Barbeque Spiced Grilled T-Bone Steak
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
60 g
Chili Oil30 g
Dry Mustard30 g
Chili Powder30 g
Cayenne60 g
Brown Sugar30 g
Orange Zest30 g
Paprika30 g
Garlic Powder30 g
Onion Powder1
Salt30 g
Garlic (minced)30 g
Butter30 g
Grape Seed Oil30 g
Shallot (minced)110 g
Sweet Peas (blanched)110 g
Sweet Corn (cut off cob)30 g
Chives (minced)2 stalks
Celery (chopped)1 tbsp
Black Peppercorn90 g
Barbeque SauceDirections:
1
Preheat Grill: Rub steak with chile oil and BBQ Spice on both sides
2
Grill steak to desired temperature
3
Place 4 ounces of garlic potatoes on 4 plates
4
Plate T-bone over potatoes and top with arugula succotash
5
Spoon sauce around steak and serve
6
Combine all ingredients in a bowl
7
Store in an airtight container
8
In a small bowl mix together the garlic and butter, let stand at room temperature
9
Heat a large, heavy bottomed pot filled half way with oil to 325 degrees F
10
Drop potatoes in oil and fry until golden brown
11
Drain on paper towels and put potatoes into large mixing bowl with garlic butter
12
Toss to coat and season
13
Heat large saute pan and coat with oil
14
Place chanterelle mushrooms in pan and saute for 2 to 3 minutes until they soften, add garlic and shallots, continue to cook until shallots are translucent
15
Add peas, corn, lima beans and peppers
16
Heat all vegetables through
17
Season and fold in chives
18
Sweat all vegetables in oil until translucent
19
Add bay leaves and peppercorns
20
Deglaze with bottles of wine and reduce by 2/3
21
Add veal stock and reduce by 3/4
22
Strain and finish with barbeque sauce, butter, salt and pepper