A very nice T-Bone Steak with a delicious topping of Candied Smoked Bacon and Twisted Sweet Peppers!
I usually post a nice recipe that appeals to the ladies for Mother's Day. Tonights recipe was cooked late in the day, because I wasn't hungry earlier. Ce est la vie! The Moms of the world will probably still like to see this recipe in print, so that it can be tried sometime.
Women do not only eat chicken, fish and desserts! Sometimes, ladies and even Moms are beef hungry ravenous beasts! Women do eat steak too! A nice steak is perfect for holiday dinners and special occasions. Filet mignon is the Cadillac of ladies steaks, but many women prefer a good rich tasting strip steak. Why not have both!
A porterhouse steak is guaranteed by beef producers to have a nice size piece of tenderloin attached to the bone, but a full porterhouse steak is a little bit too much for most women to eat. A porterhouse also has a very nice cut of lean ribeye or sirloin strip attached to the bone.
T-Bone steaks have a superb strip steak on one side of the bone, but the tenderloin piece can sometimes be just a sliver of meat. When the T-Bone steak is cut further into the tenderloin section, a very nice portion of tenderloin is attached to the bone.
It pays to be selective with T-Bone steaks as far as women are concerned. If you want the maximum strip steak experience when eating a T-Bone, then expect a tiny piece of tenderloin on the steak. If you prefer a T-Bone steak that has a piece of tenderloin that almost meets the minimum size for porterhouse specifications, then the size of the sirloin strip on the T-Bone steak will be narrower and it will be more like a ladies portion! The seasoned raw T-Bone steak in the picture above is a very nice example of a ladies T-Bone steak. Take note that the bone on this T-bone steak is cut so that it has a signature T shape!
Candied bacon is easy to make, if you make it like how us chefs originally made candied bacon over 25 years ago. Candied bacon is nothing new. As a steak topping, it is not necessary to sandwich the bacon between sheet pans to keep it flat, when baking. The bacon must be partially cooked before it is candied, or the sugar with cook to an undesirable dark caramel burnt sugar color.
For this recipe's steak topping, the smoked bacon is cut into bite size pieces, before cooking. When the brown sugar is added, the sweet twisted peppers are also added, so the peppers candy with the bacon in the oven. As you can see in the pictures, the bacon has a nice bacon color and it is not overly dark. The peppers are green, yet fully cooked. That is the goal that should be set!
Twisted peppers are a hybrid of shishito peppers. The twisted pepper flavor is sweet and as mild as a good garden raised green bell pepper. The flesh of a twisted pepper is very thin and the pepper cooks quickly. There is no need to remove the seeds on twisted peppers that are served whole. Just remove the stems.
For a nice vegetable, try hybrid miniature beet and turnip varieties. I liked using mini root vegetables at the last 3 star Michelin rated French restaurant that I cooked in. They can really add an elegant colorful touch to a plate of food.
Tomato Cumin Northern Beans Recipe:
Place 1 cup of rinsed cooked or rinsed canned northern beans in a small sauce pot.
Add 1 1/2 tablespoons of tomato paste.
Add 1 teaspoon of virgin olive oil.
Add 3 pinches of cumin.
Add sea salt and white pepper.
Add enough water to cover the beans.
Stir the ingredients together.
Place the sauce pot over low heat.
Simmer the beans, till the sauce reduces enough to cling to the beans.
Keep the tomato cumin beans warm over very low heat.
Miniature Hybrid Beets and Turnips:
Trim the root and any excess top off of a few varieties of miniature hybrid beets and turnips.
Place the mini beets and turnips into a small sauce pot.
Add more than enough water to cover the vegetables.
Add sea salt.
Bring the liquid to a boil over high heat.
Reduce the temperature to very low heat.
Cover the sauce pot with a lid.
Cook the root vegetables, till they become tender.
Cool the vegetables under cold running water.
Carefully use the back of a paring knife to scrape the skin off of the root vegetables.
Place the mini root vegetables in a saute pan.
Add 2 pats of unsalted butter.
Add sea salt and white pepper.
Place the saute pan over medium low heat just before serving, to heat the root vegetables.
T-Bone Steak with Candied Smoked Bacon and Twisted Sweet Peppers Recipe:
Note: When the candied smoked bacon and twisted peppers are ready to be finished in the oven, then it is time to start grilling the steak! It is best to cook this steak topping to order, so the peppers do not become faded and mushy. Have the char grill or cast iron grill hot and ready, before it is time to cook the steak.
Trim the excess fat off of a 16 ounce T-Bone steak.
Season the steak with sea salt and crushed black peppercorns.
Cut 2 slices of smoked bacon into 2" long pieces.
Heat a saute pan over medium low heat.
Place the smoked bacon pieces in the pan.
Gently grill the bacon, so that is cooks with a minimum of browning. Cook the bacon till it gets some golden highlights and till it starts to crisp.
Remove the bacon from the pan.
Raise the temperature to medium heat.
Add 1 handful of hybrid shishito sweet twisted peppers that have the stem end cut off.
Saute the peppers, till they just start to cook.
Add 1/2 cup of brown sugar.
Add sea salt and white pepper.
Return the bacon pieces to the pan.
Toss the ingredients together, as the sugar melts.
Remove the pan from the heat.
Note: Start cooking the seasoned T-Bone steak at this time! Heat the grill to a medium/medium hot temperature. Grill the steak with a crosscheck pattern, so the steak looks nice. Cook the steak to your desired state of doneness.
Place the pan with the brown sugar, smoked bacon and twisted peppers in a 350 degree oven.
Once every 4 minutes, toss the ingredients together in the pan, so the sugar glazes the ingredients.
When the brown sugar cooks down to a medium thick translucent brown glaze and the peppers become tender, then the candied smoked bacon and twisted peppers are ready. Since no liquid is added, the bacon will finish crisping in the molten brown sugar.
Remove the pan from the oven, till the steak finishes cooking.
Let the steak rest on a dish for about one minute, before serving.
For a T-Bone steak that has a big tenderloin piece, face that side of the steak toward the customer to show it off! For a T-Bone with a smaller tenderloin piece, face the sirloin strip side of the steak toward the customer.
Place the T-Bone steak on a plate.
Place the buttered seasoned warm miniature beets and turnips on the plate.
Place a small mount of the tomato cumin northern beans on the plate.
Cascade the candied smoked bacon and twisted peppers over the far edge of the steak, but leave the bone exposed.
Spoon any remaining brown sugar glaze over the candied smoked bacon and twisted peppers.
Garnish with a cilantro sprig.
The flavors of this T-Bone steak entree are mouthwatering! The smokey sweet candied steak topping is certainly different and it surely will draw compliments. The choice of vegetables is perfect for this steak entree. This is a very nice modern Las Vegas style T-Bone recipe. I'm glad that I created it! Yum! ... Shawna