Cowboy-Cut T-bone Steaks with Ancho Chili-Honey Butter
Inspired by days past of rustic camping adventures across the Rocky Mountains and cowboy steaks prepared under stars, these gargantuan, double-thick t-bone steaks were seasoned simply, seared and encrusted upon white-hot cast iron grill grates, then slowly barbecued to tender, medium-rare perfection over a smoldering inferno of charcoal and hardwoods. A bold ancho chili-honey butter compound is basted upon the steaks as they finish, infusing and layering the t-bones in a final layer of opulent flavor. To serve, the filet and strip are removed from the bone, cut across the grain into thick slices, then artfully plated back together on the presentation platter and garnished with toasted pine nuts, a garden of fresh herbs, and a dusting of coarse maldon salt. Cheers! -David
- 2 sticks unsalted butter room temperature
- 1 tablespoon ancho chili powder
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 splashes hot sauce
Whisk together all ingredients. Spoon over a sheet of plastic cling film, roll into a log and tie off at the ends. Place in the refrigerator for 30 minutes before use.
- 2 T-bone steaks butchered to a 2” thickness
- Olive oil
- Onion powder
- Granulated garlic powder
- Kosher salt and fresh ground peppercorn to taste
- Compound Ancho Chili Butter recipe above
- ½ cup pine nuts
- Maldon salt to taste, to garnish
- Fresh parsley chopped, to garnish
Trim excess fat from steaks, rinse meat in cold water, pat dry, and liberally massage oil and seasonings across entire surface of the beef. Rest on counter for 1 hour prior to grilling.
Meanwhile, prepare Ancho Chili Honey Butter, per recipe above. Toast pine nuts in a heavy-bottom pan over medium heat until golden brown. Set both aside.
Preheat grill using dual-zone method (see notes below). With grill lid open, lay steaks over hottest grill grates and sear 4-6 minutes per side. When charred upon both sides, turn down all burners to low and transfer steaks to the coolest grates. Top the steaks with a dollop of Ancho Chili Butter and close the grill lid. Remove steaks from grill when within 5 degrees of desired internal temperature in thickest part of the strip (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.
To plate, cut the strip and filet from the bone. Slice both hunks of meat against the grain. Place bone and steaks back upon the serving dish. Season additionally with coarse maldon salt, to taste. Garnish with toasted pine nuts, a teaspoon of compound butter and fresh herbs.
Dual-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.
Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.
Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.