Big T-Bone Steaks With Chipotle Butter

By á-170456

Ingredients

• TEXAS TOAST:
• 1/2 cup vegetable oil
• 1/2 cup Essence (see Bayou Blast recipe)
• 2 T-bone steaks - (48 oz ea)
• 1 stick unsalted butter softened
• 2 teaspoons chopped chipotle chiles in abodo sauce
• 1/2 teaspoon adobo sauce - (to 1)
• 1 teaspoon fresh lime juice
• 1/2 teaspoon ground coriander seeds
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter softened
• 1 1/2 teaspoons minced garlic
• 1 teaspoon Essence
• 4 thick slices bread
• 1 tablespoon chopped fresh parsley for garnish

Details

Servings 2

Preparation

Step 1

Combine the oil and Essence seasoning in a small bowl and mix well.

Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring to room temperature before grilling, about 30 minutes.

In a bowl, mix together the butter, chilis, adobo sauce, to taste, lime juice, coriander, and salt until smooth. Transfer to a sheet of plastic wrap and roll up into a log. Refrigerate until firm. Preheat the grill.

Remove the chipotle butter from the refrigerator and cut into 4 thick slices. Set aside. Place the steaks on the hot grill and cook for 5 minutes on each side. Move to the cooler part of the grill, close the grill lid, and cook to desired temperature, 8 to 10 minutes additional time for medium-rare.

Place 2 slices of the butter on the top of each steak and leave on the grill until starting to melt, about 30 seconds. Remove from the grill and place the steaks on platters. Serve immediately with Texas Toast.

For the Texas Toast: Preheat the grill.

In a small bowl, mix the butter, garlic, and Essence until smooth. Place the toast on the grill and cook until lightly colored on 1 side.

Remove and spread 1 tablespoon of the seasoned butter on the toasted side. Return to the grill and cook until lightly toasted on the bottom, and the garlic butter is melted across the top. Remove from the grill and cut each toast in half on the diagonal. Serve immediately. (Makes 4 toasts)

This recipe yields 2 to 4 servings.