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How To make Texas T Bone with Wild Mushrooms and Tomatoes
4 T-bone steaks,1 1/2" thick
16oz each
Salt and freshly ground pepper :
to taste 2 tablespoons butter
1 teaspoon fresh thyme leaves
2 cloves garlic minced
1 pound fresh wild mushrooms :
sliced
(chanterelle, morel, oyster,shiitake) 1/4 cup Cabernet Sauvignon (dry red wine)
Grilled tomato halves grilled red onion slices fresh thyme sprigs for garnish :
(optional)
Prepare a direct-heat fire in a charcoal grill and oil the grill rack.
When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare.
Meanwhile, in a saute pan over medium-high heat, melt the butter. Add the thyme and garlic and saute until softened, 2 to 4 minutes. Stir in the mushrooms and saute until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove fro m the heat.
Transfer the steaks to individual plates and spoon the mushrooms evenly over the top. Garnish with the tomatos, onions and herb sprigs and serve immediately.
Per Texas-sized serving: 846 calories, 4 gm carbohydrates, 241 mg cholesterol, 756 mg sodium, 102 gm protein, 44 gm fat, 18 gm saturated fat
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Few things beat a steak grilled over fire, but with colder months approaching - and really anytime - butter basting indoors is a great option. It's a really simple technique with incredibly flavorful results. Make sure you use a high-quality butter like Challenge Butter ( - which is churned fresh daily and farmer owned.
To begin, Dry the exterior of your steak extremely well, salting at least 1 hour prior (ideally overnight) if you have time. Using a high smoke point oil like avocado, sear the steak over high heat. Flip frequently.
Once a crust starts to form, add your butter and aromatics, adjusting the heat so it bubbles but doesn’t burn. I find that a half a stick of Challenge Butter is the perfect amount. Baste the steak, focusing on areas of the crust that are lighter. Think of the butter as a golden oven, distributing flavors and cooking all sides of the steak. Remember to flip frequently.
Pull the steak around 115F for medium rare, let it rest on a rack to protect the bottom crust. Reheat the butter and pour on top of the steak prior to slicing to awaken the crust. Slice and enjoy! #AD
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