Slow-Grilled Rosemary T-Bone with Coffee-Chile Butter - Recipe from Price Chopper
Slow-Grilled Rosemary T-Bone with Coffee-Chile Butter
Enjoy perfectly grilled T-bone steaks infused with aromatic rosemary and topped with a savory coffee-chile butter. Seasoned with a blend of spices, these steaks are grilled to perfection and promise to impress with their bold flavors. Found in our 2024 Summer Gatherings magazine.
Enjoy perfectly grilled T-bone steaks infused with aromatic rosemary and topped with a savory coffee-chile butter. Seasoned with a blend of spices, these steaks are grilled to perfection and promise to impress with their bold flavors. Found in our 2024 Summer Gatherings magazine.
- In small bowl, stir seasoning, rosemary and black pepper. Pat steaks dry with paper towel; rub both sides with seasoning mixture and let stand 30 minutes at room temperature.
- Prepare outdoor grill for indirect grilling over medium heat. Place steaks on hot grill rack over unlit part of grill; cover and cook 20 minutes or until internal temperature reaches 115°F, turning once. Increase heat on lit part of grill to high. Move steaks over lit part of grill; cover and cook 5 minutes or until internal temperature reaches 135°F for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145°F upon standing.)
- In small bowl, stir butter, shallot, espresso granules, sugar, chili powder, salt and cayenne pepper. Makes about ½ cup.
- Remove bones from steaks; slice against the grain. Serve steaks topped with butter mixture.
