Stuart Anderson's Black Angus Western T-Bone
Menu Description: "A huge, savory 16 oz. bone-in U.S.D.A choice steak prepared with a smoky marinade and fire-grilled. Smothered with sauteed mushrooms, roasted red peppers and real smoked bacon."
"Come in for dinner and I'll do the dishes," Stuart Anderson used to promise in television ads. Stuart had a down-home appeal that worked wonders for his chain. Stuart was a rancher who raised a small number of cattle, Clydesdales, and sheep for many years, and was known for his casual, laid-back approach to just about everything. When he opened the first restaurant he built it on a "ranch-to-restaurant" philosophy, meaning that he could supply the fresh beef from his own small ranch, or at least imply that was the case. But as the dinner house's popularity exploded over the years, larger suppliers had to help supply the beef to the growing chain. Still, the fable lived on, and it worked very well for the restaurant. Even with more than one hundred stores in the chain, customers continued to believe they were getting home-grown steaks picked by Stuart himself.
Now you can handpick your own T-bone steaks when you make this hack recipe for steak in a smoky marinade that clones the Stuart Anderson's Black Angus favorite. The recipe here is for T-bone steaks, but you can use the marinade and topping on any cut of beef. If you can, plan on marinating the steaks overnight for the best flavor.
- 4 teaspoons liquid smoke
- 2 teaspoons salt
- 1 clove garlic, pressed
- Pinch ground black pepper
- 2 teaspoons vegetable oil
- 1/2 cup water
- 1/4 teaspoon onion powder
- 1/4 teaspoon minced fresh parsley
- 2 16-ounce T-bone steaks
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1 tablespoon dried roasted red pepper (I used Mezzetta in a jar)
- 1 tablespoon diced sun-dried tomatoes (I used Mezzetta bottled in oil)
- 2 slices bacon, cooked and crumbled
- 1/2 teaspoon red wine vinegar
- Pinch chopped fresh parsley
- Pinch dried thyme
1. Combine all of the ingredients for the smoky marinade in a medium bowl.
2. Pour the marinade over the T-bone steaks. You may want to use a large, zip top plastic bag for this. If you don't have one, use a covered container. Marinate the meat in your refrigerator for at least 4 hours. Overnight is best.
3. When you are ready to grill the steaks, preheat your barbecue to medium/high heat.
4. As the barbecue heats, prepare the sauteed mushroom topping by melting the butter in a large saute pan over medium heat.
5. 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.
6. Add the bacon, vinegar, parsley, thyme, and salt to the mushrooms and keep them warm over low heat until the steaks are done.
7. When your grill is hot, cook the steaks for 3 to 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.
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