Monday, May 21, 2007
Tex-Mex Grilled T-Bone Steaks
I am originally from Texas, and my boyfriend is passionate about steak, so when we wanted something new and fresh for steaks, we thought a Tex-Mex titled recipe from the grilling guru Steven Raichlen for Tex-Mex Grilled Porterhouse Steaks (only we didn't use porterhouses obviously) from the June 2007 issue of Food and Wine magazine would be perfect.
The "mop" sauce uses coffee, butter, beer and Worcestershire sauce, so Brian was a bit nervous, but the results were very very good. Not spicy or really any strong overwhelming flavor, just juicy and well-seasoned. A keeper!
We paired the steaks with a 2004 Syrah from a winery I order from - it was a delicious match.
Tex-Mex Grilled T-Bone Steaks:
(serves 4, adapted loosely from original recipe)
1 1/2 tbs salt
1 1/2 tbs chili powder
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp crumbled dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground cumin
4 1-pound T-bone steaks
4 tablespoons unsalted butter
1/4 cup lager beer
1/4 cup strong brewed coffee
1/4 cup Worcestershire sauce
(very basic compared with Raichlen's, we don't get that into the grilling)
Mix all dry ingredients together, rub over all sides of steaks.
In a small saucepan, melt butter and stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes. Grill steaks until grill marks appear (about halfway done), then begin brushing (mopping) the steaks with liquid 2-3 times on all sides until steaks are grilled to desired doneness. Let rest 5-10 minutes, then serve.
Recipe by Steven Raichlen
From 10 Easy Ways to Master the Grill
This recipe originally appeared in the June 2007 Food and Wine Magazine