Big T-Bone Steaks with Chipotle Butter
- 1/2 cup vegetable oil
- 1/2 cup Essence, recipe follows
- 2 (48-ounce) T-bone steaks
- 1 stick unsalted butter, softened
- 2 teaspoons chopped chipotle chiles in abodo sauce
- 1/2 to 1 teaspoon adobo sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon ground coriander seeds
- 1/4 teaspoon salt
- Texas Toast, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Texas Toast:
- 4 tablespoons unsalted butter, softened
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Essence
- 4 thick slices bread
- 1 tablespoon chopped fresh parsley, garnish
Combine the oil and Essence seasoning in a small bowl and mix well.
Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring to room temperature before grilling, about 30 minutes.
In a bowl, mix together the butter, chilis, adobo sauce, to taste, lime juice, coriander, and salt until smooth. Transfer to a sheet of plastic wrap and roll up into a log. Refrigerate until firm.
Preheat the grill.
Remove the chipotle butter from the refrigerator and cut into 4 thick slices. Set aside. Place the steaks on the hot grill and cook for 5 minutes on each side. Move to the cooler part of the grill, close the grill lid, and cook to desired temperature, 8 to 10 minutes additional time for medium-rare.
Place 2 slices of the butter on the top of each steak and leave on the grill until starting to melt, about 30 seconds. Remove from the grill and place the steaks on platters. Serve immediately with Texas Toast.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Texas Toast:
Preheat the grill.
In a small bowl, mix the butter, garlic, and Essence until smooth. Place the toast on the grill and cook until lightly colored on 1 side.
Remove and spread 1 tablespoon of the seasoned butter on the toasted side. Return to the grill and cook until lightly toasted on the bottom, and the garlic butter is melted across the top. Remove from the grill and cut each toast in half on the diagonal. Serve immediately.
Yield: 4 toasts (2 to 4 servings)
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Rachael Ray