T-bone steak with 6666 soppin' sauce from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 558) by Amanda Hesser

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

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.) - unless called for in significant quantity.

Notes about this recipe

  • amandabeck on March 22, 2018

    The sauce was delicious but I'm not sure it's best application was a t-bone steak. I would definitely make the sauce again to pair with chicken/pork/ribs. The steaks cooked much faster than her recommendations. If you make, I would check after 5-6 minutes on each side.

  • 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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