British Isles T Bone Steak Recipes

BRITISH ISLES T-BONE STEAK RECIPE

Steps:

• Heat grill to medium-high heat.
• Mix steak sauce, mustard and vinegar; set aside.
• Grill steaks 7 to 9 min. on each side or until medium doneness (160°F), brushing occasionally with the steak sauce mixture.
• Cut each steak in half to serve.

BIG T-BONE STEAK

Steps:

• Allow the steak to rest at room temperature for 35 minutes before cooking.
• Heat a large cast-iron skillet over high heat. Meanwhile, generously sprinkle the steak on all sides with salt and pepper. Once the skillet is hot, add the butter and oil and swirl until the butter melts.
• Once the butter begins to foam, place the steak in the skillet and sear for 4 minutes. Flip the steak and add the thyme and garlic to one side of the skillet. The thyme will pop and fry in the butter and oil, then will settle in a few seconds. Cook until a thermometer inserted in the thickest part of the steak registers 120 degrees F, about 4 minutes, then tilt the skillet a bit to collect the butter and oil and use a large spoon to baste the steak. For a medium-rare steak you can cook 4 more minutes, then remove it from your skillet at 125 degrees and let it rest for 10 minutes to reach 135 degrees F.
• Carve the meat off the bone and slice the steak into strips. Sprinkle with the flaky salt and the fried thyme sprigs and serve.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

T-BONES WITH ONIONS

Steps:

• Place onions in the center of a piece of heavy-duty foil (about 20x18 in.). Drizzle with honey; sprinkle with the salt, mustard, paprika and pepper. Fold foil over onions and seal tightly. Season steaks with additional salt and pepper., Grill onions and steaks, covered, over medium heat. Grill onions for 10-12 minutes on each side or until tender. Grill steak for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand for 3-5 minutes. Serve with onions.

ROCK'S T-BONE STEAKS

Steps:

• 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).

T - BONE STEAKS WITH GARLIC BUTTER SAUCE

Steps:

• Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
• In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
• Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
• For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
• Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.

ALL-AMERICAN T-BONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.
• Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it's soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
• Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

T-BONE STEAKS WITH RED WINE SAUCE

Steps:

• Season steaks on both sides generously with onion powder, salt, and pepper. Add 3 sprigs of fresh thyme on each side of the steaks and place inside vacuum-seal bags and seal.
• Place vacuum-sealed bags into a sous vide water bath with the temperature set to 129 degrees F (54 degrees C). Leave in water bath for 1 1/2 hours.
• Take steaks out, pat dry with paper towels, and remove, reserving sprigs of thyme.
• Heat a cast iron pan over high heat. Drizzle in avocado oil. Sear steaks for about 45 seconds per side. Drop 2 tablespoons butter and garlic into the pan while searing the second side, tilt the pan, and spoon butter on top of steak. Add remaining butter and sear the edges of the steak using tongs, about 45 seconds each.
• Remove steaks from the pan and add red wine, Worcestershire sauce, reserved sprigs of thyme, and broth. Let simmer until liquid has reduced by half, 4 to 5 minutes. Strain liquid through a fine-mesh sieve into a bowl. Top steaks with red wine sauce and serve.