T-bone steak with lemongrass-habanero marinade from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • soy sauce
  • garlic
  • lemons
  • lemongrass
  • peanut oil
  • sesame oil
  • oranges
  • beef T-bone steaks
  • habanero chiles
  • EYB Comments

    Can substitute beef rib-eye steaks or beef tenderloin steaks for beef T-bone steaks.

Where’s the full recipe - why can I only see the ingredients?

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.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef rib-eye steaks or beef tenderloin steaks for beef T-bone steaks.

  • TrishaCP on July 04, 2016

    Not much to add to the below comments, but this was certainly a wonderful recipe. We had a thinner t-bone steak, and the marinade provided great flavor but wasn't too spicy. (Alas, we set aside some marinade for the sauce, but forgot to serve it.) We also just grilled it outside rather than in the cast iron pan.)

  • L.Nightshade on September 05, 2013

    We opted to grill the steak outdoors. We had a big, thick, T-bone, which four of us shared (with leftovers). I am still of the opinion that marinades absorb better into smaller cuts of meat. Or maybe the larger cuts need more marinating time. Either way, most of the taste was on the outside of the meat, not too much absorbed. It was still very nice; I'd like to try it on a thinner cut of meat. NOW for the really interesting part… One of our guests brought big, fat, white peaches for dessert. I had the (brilliant, if I do say so myself) idea of putting them in the lemongrass-habanero marinade. They absorbed the marinade deeply in a matter of seconds, and we tossed them on the grill. This was the absolute best, most interesting most complexly flavored dessert I've had in a long time. I'll make this marinade just for grilling peaches as long as we can get them!

  • JoanN on July 04, 2013

    Made this with a porterhouse and it was just superb. Flavor was very subtle with just the barest hint of heat. Was a bit apprehensive about the unusual cooking method, but it worked perfectly--as all recipes I've made so far have. ETA 7.12.13: In the recipe he has you pour half the marinade over the steaks to marinate them, but never says what to do with the other half of the marinade. I wrote to the publisher and just received this reply: "The other half of the marinade should be reserved. It should be spooned onto the cooked steak along with the pan juices before serving."

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