Weber Presents: Command of the Grill: A Salute to Steak: A Collection of Recipes to Benefit Charities that Support Marines

When word got out about this fundraising cookbook, a number of notable former Marines offered up their own grilled recipes. Celebrities with recipes in the book include Ed McMahon, Lee Trevino, Tom Seaver, and more.

View all of the Celebrity Profiles

To get all the winner and celebrity recipes, buy the book.


T-Bone Steaks with Bistro Dipping Sauce
from Ed McMahon

Sauce
1/2 cup ketchup
1 tablespoon unsalted butter
2 teaspoons molasses
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper

Rub
2 teaspoons kosher salt
1-1/2 teaspoons ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

4 T-bone steaks, about 12 ounces each and 1 inch thick
2 tablespoons extra virgin olive oil

1. In a small saucepan whisk the sauce ingredients with 1/4 cup of water. Bring the sauce to a simmer over low heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool to room temperature.

2. In a small bowl mix the rub ingredients.

3. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Lightly coat both sides of the steaks with the oil. Season them evenly with the rub, pressing the spices into the meat. Grill the steaks over direct medium-high heat (450°F to 500°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect medium-high heat.) Transfer the steaks to a work surface and let rest for 3 to 5 minutes before carving. Serve warm with the dipping sauce.

Makes 4 to 6 servings