Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 205 :: ON THE RANGE
Hellfire T-bone Steaks With Tarragon Butter
Source: How to Grill, pg. 62; tarragon butter on pg. 450
Method: Direct Grilling
Advance
Preparation: 
Category: Meat
Ingredients:
4 T-bone steaks (at least 1-inch thick and about 12 ounces each)
Coarse salt and black pepper
2 to 3 tablespoons dry mustard
2 to 3 tablespoons Tabasco or other hot sauce, or to taste
Tarragon butter (see recipe below)

Directions:
Place the steaks on a plate and sprinkle on both sides with salt and plenty of pepper and the dry mustard, patting the spices onto the meat with a fork. Drizzle the Tabasco sauce over the steaks, again patting it on with a fork. Let the meat sit while you preheat the grill.

Set up the grill for direct grilling and preheat to high.

When ready to cook, brush and oil the grill grate. Arrange the steaks on the hot grate at a 45-degree angle to the bars of the grate. Grill for 4 to 6 minutes per side for medium-rare, rotating the steaks after 3 minutes to create an attractive crosshatch of grill marks. Coarsely grind as much pepper as you can bear over the steaks as they grill. Transfer the steaks to plates or a platter, top with Tarragon Butter, and let rest for 3 minutes. Then serve.

 
TARRAGON BUTTER
Serves: Makes about 1/2 cup
Category: Sauces
Ingredients:
3 tablespoons finely chopped fresh tarragon leaves or other
fresh herb (or, for a twist, Cilantro, plus 1 tablespoon chopped canned chipotle peppers)
1/2 teaspoon finely grated lemon zest, plus a few drops of
fresh lemon juice
1/2 teaspoon black pepper
8 tablespoons (1 stick) salted butter, at room temperature

Directions:
Place the tarragon, lemon zest and juice, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, do the beating in a mixer.

Lay a 12-inch-square piece of waxed paper or plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices.
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