Prep 30 mins
Cook 8 hrs
Marlboro puts out some really great outdoor-cooking recipes and this one is at the top of my list. You might want to try this yourself with a single steak the first time out to make sure that this is the flavor that you're looking for before committing to a full-fledged cookout for guests. Normally, I prefer my grilled steaks just seasoned with salt and pepper (and no steak sauce!) but, for an occasional change, I like this method a lot and I hope you do too. Make sure that your charcoal is good and hot before attempting to grill the steaks, (don't use cheap charcoal!) -- T-bones should be prepared over very high heat and for a short cooking time. I also like to make these steaks in the Winter (great for Superbowl!), as well as in the summer. Most folks don't think about grilling in the Winter but I do it all the time. This recipe also goes camping well -- I bag up the steaks and marinade and stick them into a cooler of ice for the night. Cooking time includes marinating time. Enjoy!
- 4 beef t-bone steaks, medium thickness
- 1⁄2 cup honey
- 1⁄2 cup lime juice
- 1⁄2 cup fresh cilantro, chopped
- 1⁄4 cup Dijon mustard
- 2 tablespoons canned chipotle chiles in adobo, minced
- 2 tablespoons adobo sauce
- 6 fresh garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon black peppercorns, freshly milled
- Put the steaks in a very large re-sealable plastic bag.
- Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refrigerator overnight. (Note: I always put the bag inside a large bowl, anticipating leaks).
- Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side").
- Grill the steaks, (cover off!) over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill.
- Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.
- NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.
Excellent! Some of my family members are allergic to chiles, so we make some without the chipotle chiles and adobo sauce. The marinade is still KILLER!
When I see steaks on sale, I turn to this recipe, especially if it's a family pack deal. I pierce the steaks a few times and add each each with marinade to a vacuum pack. Then I vacuum seal the bags and put them in the freezer. The vacuum sealer pulls the marinade deep into the steaks. Then I defrost and grill and yum, yum, yum. Thank you Bone Man!
these are *THE BOMB*!!! I only marinated the steaks for 7 hours and they were still wonderful, I want to have these every day of the week, they are so good, thanks so much for sharing this great steak recipe Bones!...Kitten:)