Intro: This recipe for the perfect T-bone steak leaves you with flavorful, juicy, medium-rare steak, every time. A topping of ancho chile butter adds a touch of mild smoky heat that takes this steak from great to perfection.
Ingredients:
- 2-3 dried ancho Chiles
- 1/4 cup softened butter
- 1 T-bone steak, about 1 1/2 inches thick
- kosher salt
- black pepper
Instructions:
- Soften the dried ancho chiles in very hot water for 15 minutes. Remove the stem and seeds.
- Blend the softened chiles with the butter in a food processor until smooth
- Remove the steak from the refrigerator and allow it to come to room temperature, about 30 minutes. Heat your grill on high, until about 600°F.
- Season the steak generously with salt and pepper on all sides, or with your seasoning of choice.
- Place the steak on the grill and allow it to cook for 2 minutes, untouched.
- After 2 minutes, rotate the steak 90 degrees and continue cooking for an additional 2 minutes.
- Flip the steak and repeat the process on this side (cook for 2 minutes, rotate 90 degrees, cook another 2 minutes).
- Reduce the heat to medium and cook the steak an additional 4-6 minutes, flipping occasionally, until the interior reaches a temperature of about 130°F (for medium rare).
- Allow the steak to rest, lightly covered, for 10 minutes. Then, slice, top with some of the ancho chile butter, and enjoy
