How do you cook a T-bone steak?

Answer 1

The beauty of a T-Bone!! It's a tender and tasty cut of beef, not to be killed with lots of unnecessary flavorings like you need to do with "lower" grade choices of meat.

Grilled or broiled steak in my opinion is best. (I've been known to stand outside in a snow storm just to have my steak done on a grill..lol) I lightly salt and pepper, and sprinkle a little sweet basil on both sides. Toss on the grill or broiler pan and cook for about 4 minutes on each side, fairly high heat for the grill. (Given the steak is about 1 in thick and you like it more on the rare side, as my family does) Cook longer and at a lower heat if you want well done. Good luck, and enjoy that prime cut of beef!!

Answer 2

I cook a steak by grilling it quickly on the bbq over a hot fire ( as opposed to slow indirect heat cooking like I would bbq a roast). I use some McCormack's Montreal Chicken spice on the steak about 2 hours before I grill it. I know...chicken spice sounds weird, but this stuff is the greatest spice and it goes really well with fish, chicken, and all types of meat. Fresh ground pepper and some granulated or powdered garlic will work well too. Searing the meat over a hot flame will seal in the juices and flavor. Be careful not to overcook the steak, because that will make it tough and ruin the flavor. Let the steak "rest" for a few minutes after taking it off the grill, so that you do not lose all the juices when you cut into it. You can test the steak for doneness by (without cutting into it) by pressing against it with a fork or bbq tongs etc... if it is tough like a piece of leather, it is way overdone. By the way...a t-bone is an excellent choice for a steak...very tender and delicious!!!

Answer 3

Add these dishes to make a full meal:

Tex-Mex Couscous with Cilantro

Garbanzo and Zucchini Soup

Teff Cookies

Wine Pairings
Cabernet Sauvignon
Zinfandel


Preparation facts
Total Time: 30 minutes

Yield: 4 servings

Ingredients
2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 2-1/2 pounds)

2 small red, yellow or green bell peppers, quartered

Parsley Pesto:

1/2 cup packed fresh Italian parsley leaves

4 large cloves garlic, minced

3 Tbs olive oil

Directions
Place pesto ingredients in small bowl of food processor or blender container. Cover; process until finely chopped.

Spread pesto on beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness and until peppers are tender, turning occasionally.

Carve steaks. Season with salt and pepper. Serve with peppers.

To broil, place steaks and peppers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness and until peppers are tender, turning once.

Answer 4

Throw that bad boy on the grill, hit it with a little seasonings, not too much, the t bone has great flovor, little salt to bring out the flavors, some salt.

You can catch the dripping (the t bones juice) with foil or something, mix it with a little butter and you have like a gravy.

Mangiare, enjoy

Answer 5

There are several ways you can cook this wonderful steak. You could broil it, bake it, grill it, fry it or put it on a griddle. Its all a matter of preferance on how you want it cooked. I like mine grilled but if I cant have it grilled I broil it, same idea but you can do it inside and out of the cold (its winter here). Good luck!

Answer 6

We usually grill our steaks. Over pretty low heat. It takes a bit longer to cook, but it stays juicy and won't char the outside.

Answer 7

This is the way us rednecks do it. First we marinate it in a little moores sauce with water and a budweiser for about an hour. then we take it out and sprinkle some meat tenderizer on it and beat it with a meat beater on both sides then we slow cook it over a charcoal grill. Talk about melt in your mouth.ummmm

Answer 8

I don't, I would only bar-b-que something as good as a T-bone. Thank you for asking. Now I know what I'm going to have for dinner.

Answer 9

I say quickly because it's making me hungry just thinking about it. I think broiling is the best.

Answer 10

http://web.foodnetwork.com/food/web/searchResults?searchString=T-bone&site=food&searchType=Recipe