Grilled T-Bone & Ancho Whiskey Sauce
Learn how to grill a tbone steak the right way! Because t-bone steaks are tender, simple seasonings are enough, but what’s better? Take the best things in life - a T-Bone Steak, Whiskey, Heavy Cream, Butter, and Ancho Chilies - add Dickey’s Beef Brisket Rub for the best steak flavor elevation! Invite a couple of friends over, and get ready to be hounded for the recipe (Don’t worry: the ancho-whiskey sauce can stay our little secret). Cooking a t bone on the grill can seem intimidating, but it doesn’t have to be difficult! In this 7-step recipe, you’ll learn everything from seasoning, to how long to grill a tbone steak, to serving it up with some amazing sauce from the minds of our talented chefs here at Barbecue at Home! You’ll become the go-to steak boss on the grill in no time with this recipe. So get yourself a quality t-bone and serve up some of the best steak you’ll ever have, right off your own grill! For more tips on cooking steak, click here.
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4 T-Bone Steaks 1 1/2 in thick
3 Tbsp Olive Oil
5 Tbsp Dickey's Beef Brisket Rub
2 Ancho Chili (stem removed, seeded and split lengthwise)
1/2 Cup Whiskey or Bourbon
3 Cup Heavy Cream
2 Tbsp Salted Butter
Lightly rub each steak with olive oil and season using 1/2 tbsp Dickey’s Beef Brisket Rub per side. Gently press rub into steaks and refrigerate for 1 hour.
Heat a heavy skillet to medium high heat. Place ancho skin side down into pre-heated skillet and gently press with a spatula until they just begin to blister and are fragrant. 1-2 minutes. Cut into 1/2″ strips and set aside.
Heat grill to high. Sear steaks over high heat approximately 4-5 minutes per side or until rare. Remove from grill for next step.
Heat a heavy cast iron skillet to medium high and add butter. Once melted cook steaks to desired temperature. Once cooked remove steaks and rest for 5-10 minutes.
De-glaze pan with whiskey and use a wire whisk or wooden spoon to scrape any browned bits from the bottom of the pan. Add 1 tbsp of Dickey’s Beef Brisket Rub, heavy cream and reserved toasted ancho. Reduce by half.
Once reduced, use a stick blender to puree ancho cream. Season with salt and pepper to taste.
Serve steaks with ancho cream spooned on top.