Quite 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, which is considered the most tender cut, with a mild beef flavor. On the other side of the T-bone is the strip loin or New York strip, a firm, robust steak that is naturally marbled and offers a bold taste.
Ancho Chile Rubbed Grilled T-Bones
4 Omaha Steaks T-bone steaks
2 tablespoons olive oil
4 tablespoons Ancho Chile Rub (see recipe below)
12 grilled tri-color sweet baby peppers
Preheat grill to medium. Thaw and blot dry steaks. 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.
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. Makes 4 tablespoons.
– Family Features