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In this video, Betty demonstrates the preparation of T-Bone Beef Steaks for grilling. It's a favorite with just about everyone!
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Grilled T-Bone Beef Steak Recipe
Hi I’m Betty, welcome to Betty’s kitchen. Tonight for dinner we’re having T-Bone steaks that are grilled outside on the grill. So I’m going to start preparing those rights and then let them sit for a bit. Actually you should have this at room temperature when they go on the grill. So I have brought them out of the refrigerator a little bit earlier so that they would be out after refrigerator for about 90 minutes before the grill to make it seem to room temperature and they may taste much better that way.
We’re going to have some nice condiments with our T-bone steaks tonight. This will be on separate videos if you want to look them up. We will be having some restaurant style tender cheddar biscuits. We’ll be having some Brussels sprout with pepper Jack cheese sauce and we’ll be having some onions soup baked potatoes. So some interesting and different thing if you want to look them up. So let’s get started with the T-bone steaks.
First thing I would like mention that you really need to have a good steak. You need something like a T-bone steak, a rib eye steak, a New York strips steak. You can go with château brio. You can go with other cuts but when you get to something like brown steak or chopped steak or flank steak. That could be little tough for you. For let me yawn is really good. I’ve done it for you as pan seared, I haven’t done it out on the grill yet but I’ve done a couple steak the rib-eye and the New York strip if you want to look at those .The preparation is the same for me for all of them because I don’t think you could bit this preparation.
What I’ll do is start with the good steak and this is about an inch stick. I like mine which is unfortunate because I like mine well done because most people say “well done!” They don’t seem to agree with me. My husband likes his medium, so you’ll get to see probably see one that is medium and one that is well done. But I’m going to go ahead and just sprinkle some meat tenderizer. That serves as salt and also it makes it loom or tender, it has now MSG and no harmful products in it so you can feel free to use that. I think in order to avoid getting my hands so messy, I’m going to go ahead and sprinkle here, well not sprinkle but grind some fresh pepper corns. Just the top side and I might as well go ahead and spread some extra virgin olive oil. I can do all of these in steps, I can do all both sides with tenderizer, both sides with pepper and then both sides with olive oil. But in order to make these quick and easy and to avoid a lot of messiness with my hands I’m just going to put this out here and then I do have to get in there even with a spoon or something and I don’t really have a spoon out right now. So I’m just going to use my hands and then flip it over and I did think to put a wet dish cloth there, so that I would be able to clean my hands before I go for the other side. But I want to do the same thing on the other side and that is too sprinkling with some meat tenderizer.
You need to get high enough that it spreads up, if you get right on top of it. Then its going to clump and can be too salty in some spot and maybe not salted at all in another spot. But you do want to give it some flavor because this is very thick piece of meat. This each weight about 1.2lbs. My husband and I are not that big eaters but we don’t mind a sticking it up in the refrigerator and heating it up the next day. I usually stick in the oven and heat it that way with aluminum foil and it’s very good. So I really don’t waste food but sometimes it’s better to go ahead and buy what you like and just leaving a small part of it and then have it again later. Sometimes I’d freeze things and then maybe a month later I’ll have it and then enjoy it again.
Okay last step here, just put it on I do need to get it dispersed, so use your hands and just rub that and now, let them stay just a bit and then they’ll be going on the grill and before long you’ll be able to see our completed meal.
So here we are outside at the grill and those our T-bone steak and they’re searing away, very nice and here’s my husband. So he’s tending to them for me, I’ll give you a little tour in the backyard again. And in the distance is the university, that’s Eastern Kentucky University where my husband and I where both on the faculty for about 30 years or more, so back inside to the rest of my dinner preparation.
So here’s the completed dinner. We have our t-bone steak and I’m going to cut into this and let you see. I hope you can see this very well but that—I’ll make that cut a little bit farther. Maybe you can see, I’ll cut out a chunk here and this is about the degree that’s done of what my husband likes. Kind of medium, so this would be his plate and we have another steak over here that I’ll be having. I may need that done up a little more. We have our restaurant style cheese biscuits, cheddar biscuits. We have our onion soup flavored baked potatoes and we have our Brussels sprouts with pepper jack cheese sauce and of course my glass of iced tea.