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T-bone steak with 6666 soppin' sauce from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

  • beef T-bone steaks
  • chile powder
  • garlic salt
  • ground cayenne pepper
  • honey
  • tomato ketchup
  • tomato paste
  • Worcestershire sauce
Accompaniments: Docks coleslaw; Avocado and beet salad with citrus vinaigrette; Smoked mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • PrincessK on February 12, 2011

    page 539 Mix in a saucepan bring to a boil, then simmer together for an hour: tomato paste (16 oz), chili powder, S & P, garlic salt, Worcestershire sauce, water, white vinegar, lemon, butter (I used 1/2 butter, half canola oil), cayenne pepper, honey, brown sugar. Set aside half and reserve the rest for another use. Season steaks (both sides) with garlic salt and pepper and broil, brushing occasionally with the sauce. She says 10 mins one side, 6-7 mins the other for medium rare on 1 inch steaks. I did 7/7 and thought that was slightly too long for medium rare. Way too much sauce.

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