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Grilled T Bone Steak with Sweet Onion Marmalade and Campfire Mus

This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.

Ready In:
45mins
Serves:
Units:

ingredients

  • 6 beef t-bone steaks (12 to 14 oz. each)
  • salt and pepper
  • Onion Marmalade

  • 2 tablespoons butter
  • 4 vidalia onions, thinly sliced
  • 12 green onions, thinly sliced
  • 10 cloves garlic, thinly sliced
  • 12 cup port wine
  • 14 cup balsamic vinegar
  • Campfire Mustard Sauce

  • 12 cup Dijon mustard
  • 12 cup pommery mustard (French whole-grain)
  • 14 cup honey mustard
  • 14 cup balsamic vinegar
  • 1 teaspoon fresh ground black pepper

directions

  • Bring steaks to room temperature, then season with salt and pepper.
  • Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
  • Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
  • Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
  • Remove the pan from heat but keep the marmalade warm.
  • To make mustard sauce: Combine all the ingredients in a bowl.
  • Preheat a grill or broiler until hot.
  • Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
  • Serve each steak topped with some warm marmalade.
  • Serve the mustard sauce seperately in a bowl.
  • Serves 4.
  • Sauces may be made up to 4 days in advance.
  • This is good with roasted potatoes.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
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"This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit."
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  1. chia2160
    excellent dinner, quick and easy. the balsamic vinegar gives the onions a wonderful sweet flavor. i didn't have port so i substitued merlot which we drank with dinner.i served this with potatoes au gratin and a salad
    Reply
  2. Sharon123
    This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.
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