Tuscan Grilled T-Bone
T-Bone Steak, also called The Porterhouse, is my goto when whenever I’m feeling a bit indecisive. I love a New York Strip, and I love Filet Mignon, but when I want both, I go to the T-bone, where one side of the “letter shaped” bone is the filet, and the other the strip; I get the best of both worlds. Today, I’ve got an absolutely perfect T-Bone from Certified Steak and Seafood, and I’m going to show you how to cook it Tuscan Style, that is flavored with fresh rosemary and good amount of garlic. I’m going to cook mine inside on a grill pan, but this cut is perfect over the coals. And even using a pan, inside you’ll end up with a great steak. I hope you enjoy it.
Recipe overview and keys to success
To get the most out of this Certified Steak T-bone, just make sure to do the following:
- Bring the T-bone up to room temperature before cooking, which will make it easier to get the steak to the correct doneness, or temperature, while cooking
- Use fresh rosemary and garlic for the marinade, and let the T-bone absorb those flavors for at least an hour (up to 4) before cooking.
- Make sure to season both sides of the steak, liberally with salt and pepper
- Get your grill, or pan, very hot (just smoking) before you put the steaks on, and once down, let them cook without touching or poking them for at least few minutes. That will ensure you get a nicely seared crust on the outside.
- Once cooked, let the T-bone rest for 3 – 4 minutes to allow the juices to settle back into the meat. Immediately cutting, will allow the juices to run out, and you’ll end up with a drier steak.
- 1 Certified Steak T-Bone
- 5 - 6 sprigs of fresh rosemary
- 4 – 5 chopped garlic cloves
- Olive oil
- Salt and pepper
- Thaw out the steaks in the fridge during the day, unwrap and pat them dry
- Slide them into a zip lock bag with the rosemary, garlic and enough olive oil (5 – 6 tablespoons0 to allow the herb and garlic to flow easily around the steak
- Rub the marinade gently around the steak, and move into the fridge for 1 – 4 hours
- Take the T-bone out of the fridge, and remove it from the bag, shaking off most the rosemary and garlic as you go
- Allow the steak to sit out for about 15 – 30 minutes, until its reached room temperature
- Season both sides liberally with salt and pepper
- Heat your grill, or grill pan, over high heat until it just barely starts to smoke
- Lay the T-bone on the grill, and allow it to sear for 2 – 3 minutes (for medium rare) without touching or flipping the steak. Add about a minute for each stage of doneness (medium, med-well, etc)
- Turn the T-bone over to sear the other side for 2 – 3 minutes – same rule – don’t touch or flip that steak, just let it sear
- Remove the steak from the grill, and set on a cutting board, preferably in a warm (not hot) place for 3 – 4 minutes to rest
- Serve this great Tuscan T-bone with your favorite sides and enjoy!
I generally love serving Cabernet Sauvignon with steaks. But as we’re putting an Italian twist on these T-bones, I’m going to suggest a Barolo. It’s Italy’s big, bold, red wine and should go great with these T-bones! Enjoy
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