Peppered T Bone Steaks With Salsa Recipes

PEPPERED T-BONE STEAKS

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°).

PEPPERED STEAKS WITH SALSA

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.

BARBECUED T-BONE STEAK WITH SALSA DRAGONCELLO RECIPE

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.

T-BONE STEAKS WITH SALSA MACHA

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.

GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER

Steps:

• 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.
• 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.