I realize that grilling for some at this point might be a little strange...considering it's the middle of November. Please note that today's temperature was a nice 82 degrees where I live, I spent the day in shorts and we had the air conditioner on. Needless to say it was an absolutely gorgeous day here.
There were many different steak recipes from the Bobby Flay Grilling for Life cookbook that I wanted to try. We chose this recipe for two reasons: we hadn't had a t-bone steak in ages and they were on sale at the grocery store. A combo that worked for me.
I was afraid at first that this would taste too garlicky for me but it didn't. The sauce did add some flavor to the steak but I kept thinking "is there more"? This is a Bobby Flay recipe so I expect the flavor to be quite bold. Maybe it was all a bit subtle for me? Of course one does get tired of just plain old steaks (okay, maybe most people, but honestly, not me) so this wasn't a bad way to make the steak a bit different. We didn't cut the steak into strips which the recipe called for...we just put the whole t-bone on our plates and poured the sauce over. Maybe if we had sliced the meat like it said it would have made a difference? But then again, how the heck do you slice a t-bone steak with a big bone in it? It still tasted great but I'm not sure how much of that was the sauce or how much was just that we had an awesome t-bone.
Not sure if the sauce was supposed to be strained? I would have liked the garlic to be smaller. It was oil with garlic pieces in it and I kept wondering if it should be more mixed than it was. Again, it wasn't that it was bad, I just thought it should have been more.
The instructions say to "not play with your food"...let it sit and form a crust while grilling and only turn it once. Also be sure to let the steak rest for at least five minutes before cutting (both of which we did).
GRILLED T-BONE STEAKS WITH GARLIC-CHILI OIL
1/4 cup olive oil
6 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon red pepper flakes
2 T-bone steaks, 1 pound each
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Whisk together the oil, garlic, thyme, and red pepper flakes in a small bowl; set aside.
Heat grill to high.
Season both sides of the steaks with the salt and pepper. Place the steaks on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over, lower the heat to medium, close the lid, and continue cooking for 6 to 7 minutes for medium-rare.
Remove the steaks from the grill and transfer to a cutting board. Let rest for 5 minutes, then cut into 1/4-inch-thick slices. Transfer to platter and drizzle with the chile oil. Serves 6
Note: Our T-bones were probably a bit less than a pound each.
Note: This probably served 4 for us, just cuz we like our red meat.
Note: Calories listed for each serving were 395