How can I make a T-bone steak tender and tasty?

Answer 1

T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Due to their relative lack of collagen, longer cooking times are not necessary to tenderize the meat.

Answer 2

It's not the recipe of what you use but how you cook it. Cook on high heat to sear. Make sure you never (ever) cut into meat to see if it's done. This will let out all the juice and make it tough. Learn to check for doneness by touch - the softer the center when pressed with a finger the more rare it is. Use the fleshy part of your hand at the base of your thumb and finger as a guide: a loose fist the flesh is squishy or rare - a tight fist firm aka well done.

Then after you take the meat off the heat -- it will keep cooking a few mins more...let it rest for a few mins.. about 5. Only then cut it or the same juice problem above will happen and you meat will be dry and tough -- and there will be no saving it - it will be ruined.

Answer 3

First of all, charcoal only baby!! Light coals & get to medium/hot. While coals are lighting, sprinkle both sides of a good steak lightly with Montreal steak seasoning. Let come to room temp for about 20 minutes before grilling. Cook til medium/rare, turning once or twice each side for nice grill marks.
Serve with fresh garden salad, grilled corn on the cob, loaded bakers & homemade garlic bread!!

Answer 4

the first thing is you have to have a good cut of meat...then before you cook it bring it to room temp...you should never put a cold steak on a hot grill or pan...because the outside will get done long before the inside then you have a mess on your hands...just add kosher salt and pepper ..heat up 1 tbsp butter and 1 tbsp olive oil in a pan..then place steak in your pan and cook till your desired doneness...i usually leave on one side like 4-5minutes then less on the other side..take off the heat and as the guys above said let it rest for AT LEAST 5 minutes....then enjoy the taste of your meat...not a bunch of sauces!!!

Answer 5

brine the steak in a mix of water, salt, sugar & pepper corns add some ice too make sure that is very cold and then put on fridge for at least 2hrs. up to 4, when you are ready to cook take it out the brine and then pad dry them really well before sesoning and cooking it on the grill or pan seared

Answer 6

Some people marinate them with beer or vinegar.
They do taste different , many don't like the vinegar so I would suggest trying that on a small or cheaper cut of meat.
some like the Lowery's seasoned salt(MSG) I avoid MSG as it makes me looney (ADD/ADHD)
Try getting the meat with white fat ,not yellow fat .

There are so many differant ways to fix a good steak ,you may have to find the one that you like best.

Answer 7

I lightly rub with olive oil and coarse salt, pepper & garlic powder. I do not have access to an outside grill, so I broil mine. Keep on the rare side.

Answer 8

Cook on high heat sear on each side 3 minutes each side cook for additional 12 minutes.

Answer 9

Buy the best meat you can afford, quick sear, do not marinate or rub. The more rare the better.

Answer 10

marinate then quick grill always eat them rare