T-bones

[angelbears]

We like ours rare and broiled. These are cheap cuts any secrets to help tenderize them? Do you use butter or olive oil? If you use butter do you put it on when you start to broil or do you wait until afterwards.

 

[DMikeM]

Oils/fats go on after you turn them or on the way to the table. To tenderize you could try a citrus marinade but to me that just ruins the flavor of the meat. I have had tender T-Bones before they were cooked very hot to a rare/medium/rare with just seasoning on them then drizzled with olive oil on the plate. Soo good, the bone flavors the meat.

 

[cwayaustx]

Apply a light coat of olive oil and season with Cavenders greek seasoning only and let sit at room temp long enough for marbling and all to be room temp(couple hours). Hot grill is best three minutes on each side but if you must, broil for only a few minutes. Serve bloody.. just like i like my !@#$%

 

[angelbears]

Thanks Mike. I've been screwing up. I put liberal amounts of butter on both sides before I put them in.

 

[cwayaustx]

forgot, let steaks cool for 15 minutes or so before cutting.

 

[thelady_v2010]

Let it sit after cooking, tent it in foil to keep warm.

 

[angelbears]

Apply a light coat of olive oil and season with Cavenders greek seasoning only and let sit at room temp long enough for marbling and all to be room temp(couple hours). Hot grill is best three minutes on each side but if you must, broil for only a few minutes. Serve bloody.. just like i like my !@#$%

Can you get Cavenders at the local grocery store?

 

[cwayaustx]

Can you get Cavenders at the local grocery store?

The HEB usually has it if not you can get it at cavenders western store usually. It's a greek seasoning fuggin awesome on steaks, i put it on everything pretty much.. it's in a yellow tube with red writing.. I think..

 

[voidecho]

Cavenders is in my grocery store. It's definitely a good seasoning for steaks, but I mostly just go salt and pepper. Good suggestions above, high heat, little dab of butter after it's cooked, don't overcook and let rest after cooking. Also, don't season it too long before cooking. The salt draws moisture to the surface and makes searing the meat take longer.

Also, T-Bones really shouldn't be a cheap cut of meat. It's a cross section that includes NY Strip on one side and Tenderloin (Filet) on the other. Should be a high quality meat. The hardest part about cooking a T-Bone or Porterhouse (same steak as a T-Bone, just with a different ratio of Filet to Strip) is that the two pieces of meat cook differently. The Strip side has more fat where as the Tenderloin side is very lean.

 

[mountainfila]

dont forget that the steak will keep cooking even after off the heat so take it off a few mins before it is done

 

[angelbears]

Great info, Void! Thank you.

The T-bones are cheapies from HEB, pre-packed. I haven't found a butcher in years that's worth paying the price difference. When I want a good steak we go out to eat.

 

[angelbears]

I think I'm getting a clue...I'm usually in too much of a hurry to do it right. I see meat and the mind just say "eat now". I guess sometimes you have to work your way slowly to the first bite.

Great tips, thank you everyone!

 

[cwayaustx]

Once you learn the trick to cooking a good steak it is impossible to go out for a good steak...

 

[angelbears]

I doubt that. I hate to cook.

 

[mountainfila]

Cavenders is in my grocery store. It's definitely a good seasoning for steaks, but I mostly just go salt and pepper. Good suggestions above, high heat, little dab of butter after it's cooked, don't overcook and let rest after cooking. Also, don't season it too long before cooking. The salt draws moisture to the surface and makes searing the meat take longer.

Also, T-Bones really shouldn't be a cheap cut of meat. It's a cross section that includes NY Strip on one side and Tenderloin (Filet) on the other. Should be a high quality meat. The hardest part about cooking a T-Bone or Porterhouse (same steak as a T-Bone, just with a different ratio of Filet to Strip) is that the two pieces of meat cook differently. The Strip side has more fat where as the Tenderloin side is very lean.

I have had a couple of tough t-bones, dont know why they were so tough, old cow maybe, and they were not over cooked as i like my beef mooing at me on the plate lol. I use a spice called Montreal steak spice not sure if thats like cavenders but its just a mix of course salt and pepper and garlic and onion and some other spices but it has nice flavor on steaks

 

[voidecho]

I've used Montreal Steak Spice before too. Like you said it, it's basically just a combo of some salt, pepper and spices, and it's usually not ground as fine as Cavendars.

Cavendars is a blend of many more spices, ground down real fine, but Cavendars is mostly delicious because it has MSG in it.

As for tough T-Bones, don't forget there are different grades of meat. Prime is the best, Choice is next (and is what you usally find at decent grocery stores), and then there's Select which is a step down as is very likely the grade of meat both AB and MF are talking about when they say it gets tough, even when not over-cooked.

Note: there are more than three grades, but you don't want anything less than Select.

 

[DMikeM]

I avoid MSG due to headaches, I substitute fresh ground sea salt. I make my own spice rub with all the popular ingredients but most times it's just S&P and letting the steak get up to room temp.

 

[Kujo]

Once you learn the trick to cooking a good steak it is impossible to go out for a good steak...

I completely agree.

 

[Gunny]

Once you learn the trick to cooking a good steak it is impossible to go out for a good steak...

^this. AB, they do carry some good quality Prime cuts at the meat counter at our HEB. Rest, rest, rest. I know it's tough to do, but it's one of the most important things you can do to ensure a good juicy steak.

 

[DennasMom]

My husband's the meat-man at our house. He heats a cast iron pan up to smoking then puts the slab-o-meat in the pan (seasoned with just S&P, and lightly oiled). He'll not touch it for 3 minutes, flip it, then put it in the oven to finish for another maybe 5-8 minutes (I'd have to double check times with him, he's the chef...). When it comes out of the oven, he'll put a slice of blue cheese on it, tent it and let it rest a good 15 minutes.

THEN we can eat it.

Normally accompanied by a loaded baked potato and something green (my addition).