In this recipe, we use butter to soften the strong flavors of red wine vinegar, capers, and garlic. Each bite gives you a punch of flavor from the sauce without obscuring the purity of the T-bone.
SERVES 8
PREP TIME: 10 MINUTES
COOKING TIME 10 TO 14 MINUTES
¼ bunch curly parsley, chopped (leaves only)
¼ cup capers
1 garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoon freshly ground black pepper, plus more for seasoning the steaks
1½ teaspoons kosher salt, plus more for seasoning the steaks
¼ cup unsalted butter, melted
¼ cup olive oil
8 T-bone steaks, 1¼ inches thick
1 Preheat the grill to high and lightly oil the grill grates.
2 In a medium bowl, mix the parsley, capers, garlic, vinegar, pepper, and salt.
3 Whisk the melted butter, in increments, into the sauce.
4 Brush the steaks on both sides with the oil and season with salt and pepper. Grill the steaks (in batches, if necessary) for 5 to 7 minutes per side for medium, brushing continually with the sauce. Transfer the steaks to a cutting board to rest for 5 minutes.
5 Serve the steaks with the reserved sauce.
This strip steak recipe is one of my favorites. Simply marinated in garlic, oil, beef base, and bourbon, the beef takes on an incredible flavor. You can find strip steaks cut to different thicknesses, and this will determine how long they take to cook on a grill. A 1½-inch-thick strip steak will take approximately 12 minutes for medium-rare and up to 18 minutes for medium-well.
SERVES 8
PREP TIME: 5 MINUTES, PLUS 1 HOUR TO MARINATE THE MEAT
COOKING TIME: 12 TO 18 MINUTES
4½ cups vegetable oil
¼ cup bourbon
2 tablespoons beef base
3 garlic cloves, minced
8 (10- to 12-ounce) New York strip steaks, 1½ inches thick
2 teaspoons kosher salt
2 teaspoons pepper
Nolan’s Tip: Beef base, a concentrated liquid stock, adds depth of flavor to all of your steaks.
1 In a large glass baking dish, combine the oil, bourbon, beef base, and garlic. Set aside ¼ cup of the marinade in a small bowl to use for basting.
2 Add the steaks to the dish and turn to coat well. Let the steaks marinate at room temperature for 1 hour.
3 Preheat the grill to high and lightly oil the grill grates.
4 Drain the steaks and discard the marinade. Pat with a paper towel to absorb excess oil and season with salt and pepper. Cook the steaks (in batches, if necessary) for 5 to 7 minutes per side for medium-rare, basting continually with the reserved marinade.
5 Transfer the steaks to a cutting board and let the meat rest for 5 minutes before serving.