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Big T-Bone Steaks with Chipotle Butter (Emeril Lagasse) Recipe

Big T-Bone Steaks with Chipotle Butter (Emeril Lagasse) Recipe

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Big T-Bone Steaks with Chipotle Butter (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup vegetable oil
1/2 cup essence , recipe follows
2 (48-oz) tsp- bone steaks
1 stick unsalted butter, softened
2 tsp chopped chipotle chiles in abodo sauce
1/2 to 1 tsp adobo sauce
1 tsp fresh lime juice
1/2 tsp ground coriander seeds
1/4 tsp salt
texas toast , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
4 tbsp unsalted butter, softened
1 1/2 tsp minced garlic
1 tsp essence
4 thick slices bread
1 tbsp chopped fresh parsley, garnish

Directions:

Combine the oil and Essence seasoning in a small bowl and mix well.
Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring to room temperature before grilling, about 30 minutes.
In a bowl, mix together the butter, chilis, adobo sauce, to taste, lime juice, coriander, and salt until smooth. Transfer to a sheet of plastic wrap and roll up into a log. Refrigerate until firm.
Preheat the grill.
Remove the chipotle butter from the refrigerator and cut into 4 thick slices. Set aside. Place the steaks on the hot grill and cook for 5 minutes on each side. Move to the cooler part of the grill, close the grill lid, and cook to desired temperature, 8 to 10 minutes additional time for medium-rare.
Place 2 slices of the butter on the top of each steak and leave on the grill until starting to melt, about 30 seconds. Remove from the grill and place the steaks on platters. Serve immediately with Texas Toast.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Texas Toast:
Preheat the grill.
In a small bowl, mix the butter, garlic, and Essence until smooth. Place the toast on the grill and cook until lightly colored on 1 side.
Remove and spread 1 tablespoon of the seasoned butter on the toasted side. Return to the grill and cook until lightly toasted on the bottom, and the garlic butter is melted across the top. Remove from the grill and cut each toast in half on the diagonal. Serve immediately.
Yield: 4 toasts (2 to 4 servings)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1408.68 Kcal (5898 kJ)
Calories from fat	1172.01 Kcal
		% Daily Value*
Total Fat	130.22g	200%
Cholesterol	206.57mg	69%
Sodium	7695.61mg	321%
Potassium	685.92mg	15%
Total Carbs	53.75g	18%
Sugars	5.09g	20%
Dietary Fiber	12.97g	52%
Protein	19.66g	39%
Vitamin C	7.7mg	13%
Vitamin A	1.1mg	36%
Iron	9.7mg	54%
Calcium	533.7mg	53%

Amount Per 100 g
Calories	409.16 Kcal (1713 kJ)
Calories from fat	340.42 Kcal
		% Daily Value*
Total Fat	37.82g	200%
Cholesterol	60mg	69%
Sodium	2235.25mg	321%
Potassium	199.23mg	15%
Total Carbs	15.61g	18%
Sugars	1.48g	20%
Dietary Fiber	3.77g	52%
Protein	5.71g	39%
Vitamin C	2.3mg	13%
Vitamin A	0.3mg	36%
Iron	2.8mg	54%
Calcium	155mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.