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Grilling T-bone Steak - Yahoo Recipe Search
Taste of HomeGrilling brings out the robust flavor of this steak marinade shared by Beth Wenger of Dayton, Virginia. “Enjoy it while camping or at home,” she suggests.Food and WineBig, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.Plus: F&W's Grilling Guide More Amazing SteaksFood.comAnother steak recipe; this is cooked stovetop so when weather does not permit grilling outdoors you can still have your steak!Food and WineThe true secret to grilling the perfect steak is choosing the right cut. You can't beat a T-bone, which is actually two steaks in one: a flavorful New York Strip and a meltingly tender piece of filet mignon. A T-bone can also handle assertive seasonings such as the spicy rub used here.Plus: More Grilling Recipes and TipsDelishBig, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper, and any rub before grilling.Food and WineFor a taste of: ArgentinaTry this cookbook: Seven Fires: Grilling the Argentine WayChef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book.Plus: Argentina's Best Wine ValuesMore Great SteaksFood NetworkThis recipe is sponsored by Walmart. The char from the grill is the ultimate way to bring the steakhouse vibes to summertime. Take care to clean your grill and preheat before grilling. These small steps make a huge difference in dinner! After brushing your grill clean, use worn kitchen towels soaked with a little canola oil and rub down the grill so the meat doesn’t stick when you cook it. For quicker preheating, close the grill lid to capture the heat. The other important tool for grilling? Good salt. Use kosher salt to season your meat and have a small amount of flaky bigger sea salt on hand to sprinkle at the end. It’s not only the flavor but also the texture of the salt that will make your steak stand out and stand UP to any steakhouse steak. This tomato and corn salsa is a summer greatest hit and a perfect match for steak. There is no way anyone won’t devour it! Make and eat it (without ever storing in the fridge) freshly assembled and still warm. Like it super spicy? Add thin slices of fresh jalapeno and a few dashes hot sauce.Food.comThis sounds like a lot of work but it is very easy and tastes great over grilled meats. I put this on beef, bison, lamb it is delicious without overpowering the natural flavour of the meat. Cafe De Paris butter can be stored in the freezer for months (not that it lasts that long in our house) so don't worry about the recipe amount. I made this last night as I was out of cafe de paris butter and I was only cooking 2 ostrich steaks. It is great because once you've made it, you have it on hand any time your grilling meat and want something quick to go with it. I would say as an estimate it would be enough for 8-10 steaks depending on cut, by that I mean you will use more for a big T-bone than a fillet medallion.
