Ingredients
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2 one inch thick T-bone steaks (1 1/2 to 2 pound each)you can use any cut of steak, NY strip, flank, or porterhouse flank steak,
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2 tablespoons dried orange peel
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2 tablespoons garam masala
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1 tablespoon coriander seeds
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salt
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a little vegetable oil
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2 tablespoons butter
Directions
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1
Done
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6 hours before or overnightSeason the steaks on both side with salt. |
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2
Done
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In a mortar and pestle, crush the orange peel, garam marsala and coriander. |
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3
Done
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Generously rub the spice mix on all sides of the steak. |
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4
Done
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Cover tightly in plastic wrap and refrigerate up to 6 hours or overnight. |
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5
Done
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Remove steaks from refrigerator one hour before cooking, bringing to room temperature. |
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6
Done
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Heat up grill and close lid 10 minutes before cooking, or heat a large saute pan with a little oil, and cook steaks to desired temperature: 3-4 minutes/side for rare (120F), 5-6 minutes/side for medium rare (130F). |
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7
Done
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While steaks are cooking, place 1 tablespoon butter on each steak and let it melt. |
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8
Done
|
Remove steak from grill or pan, and let rest for 10 minutes before serving. |
