Stuart Anderson’s Black Angus Western Steak

Last Saturday, I shared with you an awesome recipe for Whiskey Marinated Rib Eye Steaks. Today, I’ve got another great recipe for T-Bones. The best part about June has to be all the great deals to be had for steaks. Everyone’s gearing up for Father’s Day and the stores want to lure you in with a few grilling specials. I like to take advantage of the nice weather and great deals. After all, nothing says summer better than a big steak straight off the fire.

Another thing about grilling weather is that I get a break from solo kitchen duties. This time around, Kiddo was in charge of making the Smoky Marinade so that we could get the steaks into the fridge. Gotta say, while Kiddo whipped up the marinade, our kitchen took on a wonderful aroma of smoky goodness that got our mouths watering. If the marinade smelled that good, imagine how the steaks would taste? Yum!

I handle the sides – a nice salad, maybe some pan seared vegetables. As always, Hubby is the king of the grill.

The first bite of this awesome steak and we were blown away. I don’t know if it was the Smoky Marinade, the natural smoke from the grill or a combination of the two – the flavor was intense! So smoky, so delicious – words alone cannot do justice to the flavors in your mouth. Moist, tender and infused with incredible flavors. Add to that the savory, earthy flavor of the mushroom topping – it was dining heaven! I’m not sure any steakhouse could compete – even Black Angus! Hands down, one of the best steak dinners I’ve had the pleasure of eating. Here’s to Kiddo and Hubby – you are the best!

Stuart Anderson’s Black Angus Western Steak
Smoky Marinade
4 teaspoon Liquid smoke
2 teaspoon Salt
1 clove Garlic; pressed
dash Black pepper
2 teaspoon Vegetable oil
1/2 cup Water
1/4 teaspoon Onion powder
1/4 teaspoon Fresh parsley; minced
2 16 oz. T-bone steaks

Combine all of the ingredients for the smoky marinade in a medium bowl.

Pour the marinade over the T-bone steaks. You may want to use a large, sealable plastic bag for this. If you don’t have one, be sure you use a covered container. Marinate the meat in your refrigerator for at least 4 hours. Overnight is best.

When you are ready to grill the steaks, fire up your barbecue.

As the barbecue heats, prepare the sautéed mushroom topping.

Western Topping
2 tablespoon Butter
2 cups Mushroom; sliced
1 tablespoon Roasted red pepper (canned is fine); diced
1 tablespoon Sun-dried tomatoes (bottled in oil); diced
2 slices Bacon; cooked & crumbled
1 pinch Fresh parsley; chopped
1 pinch Dried thyme
1 pinch Salt
1/2 teaspoon Vinegar

Add the mushrooms, roasted peppers, and tomatoes to the butter. Saute for about 5 minutes or until the mushrooms begin to turn brown on the edges.

Add the bacon, parsley, thyme, salt, and vinegar to the mushrooms and keep warm over low heat until the steaks are done.

When your grill is hot, cook the steaks for 3-5 minutes per side or until they are done to your liking. Salt the steaks to taste. Serve the steaks with the mushroom topping spooned over the top.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen