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URBAN COWBOY T-BONES




Source of Recipe


Texas wine Trails


Recipe Introduction


Serves: 4

This recipe uses two flavoring strategies and two cooking methods to produce a flavorful steak that defies description. You'll just have to taste it. The steak is first marinated and then coated with a dry rub. The T-bones are then briefly seared over an open fire to seal the rub and impart a mesquite flavor before being braised in the marinade and wine.


List of Ingredients




MARINADE
1 can of beef broth (low salt)
1 cup of Merlot
2 teaspons of Worchestichere
1 ounce of balsamic vinegar
1 large onion, chopped

DRY RUB
1 tablespoon of ground pepper
1 tablespoon of coarse salt
1 tablespoon ground allspice
1 tablespoon garlic powder
1/2 tablespoon of oregano

STEAK TOPPING
3 shallots, sliced
1 stick of unsalted butter
8 Spanish olives, finely sliced
2 ounces of Makers Mark bourbon

STEAK
4 T-bone steak, 1 inch thick, trimmed and marinated
1 cup of Messina Hof Barrel Reserve Merlot



Recipe



Preparation For Marinade
Combine marinade ingedients listed above in a sauce pan, place on low heat and simmer for 5 minutes. Place steaks in a 91/2 x 11 pan and pour marinade over steaks. Add additional broth if necessary to cover steaks. Place in refrigerator and marinate for 1 hour minimum.

Preparation For Dry Rub
Combine pepper, salt, garlic powder, allspice and oregano in a small bowl and mix thoroughly. Set aside till steaks are ready.

Preparation For Steak
After steaks have marinated for at least an hour, prepare grill or barbeque, (If barbequing, use mesquite wood). Remove steak from marinade and place on platter. Refrigerate remaining marinade. Coat each side of the steaks with dry rub, reserving left over rub for later.

Place steaks on the fire allowing the flames to slightly char each side of the meat and seal the dry rub -- approximately three minutes each side. Remove from heat and place on platter. Pour remaining marinade into a large saucepan and transfer steaks to saucepan, (add left over dry rub if desired. Add 1 cup of Merlot, cover and braise steaks over low heat for 1 hour ). Then uncover and allow sauce to reduce and thicken.

Preparation For Steak Topping
While steak are finishing, melt half a stick of butter in a small saucepan. Add shallots and cook until softened, then add olives and simmer for 5 minutes. Add Makers Mark bourbon and simmer until liquid it has thickened.

To Serve:
Transfer steaks to plates, drizzling remaining steak sauce onto plates. Spoon bourbon-shallots sauce over steaks. This dish goes well with oven roasted potato wedges and a fresh garden salad.

Wine: Messina Hof Wine Cellars Merlot or Fall Creek Vineyards Meritage.