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


Peabody said...

My husband could possible leave me for you. You make some much red meat and he loves it. He only gets it about twice a month(he has high cholesterol).

Patricia Scarpin said...

I have never heard of using coffee on steaks, Kirsten - wow! :)

Lis said...

Well I've already said I'd leave my husband to marry you and your cooking skills. ;)

This sounds delicious.. going to give this a try this weekend. WOO!

Freya and Paul said...

I am so intruiged about the idea of the coffee - so much so that I really want to bookmark this and give it a go during our Burger Bash weekend!
Photos are mouthwatering!

lululu said...

ha, i can't believe we have made the same dish (steak) again. good food links everywhere!

using coffee for steak sounds really interesting. gotta try!

sandi @ the whistlestop cafe said...

Wow~ that looks awesome!
You know we use coffee in red eye gravy, it adds great flavor.

Chris said...

Who knew coffee had so many uses This steak is mouth watering. Your house must be labeled as the place to be with meals like this!

Kirsten said...

Hey Peabody - yeah, I might have eaten steak once a year until I started dating Brian, but now it's quite a regular. :)

The coffee was very unique. My boyfriend does NOT like coffee, so he was worried, but you really can't even detect it in the flavor. The liquid/mop is so odd sounding, but just balances out the flavor.

Thanks Patricia, Lis & Freya.

Lululu, yep it was the night for steak.

Thanks Sandi and Chris! Sandi, good point, I forgot about red-eye gravy. :)

Kristen said...

We've been eyeing that recipe in F&W as well. I think we'll have to give it a try over the holiday weekend. Your photo is mouth watering!

Anonymous said...


I have been to that winery in Temecula. It was a while ago, and before I ever thought of having wine shipped. Thanks for reminding me of their great wine (especially syrah.) Do you order from their website?


Kirsten said...

Thanks Kristen! You guys should try this recipe - it was great. :)

Hi Maureen! I love Temecula (and how close and inexpensive it can be compared to Napa) and especially this winery. I ordered in person last time I was there, but the shipping experience and everything has been great ever since and every single wine I have recieved has been very, very drinkable and some have been very, very memorable.