From mild to bold, rubs, pestos and butters bring out the flavor of the classic T-bone steak.

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From mild to bold, rubs, pestos and butters bring out the flavor of the classic T-bone steak.

Seasoned steaks are cooked to a T

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Possibly the ultimate steak, the T-bone embodies the rich blend of varied beef flavors that steak lovers crave, from tender and mild to bold and beefy.

On one side of the T-bone is the filet mignon. French for “dainty fillet,” filet mignon is considered the most tender cut, with a mild beef flavor.

On the other side is the strip loin or New York strip, a firm, robust cut that is naturally marbled and offers a bold taste.

The bone itself also provides additional flavor in the cooking process.

Many cooks will turn to the grill to cook T-bones this summer. To make the most of this method, consider these steps:

  • Clean and preheat your grill on high.
  • Lightly oil everything before you put it on the grill. This helps the searing process and prevents sticking.
  • Season your food before grilling.
  • Sear the outside of steaks when grilling. This really helps with the flavor and juiciness.
  • Use tongs or a spatula to turn your meat on the grill. Using a fork can damage the meat.
  • Cover your grill as much as possible during the cooking process. This helps lock in the grilled flavor and will help prevent flare-ups.
  • Keep a spray bottle with water handy to douse unexpected flare-ups.
  • Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
  • Place your cooked product on a clean plate. Never place cooked product on the plate you used to transport the raw product to the grill without thoroughly washing it first.
  • Allow your foods to rest for 5 minutes between cooking and eating. This will help them retain moisture when you cut into them.

While T-bones offer great tastes by themselves, this collection of pesto, rub and butter recipes offers natural and easy complements for the steaks.

For more steak recipes, go to omahasteaks.com.

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MAIN DISH

Ancho Chile Rubbed Grilled T-Bones

4 T-bone steaks

2 tablespoons olive oil

4 tablespoons ancho chile rub (recipe below)

12 grilled tri-color sweet baby peppers

Thaw and blot dry steaks.

Preheat grill to medium.

Brush steaks with olive oil. Generously cover both sides of steaks with ancho chile rub by dipping them in rub. Continue until steaks are completely covered. Place steaks on heated grill and grill to desired doneness. (For a medium-rare steak, grill about 8 minutes on first side and 6 to 7 minutes on second side.)

Remove steaks from grill and garnish with grilled tri-colored sweet baby peppers.

Yields four servings.

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Ancho Chile Rub

1 tablespoon smoked paprika

2 teaspoons sea salt

2 tablespoons ancho chile powder

1 teaspoon brown sugar

Combine all ingredients and mix well.

Yields 4 tablespoons.

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MAIN DISH

Grilled T-Bones With Tabasco And Roquefort Cheese Butter

4 T-bone steaks

Omaha Steaks All Natural Steak Seasoning, or salt and pepper, to taste

4 slices (1.5-inch coins) Tabasco and Roquefort cheese butter (recipe below)

2 tablespoons minced chives

Thaw steaks overnight in refrigerator or quick thaw by placing sealed steaks in sink with water for about one hour.

Preheat grill to medium. Season both sides of steaks with seasoning, or salt and pepper. Grill steaks to desired doneness. (For medium-rare steak, grill about 8 minutes on first side and 6 to 7 minutes on second side.)

Just before removing steaks from grill, place butter slice on each steak. The idea is to have butter half-melted on top as you are serving steaks. Garnish each steak with sprinkle of minced chives.

Yields four servings.

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Tabasco And Roquefort Cheese Butter

4 ounces unsal-ted butter, softened

4 ounces Roquefort blue cheese, crumbled

3 tablespoons Tabasco sauce

1/4 cup fresh chives, minced

2 tablespoons fresh garlic, minced

1 roasted red pepper, peeled, seeded and diced

1 teaspoon kosher salt

Slightly whip butter in mixer. Add remaining ingredients and mix well.

Transfer mixture to sheet of parchment paper. Roll into tube (about 11/2-inch diameter) and twist paper at the ends. Refrigerate for 4 to 6 hours.

When ready to serve, slice into coins as needed.

Unused butter can be stored in the refrigerator for up to one week.

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MAIN DISH

Roasted Pepper Pesto Rubbed Grilled T-Bones

4 T-bone steaks

2 tablespoons olive oil

Salt and pepper, to taste

1 recipe roasted pepper pesto (recipe below)

4 fresh basil sprigs

Preheat grill to medium.

Brush steaks with olive oil and season with seasoning, or salt and pepper. Brush both sides of steaks with roasted pepper pesto.

Place steaks on grill and cook to desired doneness. (For a medium-rare steak about 8 minutes on first side and 6 to 7 minutes on second side.) When steaks are finished, brush both sides a final time with pesto.

Serve steaks with dollop of unused pesto in center of each and garnish with fresh basil.

Yields four servings.

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Roasted Pepper Pesto

1 cup roasted red peppers, peeled, seeded and chopped

1/4 cup garlic cloves, peeled

1/2 cup pine nuts, toasted

2 tablespoons fresh basil, chopped

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 cup Parmesan cheese, grated

1 tablespoon lemon juice

1/2 cup olive oil

Combine all ingredients except the olive oil in food processor or blender, and puree until smooth. Next, slowly add oil in food processor until completely combined.

Yields about 2 cups.