Delicious recipe for Father's Day: Learn how to make smoky t-bones with chunky BBQ sauce
MILWAUKEE -- Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share the perfect recipe for dad this Father's Day.
Smoky T-Bones with Chunky BBQ Sauce:
2 T-Bone or Porterhouse steaks, cut 1-1/2 inches thick (about 2 pounds)Wood chip foil packet (see cook’s tip)2 tablespoons packed brown sugar1 tablespoon steak seasoning blend1 tablespoon chili powderSaltChunky BBQ Sauce:1/4 cup drained canned pineapple chunks, coarsely chopped1/4 cup chopped red onion1 tablespoon packed brown sugar1-1/2 teaspoons balsamic vinegar1/2 cup mild barbecue sauce
Beef top sirloin steak or beef ribeye steak, cut 1-1/2 -inches thick may be substituted for beef T-Bone steaks. Prepare recipe as directed above. Grill top sirloin steak on charcoal grill, grill 22 to 26 minutes (for gas grill, grill 24 to 30 minutes) for medium rare to medium doneness, turning occasionally. Grill ribeye steaks on charcoal grill, grill 16 to 20 minutes (for gas grill, grill 15 to 19 minutes) for medium rare to medium doneness, turning occasionally.
Cook's Tip: To make wood chip foil packet, tear 12 x 12-inch square of heavy-duty (or double layer of regular) aluminum foil. Place 1 cup dry hickory wood chips onto center of foil. Seal packet by bringing two ends of the foil square together above the chips; fold down in a series of 2 to 3 tightly sealed folds. Fold the short ends up and over 2 to 3 times, pressing firmly to seal at each fold. Using fork, pierce top of packet several times.
Cook's Tip: Trial #1: high heat hard to manage without stirring constantly. There isn't enough liquid in mixture to turn syrupy. Vinegar evaporates quickly. BBQ sauce needs almost 2 minutes to get hot - 160F.
Ribeye Steaks with Blue Cheese Butter and Mushrooms:
4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)2 tablespoons minced garlic2 tablespoons chopped fresh thyme1/2 teaspoon pepper8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)1/4 cup olive oilSaltChopped fresh parsley (optional)Blue Cheese Butter:1/2 cup crumbled blue cheese1/4 cup butter, softened3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil1 tablespoon chopped fresh parsley
To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.