**Grilled T-Bones with Chipotle Chili Rub and Cilantro Lime Compound Butter: A Symphony of Flavors**
Indulge in a culinary masterpiece with our grilled T-bone steaks, where bold flavors dance on your palate. These succulent steaks are generously coated in a tantalizing chipotle chili rub, infusing each bite with a smoky, spicy kick. Perfectly grilled to your desired doneness, the T-bones retain their juicy, tender interior while boasting a beautiful char on the outside. Elevate the experience with a luscious cilantro lime compound butter, where the vibrant flavors of cilantro and lime harmonize to create a refreshing contrast to the richness of the steak. This exceptional dish is sure to leave you craving for more.
**Additional Delights:**
* **Grilled Corn on the Cob with Parmesan and Herbs:** Enhance your meal with tender, grilled corn on the cob, generously coated in grated Parmesan cheese and a blend of aromatic herbs. The smoky sweetness of the grilled corn pairs perfectly with the savory flavors of the steak.
* **Mexican Street Corn Salad:** Experience the vibrant flavors of Mexico with this refreshing street corn salad. Featuring grilled corn kernels tossed in a tangy dressing, this salad bursts with bold, zesty flavors that complement the richness of the T-bone steak.
* **Grilled Zucchini and Squash:** Add a healthy side to your feast with grilled zucchini and squash. These colorful vegetables are drizzled with olive oil, seasoned with herbs, and grilled to perfection, offering a delightful contrast to the hearty steak.
GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 1h41m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
GRILLED T-BONE STEAKS WITH CHIPOTLE AND CILANTRO BUTTER
This recipe is from the Take Home Chef series. Maybe the best steak you've ever eaten! We loved it!
Provided by the6-sranch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, chilies, cilantro and tequila in a bowl to blend.
- Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
- Cut the chili butter log crosswise into 8 slices.
- Sprinkle the steaks with salt and black pepper.
- Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
- Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
- Transfer the steaks to plates and serve.
GRILLED T-BONE STEAKS WITH BBQ RUB
Steps:
- 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
GRILLED T-BONE STEAKS
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
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 CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
Tips:
- Choose high-quality T-bone steaks that are at least 1 inch thick for the best results.
- Make sure your grill is hot before cooking the steaks, and cook them over direct heat for a quick sear and then indirect heat to finish cooking to your desired doneness.
- Let the steaks rest for a few minutes before serving to allow the juices to redistribute throughout the meat.
- For the chipotle chili rub, use a combination of dried chipotle peppers, chili powder, cumin, garlic powder, onion powder, brown sugar, and salt.
- For the cilantro-lime compound butter, use fresh cilantro, lime zest, lime juice, and softened butter.
Conclusion:
Grilled T-bone steaks are a delicious and satisfying meal that can be enjoyed for any occasion. By following the tips above, you can ensure that your steaks are cooked to perfection and bursting with flavor. The chipotle chili rub and cilantro-lime compound butter add a unique and flavorful touch to these classic steaks. So fire up your grill and give this recipe a try - you won't be disappointed!
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