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Dirty T-bone with Hot Fanny Sauce

by Judy Taranovich
November 10, 2013

Prep time 45 minutes (approx)
Grilling time 15 mins (approx)


  • 4 16oz T-Bone Steaks
  1. Place a large iron skillet with a bed of charcoal on the grill, light the coals. Heat the grill under the pan on a high heat.
  2. When the coals are ready set your steaks on top of the coals two minutes on each side. Remove the steaks and shake off any excess coals that may be stuck to the steak.
  3. Place the steaks on the grill and finish cooking to your desired temperature.

Hot Fanny Sauce

Sauce Base

  • 1 cup sugar
  • 2 pounds onions, minced (7 to 8 cups)
  • 1 jalapeño pepper, seeded and finely minced
  • 4 cups chicken stock
  • 1 ½ teasp kosher salt
  • ⅛ cup medium-dry sherry

Finishing the Sauce

  • ½ cup red wine vinegar
  • 1 green bell pepper, roasted, peeled, and seeded
  1. Preparing the Sauce Base: Measure the sugar into the saucepan and cook over medium heat, stirring often and watching carefully until the sugar caramelizes, turning a rich mahogany-brown—6 to 8 minutes.
  2. Stir in the onions and jalapeño pepper; as they release their juices they will blend with the caramel.
  3. Let them cook over moderately high heat, stirring occasionally, until very soft and brown—8 to 10 minutes.
  4. Reducing the Sauce: Add the stock and the salt, and bring to a boil over moderately high heat.
  5. Reduce by a third—to about 1 ½ cups—10 to 15 minutes.
  6. Stir in the sherry, (no sipping) cook another minute, and remove from heat.
  7. Pureeing and Finishing the Sauce:Transfer the sauce to the blender and, holding the top down firmly to prevent accidental burns and splatters, turn the machine on to moderately slow.
  8. With the machine running, add the vinegar and the green pepper through the hole in the top. Close the top and puree at high speed for a moment.

Mrs. Tom’s Secret

Pour sauce back into the saucepan, and reheat when needed. Ahead of Time Note: Cover and refrigerate when cool; the sauce will keep for several days. Or freeze it for several weeks.

Use a USDA choice or prime steak and keep your grill as hot as you can to sear in the juices. The hot coals will help, let your steak rest for about 7- minutes before cutting it. Don’t pour the sauce on top of the steak just drizzle it along the side so your guests may have as much or little as they want.

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