BROILED T BONE STEAK RECIPES
BROILED T-BONE STEAK - HOW TO COOK MEAT
The T-bone is a steak cut from the vertebrae of the loin section of a beef cow. Each vertebra is sawed in half along the spinal column, and in turn, each half is sawed in half along the transverse process. So from each vertebra, we usually get four T-bones, two per side. The round opening on the top of the T-bone is the vertebral foramen, which is the hole that the spinal cord runs through. That should give you some idea of the location of the T-bone steak. A T-bone is actually a combination of two of the most tender pieces of meat found on a beef cow: the New York strip (strip loin) and the tenderloin (filet mignon). The T-bones get bigger the farther to the rear of the beef cow that you go. And once the tenderloin portion of the T-bone reaches a thickness of 1.25 inches, the cut changes from a T-bone to a Porterhouse.
Provided by Nils Hoyum
Total Time 15 minutes
Prep Time 05 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 4
Steps:
- Steps to Make Broiled T-Bone Steak
- Tips & Tricks
Nutrition Facts : ServingSize 6 oz steak, Calories 224, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 66 mg, SodiumContent 408 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 36 g
BROIL A PERFECT STEAK RECIPE - FOOD.COM
I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 4
Steps:
- ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
- Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
- Move oven rack 6 inches from heating element.
- Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
- Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
- Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
- Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
- Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
- Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
- Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
- Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
- Remove steaks from the oven and let rest for 5 minutes.
- Serving on warm plates is recommended to maintain meat temperature.
- I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.
Nutrition Facts : Calories 178, FatContent 5.8, SaturatedFatContent 2.2, CholesterolContent 79, SodiumContent 61, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 29.4
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BROIL A PERFECT STEAK RECIPE - FOOD.COM
I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.
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Reviews 5.0
Total Time 30 minutes
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Total Time 30 minutes
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- I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.
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Reviews 3.5
Total Time 45 min
- 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.)
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SAVORY GRILLED T-BONES RECIPE: HOW TO MAKE IT
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
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Reviews 4.8
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BROILED RIBEYE STEAK - HOW TO COOK MEAT
The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak.
That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.
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Total Time 15 minutes
Cuisine American
Calories 385 per serving
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Total Time 15 minutes
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The Grilled T-bone Steaks recipe out of our category Beef! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
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Total Time 30 minutes
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Total Time 15 minutes
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