Kentucky Beef Council's Smoky T-Bones with Chunky BBQ Sauce - WDRB 41 Louisville News

Kentucky Beef Council's Smoky T-Bones with Chunky BBQ Sauce

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Kentucky Beef Council's Smoky T-Bones with Chunky BBQ Sauce

2 T-Bone or Porterhouse steaks, cut 1-1/2 inches thick (about 2 pounds)
Wood chip foil packet (see cook's tip)
2 tablespoons packed brown sugar
1 tablespoon steak seasoning blend
1 tablespoon chili powder

Chunky BBQ Sauce:
1/4 cup drained canned pineapple chunks, coarsely chopped
1/4 cup chopped red onion
1 tablespoon packed brown sugar
1-1/2 teaspoons balsamic vinegar
1/2 cup mild barbecue sauce

1.Combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over medium-high heat 2 to 3 minutes or until vinegar has almost evaporated, stirring constantly. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 to 2 minutes or until heated through, stirring frequently. Set aside.

2.Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.

3.Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grid over coals. Place steaks in center of grid, not directly over foil packet. Grill, covered, 19 to 24 minutes (over medium heat on preheated gas grill, 20 to 25 minutes), turning occasionally. Remove steaks when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Transfer steaks to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

4.Carve steaks into thin slices and season with salt, as desired. Serve with Chunky BBQ Sauce.

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