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| Recipes for T-Bone Steaks |
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Recipes for Bj - USDA Select (or Higher) T-Bone Steaks
Recipe Quick Links:
Blue Cheese T-Bone with Sweet Onions
Grilled T-Bone Steaks and Peppers
Pacific Marinated T-Bone Steak
Santa Fe Grilled Beef Steaks & Corn
Spicy Texas T-Bone with Mushrooms and Tomatoes
Sweet & Spicey T-Bones
T-Bone Steak with Sage Mushroom Sauce
| Blue Cheese T-Bone with Sweet Onions |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 30 min. marinade, 20 min. cook time
Serving Size: 4 servings
Cooking Method(s): Skillet & Grill |
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Ingredients:
4 (1- 1 14/ lb.) Butcher's Choice of Atlanta T-Bone Steaks
1/2 teaspoon kosher or other coarse salt |
Sweet Onion Topping:
2 large sweet onions, such as Vidalia, Maui, Texas 1015 or Walla Walla
1/4 cup unsalted butter
2 tablespoon vegetable oil
3 tablespoon dry red wine
1/2 teaspoon kosher or other coarse salt
3 oz. blue cheese, crumbled, at room temperature |
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Instructions:
Sprinkle steaks lightly with salt, cover, and let stand at room temperature about 30 minutes.
Slice onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root ends so that the wedges hold together. Melt butter with oil in heavy skillet over medium-low heat. Add onions to skillet and gently turn them over in the butter to coat all sides. Cover skillet and cook 12-15 minutes until crisp-tender, with some brown edges. Uncover and add wine and salt. Raise heat to medium-high and continue cooking until onions color lightly and excess liquid evaporates, frequently scraping up any browned bits from bottom of pan. Keep onions warm.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Keeping the more tender sections of the steaks angled away from the hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes, turning steaks once midway.
Transfer steaks to plates, scatter blue cheese over each, top with warm onions, and serve hot. |
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| Grilled T-Bone Steaks and Peppers |
Prep. Time: 5 min.
Cook-Refridgerage Time: 15 min.
Serving Size: 4 servings
Cooking Method(s): Grill |
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Ingredients:
4 Butcher's Choice of Atlanta T-Bone Steaks
4 small bell peppers
Salt and pepper to taste |
Green Onion Garlic Butter:
1/4 cup salted butter, very soft
2 tablespoon finely chopped green onion
1 teaspoon minced garlic |
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Instructions:
Prepare grill. Combine softened butter, green onions and garlic in small bowl. Stir until blended.
Place steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14-16 minutes, until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.
Top each steak with 2 teaspoons Green Onion and Garlic Butter. Combine bell peppers with 2 tablespoons Green Onion and Garlic Butter in medium bowl; toss. Serve steaks with bell peppers. Season with salt and pepper to taste. |
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| Pacific Marinated T-Bone Steak |
Prep. Time: 1 hour
Cook-Refridgerage Time: 30 min. marinade, 8-10 min. cook time
Serving Size: 4 servings
Cooking Method(s): Grill |
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Ingredients:
3-4 Butcher's Choice of Atlanta T-Bone Steaks
2 tablespoons paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 tablespoons olive oil
1 tablespoon ginger-garlic paste |
1/2 pound potatoes
3.5 ounces fresh green beans
1 tablespoon honey
2 tablespoons butter
salt pepper |
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Instructions:
Mix paprika powder, oregano, thyme, olive oil, ginger-garlic paste, salt and pepper together.
Marinate the T-bone steak in mixture for 30 minutes.
Grill over a charcoal grill until desired.
Cut potatoes into wedges.
Blanch and deep-fry them till they turn golden brown.
Give it a golden glaze by tossing it in butter and honey.
Blanch the green beans and then toss it in butter.
Arrange the T-bone steak in the centre of the plate. |
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| Santa Fe Grilled Beef Steaks & Corn |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 30-40 min.
Serving Size: 4 servings
Cooking Method(s): Grill |
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Ingredients:
4 Butcher's Choice of Atlanta T-Bone Steaks
4 ears sweet corn, in husks
3 tablespoons butter
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Chili Glaze:
1/2 cup ketchup
2 cloves garlic, minced
1-2 teaspoons chili powder
1/2 teaspoon ground cumin |
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Instructions:
Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 cup. Drain corn. Place on grate over medium fire. Grill, uncovered, 20 to 30 minutes; keep an eye on them while grilling to not over cook.
After 5 to 10 minutes, place steaks on grate with corn. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness. Brush the chili glaze during last 5 minutes.
Combine reserved 1/4 cup of chili glaze and butter in 1-cup/measuring glass. Microwave on high 1 1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter. |
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| Spicy Texas T-Bone with Mushrooms and Tomatoes |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 30 min.
Serving Size: 4 servings
Cooking Method(s): Skillet & Grill |
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Ingredients:
4 Butcher's Choice of Atlanta T-Bone Steaks
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper to taste
2 teaspoons Cajun seasoning
Grilled tomato halves
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2 tablespoons butter
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/4 cup dry red wine
Grilled red onion slices |
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Instructions:
Preheat grill to medium-high heat.
In a small mixing bowl, combine salt, pepper, and Cajun seasoning; mix well.
Rub the steaks generously on both sides with seasoning mixture.
Place steaks on direct grill heat, searing each side for 6 to 8 minutes, or until desired doneness.
Place onions and tomatoes over indirect grill heat and grill until softened.
While steaks are grilling, melt butter in medium sauce pan.
Add garlic and thyme and cook approximately 2 to 3 minutes or until soft.
Add mushrooms and sauté 3 to 4 minutes or until soft.
Add wine to saucepan and bring to a light boil.
Remove from heat.
When steaks are done, remove from grill and place on warmed platter.
Garnish steak with sautéed mushrooms, tomatoes, onions, and herbs. |
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| Sweet & Spicey T-Bones |
Prep. Time: 25-35 min.
Cook-Refridgerage Time: 10 hour (over night) marinate, 8 min.cook time
Serving Size: 4 servings
Cooking Method(s): Skillet & Grill |
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Ingredients:
4 Butcher's Choice of Atlanta T-Bone Steaks
1/2 cup honey
1/2 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup Dijon mustard
2 tablespoons canned chipotle chiles in adobo, minced
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2 tablespoons adobo sauce
6 fresh garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon black peppercorns, freshly milled |
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Instructions:
Place steaks in arge re-sealable plastic bag.
Mix all remaining ingredients in a large bowl to make the marinade. Pour marinade over steaks and re-seal the bag. Place in the refrigerator overnight
Remove the steaks from the bag after marinating and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side").
Grill the steaks, uncovered, over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill.
Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well. |
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| T-Bone Steak with Sage Mushroom Sauce |
Prep. Time: 20-35 min.
Cook-Refridgerage Time: 30 min marinate, 40 min. cook time
Serving Size: 2-3 servings
Cooking Method(s): Stovetop & Grill |
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Ingredients:
3-4 Butcher's Choice of Atlanta T-Bone Steaks
2 tablespoon olive oil
1 teaspoon dried rosemary
1 tablespoon cracked fresh black pepper
1 teaspoon sea salt |
Mushroom Sauce:
1/2 oz. dried mushrooms, any variety
2 tablespoons olive oil
2 tablespoons fresh chopped sage
2 shallots chopped
4 oz. fresh shitake mushrooms
4 oz. button mushrooms
1/2 teaspoon salt
1/2 cup heavy cream
1 tablespoon sherry
2 tablespoons fresh chopped parsley |
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Instructions:
Rub the steak with the olive oil. Rub in the spices and set aside for 30 minutes.
Preheat grill to high.
Soak the mushrooms in boiling water for 20 - 30 minutes. Drain the mushrooms, reserving the liquid. Set the liquid aside. Squeeze mushrooms gently to remove excess water.
Heat the oil in a skillet over medium high heat. Add the shallots and cook for 30 seconds. Add the sage and and all of the mushrooms. Cook about 2 minutes and then add the reserved liquid. Cover and cook for 4 minutes.
Add the cream, salt and pepper. Simmer the sauce until it begins to thicken. Stir in the parsley and serve.
When you begin to make the sauce, throw the steaks on the grill and cook for about 8 minutes on each side for medium rare.
Serve the sauce on the side. |
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