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Perfect T-Bone Steak with Ancho Chile Butter

Intro: This recipe for the perfect T-bone steak leaves you with flavorful, juicy, medium-rare steak, every time. A topping of ancho chile butter adds a touch of mild smoky heat that takes this steak from great to perfection. 


Image by Montana Mascio
  • 2-3 dried ancho Chiles
  • 1/4 cup softened butter
  • 1 T-bone steak, about 1 1/2 inches thick
  • kosher salt
  • black pepper


Image by Montana Mascio
  1. Soften the dried ancho chiles in very hot water for 15 minutes. Remove the stem and seeds.
  2. Blend the softened chiles with the butter in a food processor until smooth 
  3. Remove the steak from the refrigerator and allow it to come to room temperature, about 30 minutes. Heat your grill on high, until about 600°F. 
  4. Season the steak generously with salt and pepper on all sides, or with your seasoning of choice.
  5. Place the steak on the grill and allow it to cook for 2 minutes, untouched. 
  6. After 2 minutes, rotate the steak 90 degrees and continue cooking for an additional 2 minutes. 
  7. Flip the steak and repeat the process on this side (cook for 2 minutes, rotate 90 degrees, cook another 2 minutes). 
  8. Reduce the heat to medium and cook the steak an additional 4-6 minutes, flipping occasionally, until the interior reaches a temperature of about 130°F (for medium rare). 
  9. Allow the steak to rest, lightly covered, for 10 minutes. Then, slice, top with some of the ancho chile butter, and enjoy
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