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Barbeque Spiced Grilled T-Bone Steak

This recipe creates an exquisite Barbeque Spiced Grilled T-Bone Steak, elevated by homemade BBQ spice rub and a luxurious Zinfandel reduction. It's thoughtfully paired with crispy Garlic Fried Yukon Gold Potatoes and a vibrant Arugula Chanterelle Succotash, offering a complete and sophisticated culinary experience. A perfect dish for an elevated main course.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 9774.7 kcal

Equipment

  • 1 Outdoor Grill Essential for achieving authentic grilled flavor and char on the T-bone steaks.
  • 1 Heavy-bottomed saucepan Ideal for simmering the Zinfandel reduction slowly and reducing it to a rich consistency.
  • 1 Large Skillet or Deep Pot Required for frying the Yukon Gold potatoes evenly until golden and crispy.
  • 1 Chef's Knife & Cutting Board Crucial for precise dicing of vegetables and preparing ingredients efficiently.
  • 1 Heat-Resistant Tongs For safely handling and turning steaks on the hot grill and tossing ingredients.

Ingredients
  

Main

  • Four 14- to 16-ounce T-Bone steaks
  • 2 ounces chili oil
  • 6 ounces BBQ Spice recipe follows
  • 1 pound Garlic Fried Yukon Gold Potatoes recipe follows
  • 16 ounces Arugula Chanterelle Succotash recipe follows
  • 6 ounces BBQ Zinfandel Reduction recipe follows
  • 1- ounce dry mustard
  • 1- ounce chili powder
  • 1/2 ounce cayenne
  • 2 ounces brown sugar
  • 1- ounce orange zest
  • 1- ounce paprika
  • 1- ounce garlic powder
  • 1- ounce onion powder
  • 1/2 ounce salt
  • 1/2 ounce black pepper
  • 1 clove garlic minced
  • 6 ounces butter
  • 1 pound Yukon gold potatoes diced 1/2-inch thick
  • Salt and pepper to taste
  • Canola oil for frying
  • 3 tablespoons grape seed oil
  • 3 ounces chanterelle mushrooms
  • 1- ounce garlic minced
  • 1- ounce shallots minced
  • 4 ounces sweet peas blanched
  • 4 ounces sweet corn cut off cob
  • 4 ounces baby lima beans blanched
  • 1- ounce red bell pepper diced
  • 1- ounce yellow bell pepper diced
  • 1- ounce chives minced
  • Salt and pepper to taste
  • 1/2 ounce grapeseed oil
  • 1 shallot minced
  • 1 green apple chopped
  • 2 stalks celery chopped
  • 1 carrot chopped
  • 4 bay leaves
  • 1/2 tablespoon black peppercorns
  • 2 bottles zinfandel wine
  • 1- quart veal stock
  • 3 ounces barbeque sauce
  • 1- ounce butter
  • Salt and pepper to taste

Instructions
 

  • Preheat Grill: Rub steak with chile oil and BBQ Spice on both sides. Grill steak to desired temperature. Place 4 ounces of garlic potatoes on 4 plates. Plate T-bone over potatoes and top with arugula succotash. Spoon sauce around steak and serve.

Notes

For perfect T-bone steak, ensure it's at room temperature before grilling for even cooking. Achieve a beautiful crust by searing over high heat, then finishing over indirect heat for desired doneness; a meat thermometer is key. Always rest the steak for 5-10 minutes after grilling to allow juices to redistribute, ensuring a tender, moist result. The BBQ spice rub is crucial for flavor depth; apply generously and let it adhere. For the succotash, blanch vegetables briefly to retain vibrant color and crisp-tender texture. The Zinfandel reduction should be slow-simmered until rich and syrupy, concentrating flavors – it's the elegant finishing touch.