forum: Food & Drink

#1 Tue 08 May 07 11:32am


Occupation Construction Clerk
From Balga, Perth WA
Member since Sat 21 Oct 06

T-Bone Steaks

What can i do to t-bones to make them taste great and not so plain and boring?? sad

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#2 Tue 08 May 07 2:19pm


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: T-Bone Steaks

Cook them properly!

A well cooked T-Bone can't every be boring.

OK - first, make sure that the meat is Good quality - my preference is for Organic Aberdeen Angus, hung for at least 21 days - preferably longer, but YMMV.

Have the butcher cut the steak thick - an inch is about right.

If you like, make up a marinade as follows, and marinade for an hour or more. Marinading isn't really necessary, but it add to the already rich flavour.

Marinade for bistecca alla fiorentina (T-Bone Florentine style)

1/3 c. olive oil
2 tbsp. minced fresh parsley
1 1/2 tbsp. balsamic or red wine vinegar
1 tsp. minced fresh rosemary
1 garlic clove, minced
Freshly ground pepper

Mix well.

Many other marinades are possible - see end of this post.

If not using a marinade, the rub the steaks with olive oil, and cracked black pepper and leave aside for 10 mins. In either case, the steak should be at room temperature for cooking. Reserve the marinade to make a sauce later.

Either prepare a medium hot barbecue, or heat a heavy frying pan or griddle pan to a high temperature, or heat a broiler to medium hight temperature. (if using a frying pan or griddle pan, also preheat oven to 200C)

Sprinkle coarsely ground sea salt on one side of the steak, and immediately put it on the BBQ, or in the pan or under the broiler (salted side to the heat).

Cook one side briefly - no more than 3 mins for rare, 4 for medium rare, 5 for  medium (and steak cooked past medium is just not worth bothering. (Don't poke the meat about or pierce it with a fork - you want it juicy). Sprinkle sea salt on the uncooked side, and turn over, pressing it down to the pan.

If using frying pan or griddle, cook just 2 mins, 3 mins or 4 mins, then place in preheated oven for 5 mins more.

If barbecuing or broiling, give it 3, 4 or 5 mins more, depending on done-ness required.

Take the steak off the heat, and wrap loosely in aluminium foil - leave for 7 mins to allow it to recover and finish cooking.

(If using a frying pan, deglaze the pan with a little white wine, and maybe a touch of mustrad. and add some cream or creme fraiche, stir briefly over heat to make a sauce.

If you marinaded the steak, use the reserved marinade, with a little beef stock and cream to make a sauce.

Otherwise, make up any sauce you like, or use a bought steak sauce.

Serve with onion rings, either battered and deep fried, or shallow fried until caramelized, or even raw mild onions.

Accompany with a baked potato, or thick cut steak chips, or saute potatoes or potato rosti. A bitter leaf salad (watercress, rocket, purslane etc. goes well, as does baked tomato, or green beans or peas.

Don't forge the creamed horseradish and Dijon Mustard.

And if you find that boring, I give up smile

Alternative marinades
(Unless indicated otherwise, just mix well)
Best way to marinade is to put steak and marinade in a resealable bag, and massage them well. If marinading for more than 1 hour, then refrigerate, on a plate to catch drips


1/4 c. soy sauce
1/4 c. vegetable oil
2 tbsp. dry white wine
1 tsp. sugar
1/2 tsp. ground ginger
1 clove garlic, crushed
1 tbsp. cornstarch


2 tbsp. lemon juice
2 tbsp. oil
1 tbsp. Dijon mustard
1/4 tsp. pepper
2 tbsp. water

Beer & Brown sugar

1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Wine Vinegar

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 tablespoon minced onion
1 teaspoon ground black pepper

Worcestershire Cider

1 cup    Worcestershire sauce
1/2 cup    apple cider vinegar (or to taste)
garlic powder
1 tbl brown sugar
onion powder


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
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

Tex Mex (heat this marinade in pan to dissolve sugar)

4       tablespoons   tomato paste
1     cup black coffee, strong
1/4     cup worcestershire sauce
1     tablespoon sugar
1     tablespoon salt
1     teaspoon cayenne pepper
1     teaspoon black pepper
2     tablespoons fresh lime juice
1/4     cup vegetable oil

Love Connection

2      garlic cloves crushed
2     tablespoons star anise crushed
2     tablespoons soy sauce
6     tablespoons lemon juice
2     tablespoons olive oil


1/2       cup  pineapple juice
3     tablespoons soy sauce
2     teaspoons garlic powder
1/4     cup Whiskey

Spice of Life

1      garlic clove, minced
1     cup vegetable oil
1/2    cup vinegar
1     teaspoon salt
1/4    teaspoon pepper
2     teaspoons dry mustard
2     teaspoons worcestershire sauce
1     dash cayenne
3     drops Tabasco sauce

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#3 Wed 09 May 07 1:22am

Blade Hunter

Occupation Manger of Digital operations @ SonyBMG
From Sydney, Australia
Member since Mon 07 May 07

Re: T-Bone Steaks

Love those marinade recipes, thanks for posting them smile.

Wow, I notice you are from Bradford, I grew up in Kippax, not that far from you big_smile

Last edited by Blade Hunter (Wed 09 May 07 1:23am)

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#4 Wed 09 May 07 2:49am


Forum champ
Occupation Duty Free Lancome and Fragrance sales
From Greater Vancouver
Member since Mon 23 Oct 06

Re: T-Bone Steaks

hehe, "hung meat"...

T-bones... I never marinate but thats up to you.. the plainer the better for us.. s&p and maybe some steak seasonings... but if you buy good beef you shouldn't try and hide the taste, thats my opinion. I cook them med/rare on the bbq. The rest of the dishes like salads and carbs are what I try and flavor up. Geoff stated great cooking times... and the resting stage too!

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#5 Wed 09 May 07 5:04am


Forum champ
Occupation Registered Nurse
From Adelaide, OZ
Member since Tue 03 Aug 04

Re: T-Bone Steaks

I just cook them until rare on my ridged grill pan and then serve them with Anchovy butter.

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#6 Wed 09 May 07 8:32am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: T-Bone Steaks

T-Bone with Peppercorns and Maitre D Butter
4 12 oz. t-bone steaks
2 T. black peppercorns
1 T. white peppercorns
1 T. green peppercorns
1 T. red peppercorns
1/2 T. szechwan peppercorns

Coarse grind all peppercorns. (If you don't have a grinder you can use a cutting board and a pan with a flat bottom. Press on peppercorns with the pan until coarsely ground) Have steaks at room temperature and lightly season with salt. Press peppercorns into both sides of the steaks.

Using the grill or a grill pan, cook 5 minutes until golden brown. Turn and cook 5 minutes more until cooked medium or desired doneness.

Note: You can tell when a steak is cooked to medium by touching the fat part of the palm of your hand under your thumb. Poke your hand and when the steak feels like that it is done to medium.

Maitre d Butter

1/2 lb. butter at room temperature
2 cloves garlic minced very fine
2 T. chopped shallot
3 T. chopped parsley
2 T. chopped roasted red pepper

Mix all ingredients in a bowl. Place mixed butter on a piece of waxed paper or parchment paper and form into a log. Place in refrigerator and chill. Leftover butter can be frozen up to 3 weeks.

Place 1 T. butter on each steak just before it is served.

T-Bone and Sage Mushroom Sauce
1 2 lb. T-Bone steak, about 2 inches thick
2 T. olive oil
1 t. dried rosemary
1 T. cracked fresh black pepper
1 t. sea salt

Rub the steak with the olive oil. Rub in the spices and set aside for 30 minutes.

Preheat grill to high.


1/2 oz. dried mushrooms, any variety
1 1/2 C. boiling water

Soak the mushrooms for 20 - 30 minutes.

2 T. olive oil
2 T. fresh chopped sage
2 shallots chopped
4 oz. fresh shitake mushrooms
4 oz. button mushrooms
1/2 t. salt
1/2 C. heavy cream
1 T. sherry
2 T. fresh chopped parsley

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.

Grilled T-Bone Steaks and Peppers
4 beef T-bone steaks
4 small bell peppers

Salt and pepper to taste

Green Onion Garlic Butter:

1/4 C. salted butter, very soft
2 T. finely chopped green onion
1 t. minced garlic

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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#7 Wed 09 May 07 9:56am


Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: T-Bone Steaks

A friend & I raided the herb patch at her place & mine recently & made this great flavoured butter, we had some on T-bones.

1 big handful rosemary leaves
2-3 big handfuls parsley
zest of half a lemon
2-3 cloves of garlic
250gm butter or margerine

Wizz up the herbs etc in a food processor & mix with butter. Freeze in small blobs on a tray then transfer to a plastic bag.
Keep in the freezer until needed.

I had it with white fish fillets (NZ Hoki) Just laid the fillets on some foil that I sprayed with cooking spray & put a couple of blobs of butter in there too & baked wrapped until done. Really good.

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#8 Wed 09 May 07 4:30pm


Forum champ
Occupation Duty Free Lancome and Fragrance sales
From Greater Vancouver
Member since Mon 23 Oct 06

Re: T-Bone Steaks

Frizz1974, that's a great idea. I think I will try it this weekend.

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#9 Thu 10 May 07 6:55am


Member since Tue 13 Feb 07

Re: T-Bone Steaks

Hey mate...

You won't beat this... I promise.

Chop up some garlic nice and fine and spread that and quite a lot of salt and pepper on the steak.

That's it. Serve it on some mash and I'll be your best friend!

Try not to buy your meat from the supermarket...
You want something that's a deep red colour and has a bit of fat through it (that will melt and keep the steak nice and juicy and tasty)

Be careful of marinating the steak, if it's a nice, tender piece of meat and you leave it too long with vinegar or acids like that, it might break down the fibers in the meat and make it yuck.

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#10 Sun 09 Apr 17 7:11pm


Occupation Carer
From UK
Member since Sat 10 Oct 15

Re: T-Bone Steaks

Make sure they're out of the fridge and coming up to room temperature for an hour before you cook them. I rub mine with extra virgin olive oil and pepper, no salt as it draws the moisture out of the meat, salt just before adding to the pan. If using a frying pan as I do, take them out when done (no more than medium rare/medium) and rest on a plate somewhere warm (my oven has a grill facility under the hob that warms up while frying), then add a small glass of red wine to the pan juices, bubble a bit then pour over the they relax they soak up the beautiful jus and should melt in your mouth. Grilled tomato, sauteed mushrooms and buttered asparagus are my go to sides, plus maybe French fries and/or Parsnip fries and a green salad. Lashings of French mustard and I'm in heaven. tongue

I'll make him an offer he can't refuse.
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