TIME TO PREPARE FISH STEAK SAUCE
60 min |
90 MIN |
AVERAGE |
4 |
INGREDIENTS
- 2 pcs. T-Bone Steaks
- 2 tsp salt and pepper
- 2 tomatoes
- 2 tablespoons of crushed garlic cloves
- 1/4 c onion (coarsely chopped)
- 1 jalapeño
- 1 guajillo chili
- 2 tsp Chipotle
- 1/2 c cilantro
- 1/2 tsp. pepper
- 1 tablespoon lime juice
INSTRUCTIONS FOR COOKING PORTERHOUSE STACK
Remove the steaks from the refrigerator 30-60 minutes before grilling to allow them to come to room temperature
Prepare your grill, gas or charcoal with a dual-zone heating method. One side is lit and the other is not on or there is no coal under the grill. Allow your grill to preheat for 10 minutes or until the charcoal is ash white.
Clean and lightly oil the grill grate. Season steaks with 44 Farms Salt & Pepper Mix and place steaks on the direct heat side of the grill.
Let the steak cook for 4 minutes on each side to get a nice crust, turning the steak once on each side to leave grill marks. Flip to cook the other side.
Move the steak to the indirect heat side to finish cooking.
Let cook for 10–12 minutes, turning occasionally, until internal temperature reaches 120º for medium rare and 130º for medium.
Place the strip of steak, fat cap side up, on the grill for about 30-45 seconds to get a good crust on the fat cap.
Let the steak rest for 5 minutes before serving.
RED SAUCE
Preheat oven to broiler.
Remove the seeds and stem from the guajillo chile and place the chile under the broiler for 1 minute. Place chiles in a small bowl. Pour boiling water over and cover. Let it sit for 5 minutes and strain the water.
Place tomatoes, onion, garlic and jalapeños on a baking sheet. Oil lightly.
Bake under broiler for 5–10 minutes.
Place all ingredients in a blender and blend until smooth.
COOK'S TIP
Bringing the steaks to room temperature before cooking will allow the steaks to cook more evenly. Cooking steaks over indirect heat will allow for more even cooking throughout the steak.