Spicy Five-Pepper T-Bone Steaks

This recipe for lean T-Bone steaks includes a homemade Spicy Peppercorn Steak Sauce for big flavor!

  • 1
    hr
  • 4
    SERVINGS
  • 335
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef T-Bone Steaks, cut 1 inch thick (about 16 ounces each)
Five-Pepper Seasoning:
  • 3 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons kosher or table salt
  • 1/8 teaspoon ground red pepper
Spicy Peppercorn Steak Sauce:
  • 2 teaspoons vegetable oil
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup ketchup
  • 1/2 cup beef broth
  • 1/3 cup raisins
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • Additional beef broth (optional)

Cooking:

  1. Combine Five-Pepper Seasoning ingredients in small bowl; mix well. Reserve 2 teaspoons for Spicy Peppercorn Steak Sauce. Set aside remaining mixture for seasoning beef steaks.

  2. To prepare Spicy Peppercorn Steak Sauce, heat oil in small saucepan over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or until tender but not browned. Stir in ketchup, broth, raisins, vinegar, molasses, soy sauce and reserved 2 teaspoons Five-Pepper Seasoning; bring to a boil. Reduce heat; simmer gently 10 minutes to blend flavors, stirring occasionally. (Sauce will thicken slightly.)

    Cook's Tip: Spicy Peppercorn Steak Sauce may be prepared ahead and frozen in an airtight container for up to 2 months. To reheat, heat from frozen in a saucepan over medium heat until hot, stirring occasionally.
  3. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, additional broth may be added 1 tablespoon at a time; pulse on and off after each addition.) Return sauce to saucepan; keep warm until ready to serve.

  4. Press remaining Five-Pepper Seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  5. Remove bones; carve steaks crosswise into slices. Serve with sauce.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition Information

Butcher Counter

Spicy Five-Pepper T-Bone SteaksT-Bone Steak Loin Primal

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

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