Grilled T Bone Steak With Sweet Onion Marmalade And Campfire Mus Recipes

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ROCK'S T-BONE STEAKS



Rock's T-Bone Steaks image

This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.

Provided by Rocky

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 15m

Yield 4

Number Of Ingredients 9

4 teaspoons salt, or to taste
2 teaspoons paprika
1 ½ teaspoons ground black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder, or to taste
¾ teaspoon cayenne pepper, or to taste
¾ teaspoon ground coriander, or to taste
¾ teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

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).

Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

Although this recipe is extremely simple, you need to be careful not to overcook you Grilled T-Bone Steaks.

Categories     Beef     Fourth of July     Quick & Easy     Wheat/Gluten-Free     Father's Day     Backyard BBQ     Dinner     Meat     Steak     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if necessary, at room temperature 30 minutes
1 1/2 to 2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
Special Equipment
an instant-read thermometer

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes.
  • Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)

WALL'S T-BONE STEAK MARINADE



Wall's T-Bone Steak Marinade image

This was one of my grandfather's favorite recipes. It's so simple, the family loves it, and it's a wonderful recipe for a great barbeque meal!

Provided by LEANAD

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 2h10m

Yield 8

Number Of Ingredients 7

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared yellow mustard
4 cloves garlic, minced
ground black pepper to taste

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined.
  • To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 5.8 g, Fat 27.8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 1525.3 mg, Sugar 1.7 g

SAVORY GRILLED T-BONES



Savory Grilled T-Bones image

These mouthwatering steaks, marinated and grilled to perfection, are melt-in-your-mouth delicious and sure to become a summer favorite. Don't let the season go by without trying this recipe. -Anna Davs, Springfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
6 beef T-bone steaks (16 ounces each)

Steps:

  • In a shallow dish, combine the first 11 ingredients; add steaks and turn to coat. Cover and refrigerate for 2-4 hours., Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Fat 24 g fat (7 g saturated fat), Cholesterol 99 mg cholesterol, Sodium 788 mg sodium, Carbohydrate 6 g carbohydrate, Fiber trace fiber, Protein 48 g protein.

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

Steps:

  • 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).

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

Grilling brings out the robust flavor of this steak marinade shared by Beth Wenger of Dayton, Virginia. "Enjoy it while camping or at home," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup water
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons canola oil
1 tablespoon Montreal steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 beef T-bone steaks (1-inch thick and 3/4 pound each)

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add steaks and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

GRILLED T BONE STEAK WITH SWEET ONION MARMALADE AND CAMPFIRE MUS



Grilled T Bone Steak with Sweet Onion Marmalade and Campfire Mus image

This may just knock your socks off! This originally was taken from Paul Newman's Cookbook and tweaked just a bit.

Provided by Sharon123

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 beef t-bone steaks (12 to 14 oz. each)
salt and pepper
2 tablespoons butter
4 vidalia onions, thinly sliced
12 green onions, thinly sliced
10 cloves garlic, thinly sliced
1/2 cup port wine
1/4 cup balsamic vinegar
1/2 cup Dijon mustard
1/2 cup pommery mustard (French whole-grain)
1/4 cup honey mustard
1/4 cup balsamic vinegar
1 teaspoon fresh ground black pepper

Steps:

  • Bring steaks to room temperature, then season with salt and pepper.
  • Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
  • Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
  • Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
  • Remove the pan from heat but keep the marmalade warm.
  • To make mustard sauce: Combine all the ingredients in a bowl.
  • Preheat a grill or broiler until hot.
  • Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
  • Serve each steak topped with some warm marmalade.
  • Serve the mustard sauce seperately in a bowl.
  • Serves 4.
  • Sauces may be made up to 4 days in advance.
  • This is good with roasted potatoes.
  • Enjoy!

GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT



Grilled T-Bone Steaks with Balsamic Onion Confit image

Provided by Julie Loria

Categories     Onion     Father's Day     Backyard BBQ     Dinner     Vinegar     Steak     Summer     Grill     Grill/Barbecue     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Balsamic Onion Confit
1 tablespoon unsalted butter
3 large onions, peeled and sliced about 1/2 inch thick
Pinch of salt
3 tablespoons balsamic vinegar
3 tablespoons honey, preferably acacia honey
Steaks
4 14-ounce T-bone steaks
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
  • 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
  • 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
  • 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
  • 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

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