Firewalker T-Bone Steak

Submitted by Bone Man

"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!"

 

• Ready In: 8hrs 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

1. Put the steaks in a very large re-sealable plastic bag.
2. 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).
3. 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").
4. 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.
5. Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.
6. 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.

Reviews

[Spankie]

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!

 

[leannthebaker]

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!

 

[Kittencalrecipezazz]

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:)