T bone steak typical USA meat?

[stuveltje]

Originally Posted by Licker4U

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?

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

Greenguy

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

I got 404 page on the link you showed.

[stuveltje]

Originally Posted by stuveltje

Greenguy

I got 404 page on the link you showed.

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

[ladydesigner]

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!

[stuveltje]

Originally Posted by ladydesigner

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!

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|