Best T Bone Steaks With Chipotle Cilantro Butter Recipes

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER

Steps:

• Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
• Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
• Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
• Remove the steaks from the refrigerator and unwrap.
• Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
• When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

GRILLED T-BONES WITH CHIPOTLE-LIME BUTTER

Steps:

• In a small bowl, combine the butter, chipotle, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Mound the mixture onto a square of plastic wrap, form into a log shape about 6 inches long, and roll up in the plastic; twist the ends of the plastic tightly to seal. Refrigerate until firm, about 1 hour.
• Prepare a grill for high-heat cooking. Rub some oil onto the steaks and sprinkle with salt and pepper. Brush the grill grate with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally in the meat but not touching the bone registers 130 degrees F for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and allow to rest 10 minutes. Slice the steaks and divide among plates; top each serving with a slice of the chipotle butter.

SAVORY GRILLED T-BONES

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients; add steaks. Seal bag and turn to coat; refrigerate for 2-4 hours.
• Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

CILANTRO BUTTER

Steps:

• Combine the butter, garlic, cilantro and 1 teaspoon lime juice in a food processor or with a mixer until smooth. Season with salt and pepper, and add more lime juice if needed.

GRILLED T-BONE STEAKS

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients.
• Add steaks.
• Seal the bag and turn to coat.
• Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
• Drain and discard marinade.
• Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

RIB EYES WITH CHIPOTLE BUTTER

Steps:

• For Chipotle Butter:In a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
• In another small bowl stie together cumin, paprika, salt, and pepper; stir in olive oil and adobo sauce until a paste forms, spread mixture over both sides of steaks.
• Grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling; allow 14 to 18 minutes for medium(160 degrees.
• Serve steaks with chipotle butter and garnish with lime and herbs.

T-BONE STEAKS WITH GARLIC AND CHILI BUTTER

Steps:

• Roast chili over gas flame or under broiler until blackened on all sides.
• Place chili in paper bag and let stand until cool.
• Peel, stem and seed chili.
• Finely chop chili and reserve.
• Preheat oven to 375.
• toss garlic with 2 T olive oil in heavy small baking pan.
• Roast garlic until soft, about 20 minutes; cool.
• Peel garlic, reserving oil in pan.
• Mash garlic in small bowl.
• Add butter, chili powder and hot pepper sauce and blend well.
• Mix in chopped chili and oil reserved from garlic.
• Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
• Season steaks with salt and pepper.
• Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
• Arrange steaks on platter.
• Top steaks with chili butter.

GARLIC -PEPPER T- BONE STEAKS

Steps:

• bring the t-bones to room temp.
• mince the garlic and apply liberally to each side of the steak.
• next with your pepper mill add the fresh ground pepper until the steak is covered on both sides, again apply liberally.
• the best cooking method is the grill but you can also broil them.