T bone steak typical USA meat?
 

oke if i have your attention, since i am feeling better lately i decide to make some special diner here tomorrow....T Bone steak, thats special here because the dutchies are not the t bone steak persons, only when they eat in a restaurant and the t bone steak was forbidden here for some time because of that crazy cow disease (or however you write that) , it took me already awhile to find a butcher who sold that meat but i have found it, the only thing i need know is a receip how to prepare it, so anybody have some tips for me, and fucking yes ts not bizz shit, but hey its the chit chat forum and where get the best advice ???.....from usa guys:D

Lightly coat both sides with virgin lite olive oil, spice it up with some pepper and light salt, and use the back of a metal spoon to push it into the meat. Turn your grill on high and wait 10-15 mins so it is very hot and sear both sides for 45-60 secs, and then put the grill on low heat and if possible, do not put the meat over an open flame, and cook to your desired redness.

Great info , thanks Torn:)

btw is that true, that usa people cook their meat most of the time on a grill? we just cook all in mmmmm how you say it a fryingpan:D ( oke kill me if i say wrong, ....ahum dont kill me because i am sure i say it the wrong way, killing me would be to easy), tomorow me gonna pick up my grill at the summerhome, i wanna prepare that t bone steak in the right way.......well i will try to make it in the right way:D

I have cooked steaks in a frying pan a long time ago but now all I use is a charcoal grill. I can't cook T-bones but can cook ribeyes perfectly. I find that if the steaks are thin it's too hard to get them real pink in the middle and done on the outside. I like mine 1 1/4" (31.75mm) and grilled like Torn said. You can also saute some sliced mushrooms in butter, red wine and minced garlic for a nice topping.

One of the local grocery stores has T-bones on sale for $6.59/pound. What is the cost there?

I'm on diet |cry| |banghead|

On a grill, the rule of thumb is 10 min on each side on medium heat.

There are a lot of rubs & seasonings, but we've found that the best is Montreal Steak Seasoning |thumb

Jehazeus!!! 10 mins EACH SIDE???? That's cremation!

About the only taste in a steak is in the juices. Don't dry it out. Season it well on its outside. Get the grill/griddle/whatever you're going to use hotter and make it 3-5 mins each side depending upon thickness: sear each side for a few seconds then cook it through quickly, flipping it frequently.

Well He did say medium heat |loony| |huh |crazy|

well, all i know is what i hear. and I hear greenie cooks a great steak. maybe someday i will be invited up to find out for myself

hint hint hint

:D

Sounds good the topping thing:)
I paid here 13.00 euro for a pound so say 18.70 usa dollars/pound|shocking| so i better not fuck up the meat:D

Greenguy
I got 404 page on the link you showed.|huh

btw i just tried the link again and now i can get on the page!

Hey Stu,

My absolute favorite recipe for flank steak (different from T-Bone but you probably could use the marinade) is here: Marinated Grilled Flank Steak from Rachel Ray. It's AWESOME and uses the Montreal Steak Seasoning that Greenie mentioned.

I use my George Forman grill to cook most meat if the husband doesn't feel like firing up the outside grill.

Good luck with your steak! |thumb

ah also good tip, i have a grill now, i only have to buy some of that seasoning stuff, but ofcourse we dont have the one gg mention i have to find myself some replacement which is a bit the same, the "4 big boys" (heay i mean the t bone steaks) are resting now to get some nice temp before they get their body on the grill...........and thanks for the luck lady, i think i need that with my cookingskills|shocking|:D

In case these might help...

http://en.wikipedia.org/wiki/T-bone_steak

http://www.youtube.com/results?searc...+grill+a+steak

:)

Here you go Stu..
http://www.chow.com/recipes/10590

Cooking cow flesh...
Wouldn't know I'm a vegetarian.

George Forman rules!! |thumb
but if you are grill impared, there is always the broiler on the oven.

Good luck, Stu.

thanks all for the tips and the good luck!!!|waves|

Cleo, i am a meat girl, i prefer meat above veggies, i eat meat everyday and i dont mind to pay alot if the meat is yummie:D my daughther said several times she wanted to be a vege...thing, you know a person who doesnt eat meat, but she sure like the chicken wings and steaks, so she will never manage to "never eat meat" again:D

oke i made diner, i made marinade, went perfect, the grill thing, damn, it smelled very good, i worked my butt off in the kitchen...now the t bone steak nice medium red, left side of the t bone steak...very very nice teasty soft meat, now the right side .........it was like i was trying to cut down a piece of rubber..this was with 3 of the 4 t bone steaks.......i got so angry again , i could explode, made me realize again that i dont have my anger under controle, if something doesnt go like i want or have planned i can go thru the roof, first thing i said was, that fucking butcher will get his t bone steaks back thru his window|catfight|, but the rest of the food was nice, now like the moron i am, i didnt throw the t bone steaks away, i will get back at the butcher tomorrow, he will taste that t bone steak infront of me and tell me that i am right, lol will be easy, you need a saw to cut the meat, hubby tried to cheer me up by saying, oh it is probraly a old cow, well hell i am not paying 18.70 bucks a steak to think its an old cow, for that price i expect a royality cow:D aaahhhh nice to yel, btw the tips here of the marinade and all did work, so it wasnt that or my cooking skills, it was a bad cow....or just a sneaky rat butcher.....i knew i couldnt trust anything what is named a butcher:D

music to my ears :D

hyaaaaaaaaaaaaaa Blue|waves| you just managed to make me laugh:D|boobies|

Sorry about the tough meat. Might try a rib eye steak some time, that's all I cook and I've never had a tough one.

well i went back to the butcher this morning, and he was agreeing with me, the t bones where not like they should be, so he suggested 3 new t bone steaks or indeed rib eye steak ( me asking ofcourse whats that, he said thats a t bone steak without the bone:D), i told him i wanna try 1 rib eye steak and further i liked to have some normal steaks. he agreed, i dont wanna take the chanse he has bad rib eye steaks too, so first trying, i am gonna cook them tomorrow, but then with an other marinade which is showing on the pages you guys and girls posted in this thread but ofcourse on the grill, today its pizza day:D

Stu, your butcher is wrong. A t bone is a strip steak and a tenderloin with a bone. You could have to get a porterhouse to have a rib eye with a bone.

A porterhouse is a superior steak to a t bone.

nice i have realy a rat butcher, well it wasnt the normal butcher i go to but my own butcher didnt sell t bone steaks,btw that "portehouse is a superior steak to a t bone" that sounds good .lol. i think me gonna do some info checking about certain kind of steaks and all, just to prevend i get the wrong info of a butcher next time.

oke just an update, the steaks where great last sunday, nice softy meat, you almost didnt needed a knife to cut the staeks, thats a goo thing, now i only have to find out what kind of steaks it where....... btw i have to agree with the usa people, steaks on the grill are the best:)

My tips for steak

- When cooking steak you need two temperatures. One really hot to start so that you can get a nice brown crust on the meat and then a lower temperature so that you can continue to cook it slowly.

- Always let the meat come to room temperature before cooking it

- Salt the meat at least 30 minutes before cooking it - the salt will start pulling moisture out, dissolve and then then get sucked back into the meat. 45 to 60 minutes is better. If you forget just salt it right before cooking and no sooner. The first 15 to 20 minutes it just pulls out moisture.

- Always pull the steak when under cooked. It will continue cooking.

- Always put you steak under a tented piece of foil for 5 to 10 minutes before cutting. It lets the juice distribute. If you used a pan gives you a chance to make a nice pan sauce. If using a grill gives you a few minutes to throw on some bread, veggies or fruit for desert (yes grilled fruit rocks).

- Always cook steak in dry heat. No wet marinades please.

Here's my favorite none grill recipe. I usually use fillet for this but you can use rib eye.

1/2 lb (250 grams) mushrooms
2 shallots sliced
sprig of thyme or sage (you can use other herbs as well)
1 inch thick steaks
Salt and pepper them as mentioned above

Set oven to 400 degrees

Heat a 12" pan until it's hot, add a little oil and throw in the mushrooms. You should see steam coming from the pan but no liquid. Cook them until they're brown. Season with salt and pepper and then put them on a plate.

Get the pan smoking hot. Put the steaks in and don't touch them for 3 to 5 minutes. DON'T MOVE THEM. When a nice crust forms on the bottom flip the steak over and DON'T MOVE IT again. Let it brown for about 2 minutes.

Then add the mushrooms, the herbs (if using thyme or sage) and the shallots. You can add a little more salt and pepper if you want. Put the pan in the oven.

I like to go about 6 to 7 minutes but my wife prefers 8 to 10. If the steak is 1.5 inches think go an extra 3 minutes or so.

Pull the pan out and wathc the handle. IT'S HOT (I wrap a towel around it because I will end up grabbing otherwise).

Put the steak on a plate and let it rest under foil for a few minutes.

Put the pan on medium high heat, pour in some wine and make yourself a little pan sauce with the mushrooms, shallots and herbs. You can stir in a little spicy mustard, some balsamic vinegar, tomato paste or Worcestershire.

Also if using other herbs such as basil or rosemary add them now. Don't add them before.

Let the sauce cook down as you scrape the bottom of the pan. The mushrooms should absorb most of the sauce so it should be more like wet mushrooms then wine.

Pour the sauce over the steaks when you're ready to serve.