CattleWomen’s Corner: Grilled T-bone with tequila-chipotle butter sauce - Red Bluff Daily News

This recipe for grilled T-bone with tequila-chipotle butter sauce is from The Nolan Ryan Beef & Barbecue Cookbook.

8 T-bone steaks, 1 inch thick

1 cup (1/2 pound) unsalted butter, at room temperature

1/4 cup fresh cilantro (leaves only)

1 banana pepper, seeded

2 tablespoons chipotle peppers in adobo sauce

2 tablespoons silver tequila

1 tablespoon brown sugar

1 large yellow onion, cut in half

1/4 cup olive oil

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

Place the butter, cilantro, banana pepper, chipotles and adobo, tequila, and brown sugar in a blender or food processor and puree until smooth.

Place a sheet of plastic wrap on a work surface. Spoon the chili butter down the center of the plastic wrap. Roll the plastic around chili butter into a log about 8 inches long. Twist the ends to seal and refrigerate over night.

Preheat the grill to medium-high and lightly oil the grill grates.

Using a large fork, rub the grill with the cut sides of the onion halves for a sweet, smoky flavor.

Brush the steaks on both sides with the oil and sprinkle with salt and pepper. Grill the steaks (in batches, if necessary) for 5 to 7 minutes per side for medium-rare.

Cut the chilled chile butter log crosswise into 8 slices.

Place 1 butter slice on each steak, allow the butter to melt into the steaks for 30 seconds, then remove the steaks from the grill and serve.

Serves 9 people, prep time is 15 minutes, plus one day to chill the chili butter. Cooking time is 10 to 14 minutes.

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CattleWomen’s Corner: Grilled T-bone with tequila-chipotle butter sauce - Red Bluff Daily News
"Sauce" - Google News
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