n either side of the bone, then into thick strips. Return
edium rare.
Serve each steak topped with some warm marmalade
alf-hour before cooking, remove steak from refrigerator.
Heat a
ith oil.
Season the steak with salt and pepper.
Trim any excess fat from steak and pat dry with paper
Place steaks and bell peppers on grill over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.
Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended.
Top each steak with 2 tablespoons of butter mixture.
Combine bell peppers with 2 tablespoons butter mixture in medium bowl; toss.
Serve steaks with bell peppers. Season with salt and pepper, as desired.
Combine garlic, pepper and olive oil in a small bowl. Rub over steak and season to taste.
Preheat grill and oil grates. Grill steak for 15 mins per side for medium, or until cooked to your liking. Let rest, covered, for 10 mins.
Meanwhile, whisk oil and vinegar together in a medium bowl and season to taste. Just before serving, add arugula and Parmesan and toss to combine.
Slice steak. Serve with arugula salad and lemon wedges.
/4 cups sauce with steak.
stirring occasionally.
Add bacon, steak sauce, sherry and sugar; mix
Season the steak with salt and pepper to
side for a medium steak. You'll have to judge
Marinate steak in Italian dressing overnight in refrigerator (or longer).
Bake in 325\u00b0 oven, basting with Italian dressing until done to your taste.
Serve with baked potato green salad and corn-on-the-cob and rolls.
Place T-Bone steaks in a shallow pan and cover with marinade. Let sit at least 30 minutes, but up to 8 hours.
Preheat Broiler.
Heat grill and grill steaks for 5-6 minutes. Turn and repeat on other side.
Place stakes on baking sheet. Sprinkle blue cheese on each steak generously.
Broil 2-3 minutes or until cheese is melted. Serve immediately.
Place steak on a plate and sprinkle
Heat a frying pan over medium heat. Add anchovies with oil, onion and garlic. Cook for 5 mins, stirring occasionally, until anchovies dissolve and onion is tender. Increase heat to high and add cauliflower and olives. Saute for 3 mins, until cauliflower starts to brown. Reduce heat to low, cover and cook for 5 mins, stirring occasionally, until cauliflower is tender. Stir in parsley and season to taste.
Serve with cooked T-bone steaks.
our coals evenly. This recipe is best on a charcoal grill, but
In a large resealable plastic bag, combine the first 11 ingredients.
Add steaks.
Seal the bag and turn to coat.
Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
Drain and discard marinade.
Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).
0 minutes before grilling.
\"Steak Sauce\".
Put the stock
bring the t-bones to room temp.
mince the garlic and apply liberally to each side of the steak.
next with your pepper mill add the fresh ground pepper until the steak is covered on both sides, again apply liberally.
the best cooking method is the grill but you can also broil them.
are.
Remove steaks, de-bone and cut to a medium