Hill Country T Bones Recipes

TEXAS T-BONE STEAK

Steps:

• Preheat oven to 275°F.
• In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
• Season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
• Place steaks on broiler pan and put into preheated oven.
• Cook until internal temperature reaches 125°F. (About 45-60 minutes)
• Let steaks rest for 10 minutes under foil.
• Preheat skillet until piping hot.
• Sear steaks 1 minute per side. Serve immediately.
• In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
• Place a cast iron or heavy based skillet over MEDIUM-HIGH heat. Place butter in the skillet to melt.
• While the butter is melting, season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
• Once the pan is hot and the butter is bubbling, place the steaks in to cook. Turn every 30-60 seconds. Use a spoon to collect the hot, melted butter and scoop it repeatedly over the tops of the steaks to baste.
• Continue until the steaks have reached your desired level of doneness.
• Remove from pan and rest under foil at for at least 10 minutes before slicing and enjoying.

TEXAS T-BONES

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.

TEXAS HILL COUNTRY T-BONES

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.

GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER

Steps:

• In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
• Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.

FIERY HOT TEXAS T-BONES WITH CHIPOTLE SMASHED POTATOES AND HOT AND SWEET PEPPER SAUTE

Steps:

• Seed and slice the hot and sweet fresh peppers and reserve.
• Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.
• While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.
• Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.