One of the really cool things about partnering with the Certified Angus Beef® Brand (aside from already loving their great beef) is that every now and then I get surprises in the mail. This Summer they sent me a copy of Perfectly Aged - 40 Years of Recipes and Stories from A Taste of Texas.
A Taste of Texas is a Houston landmark steakhouse that has been serving only Certified Angus Beef® Brand for over three decades. This book features everything that makes a good cookbook.
- The history of this storied restaurant and Texas itself.
- Mouthwatering recipes (over 100 of them!) from classics like Prime Rib to the inventive, such as; Seared Tuna "Nachos" with Chimichurri Sauce and Fried Capers.
- Photos that make your taste buds dance.
- Sections that focus on teaching technique like Steak School.
We used their garlic butter recipe as the perfect accent for this reverse pan-seared t-bone steak.
The one slight change we made to their recipe was a substantial one - we upgraded garlic to fire roasted garlic.
Fire roasting garlic is easy. Set your grill up for indirect heat at 350°f degrees. For me, I used a small kamado grill so indirect meant using a plate setter or heat diffusing stone between the fire and your food. For a regular grill just shift the coals to one side and cook, lid closed, with the food over the gap or void.
Just cut off the top quarter of each bulb of garlic to expose the tops of the cloves. Drizzle them with cooking oil and season with salt and pepper. Roast the garlic until browned and some of the cloves are starting to squeeze up out of the bulb - about 1 hour. Take that off the grill and squeeze out the delicious pulp from the heads of garlic. You can save that pulp, refrigerated, for 2 weeks and use it in anything instead of regular garlic. The stuff is amazing.
Now about that steak. It was labeled as a T-bone, but the filet portion was significant enough that it would qualify as a porterhouse steak. I seasoned it with our NMT Umami Steak Seasoning and then let it rest on a rack for over an hour. This enables the seasoning to be drawn back into the steak and lets the steak temper for even cooking.
To cook the steak, I used a reverse pan-sear method. That just means I slow roasted it and then seared it in a scorching hot pan to finish it.