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.
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.
small bowl. Rub into steaks. Drizzle asparagus with remaining olive
br>toss garlic with 2 T olive oil in heavy small
Blend all dry ingredients together and rub into both sides of at least 4 t-bone steaks.
Heat 1 tablespoon canola oil in large skillet at fairly high heat.
Cook steaks for 5 minutes; turn, drop heat to medium and continue cooking for approximately 10 minutes for medium-rare, depending on the thickness of your steaks.
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.
n large shallow dish. Add steaks; turn to coat in mixture
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
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).
n both sides of the steaks and press it into the
auce warm to brush over steaks during grilling.
Lightly brush
Lightly coat the steaks with the vegetable oil and
wo weeks.
FOR THE STEAKS:.
Heat a gas grill
Combine rub ingredients; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals.
Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning 4 times.
Remove bones and carve steaks into slices, if desired.
Season with salt, as desired.
slices.
Sprinkle the steaks with salt and black pepper
Peel and slice onions.
Heat 1 tablespoon of the butter and 1 tablespoon of oil in a large frying pan over medium heat.
Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until onions are soft and golden, about 10 minutes.
Remove onions and cover to keep warm.
Melt remaining butter and oil in the same pan over medium heat.
Add 2 of the steaks and cook 3 to 4 minutes per side for medium-rare.
Remove the steaks from the pan and keep them warm while cooking the remaining 2 steaks with the sauteed onions.
o 150\u00b0F.
Cook steaks in two batches using the
Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
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.
Marinate the steaks in the olive oil, rosemary