Recipe: Char-Grilled Texas T-Bone
May 1 -- Where's the beef? If you ask cowboy-turned-chef Grady Spears, he'll tell you it's deep in the heart of Texas.
Born and raised in Texas, Spears worked as a cattle broker before taking restaurant jobs that led to his new calling as a chef. In 1998, his book A Cowboy in the Kitchen was released. It became a best seller.
Spears loves barbecue as much as the next Texan, but he never thought he'd be cooking it for a living.He once said, "Back when I was punching cows, if you'd told me I was going to be a chef someday, I'd have fallen off my horse."
Spears joined Good Morning America during our trip to Houston, and he shared some of his best recipes with our audience. Try his recipe for Char-Grilled Texas T-Bone with Caciotta Cheese Enchiladas below. And if you want to cook up his recipes for Calf Fries With Cracked-Pepper Gravy and Pan Seared Rib-Eye Steaks With Cowboy Coffee Pan Blend — Click Here!
Ingredients: Char-Grilled Texas T-Bone
• 8 caciotta cheese enchiladas• 4 T-bone steaks (about 16 ounces each)• 2 tablespoons olive oil• 2 tablespoons Reata Grill Blend (ingredients & recipe below)• Kosher salt to taste• Freshly ground pepper to taste(cooking directions below)
Ingredients: Caciotta Cheese Enchiladas
• 1/3 cup vegetable oil• 8 (8-inch) corn tortillas• 2 cups red chile sauce• 4 1/2 cups (about 3/4 pound) grated caciotta or Monterey Jack cheese(cooking directions below)
Ingredients & Directions: Reata Grill Blend
• 4 tablespoons kosher slat• 3 tablespoons Pasilla Powder (ingredients & directions below)• 2 tablespoons dried granulated garlic• 2 tablespoons sugar• 2 tablespoons ground cumin• 2 tablespoons coarsely ground black pepper• 1 tablespoon ground thyme
Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear.Store the blend in an airtight container. Shake or stir it again before each use.
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