| Hobby Forum Index » Food - Cooking » T Bone try out opinion before I destroy the steaks... |
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| Phil-c... |
 Posted: Sat Jul 04, 2009 10:35 pm |
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Guest
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Bought 4 Big THICK T Bones yesterday
as been a while since had a T BONE
Idea is to just chop up some sage Oregano and a little Rosemary
salt the steaks with sea salt on Both sides
Spread the herbs on both sides and leave in Pyrex dish in the fridge
covered with wrap marinate about ten minutes before in a bit of EVOO
and half a teaspoon maybe just a splash of Teriaki Marinade
Just char grill
Take off cover with foil on warmed plate then eat with salad on the side
easy Sunday evening meal and the animals can fight over the bones.
What is concerning me a tad is the use of the Teriyaki (even if just a
tiny bit but for some reason its in my head to use this mix of flavours
Any thoughts ? |
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| Steve Pope... |
| Posted: Sat Jul 04, 2009 10:35 pm |
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Bob Muncie <bob.muncie at (no spam) gmail.com> wrote:
I agree with Bob and Ed.
Quote: I salt & pepper a good steak like T-bone shortly before
slapping it on the grill, grill maybe 4 ~ 5 minutes per side, and move
off to the side until cooked to the doneness you like. Making herb
butter is easy. Just chop up the herbs you want, mash them into room
temperature unsalted butter, roll in wax paper for shaping, then freezer
for at least ten minutes, and enjoy.
I'm not an herb butter fan myself. The OP mentioend olive oil;
the right way to go with olive oil and a steak is to drizzle
it on right after cooking. This is how it is done with the
famous Florentine steaks in Italy (which are, I believe, a
giant T-Bone, or maybe porterhouse).
Steve |
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| Ed Pawlowski... |
| Posted: Sat Jul 04, 2009 11:05 pm |
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"Phil-c" <invalid at (no spam) invalid> wrote in message
news:4a502d31$1 at (no spam) news.x-privat.org...
Quote: Bought 4 Big THICK T Bones yesterday
as been a while since had a T BONE
Idea is to just chop up some sage Oregano and a little Rosemary
salt the steaks with sea salt on Both sides
Spread the herbs on both sides and leave in Pyrex dish in the fridge
covered with wrap marinate about ten minutes before in a bit of EVOO
and half a teaspoon maybe just a splash of Teriaki Marinade
Just char grill
Take off cover with foil on warmed plate then eat with salad on the side
easy Sunday evening meal and the animals can fight over the bones.
What is concerning me a tad is the use of the Teriyaki (even if just a
tiny bit but for some reason its in my head to use this mix of flavours
Any thoughts ?
I never use herbs on a steak. They burn rather than flavor, IMO, when you
cook that hot. A ten minute marinade is not going to do much.
If you want the herb flavor, make an herbed butter and put some on the steak
when it comes off the grill. I'm not so sure I'd use Italian herbs with
teriyaki either, but tha tis a personal taste thing. |
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| Bob Muncie... |
| Posted: Sat Jul 04, 2009 11:43 pm |
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Phil-c wrote:
Quote: Bought 4 Big THICK T Bones yesterday
as been a while since had a T BONE
Idea is to just chop up some sage Oregano and a little Rosemary
salt the steaks with sea salt on Both sides
Spread the herbs on both sides and leave in Pyrex dish in the fridge
covered with wrap marinate about ten minutes before in a bit of EVOO
and half a teaspoon maybe just a splash of Teriaki Marinade
Just char grill
Take off cover with foil on warmed plate then eat with salad on the side
easy Sunday evening meal and the animals can fight over the bones.
What is concerning me a tad is the use of the Teriyaki (even if just a
tiny bit but for some reason its in my head to use this mix of flavours
Any thoughts ?
I agree with Ed. I salt & pepper a good steak like T-bone shortly before
slapping it on the grill, grill maybe 4 ~ 5 minutes per side, and move
off to the side until cooked to the doneness you like. Making herb
butter is easy. Just chop up the herbs you want, mash them into room
temperature unsalted butter, roll in wax paper for shaping, then freezer
for at least ten minutes, and enjoy.
Bob |
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