T-Bones

RRP

It has been at least 25 years since the last time I've eaten a T-Bone steak, but wifey brought home a couple for me to egg tonight. They each weigh a pound and aren't all that thick, but you can't read through them either! Any thing special about egging these - what with the bone and all? or should I treat them like any other steak and cook the way we like them?
Overcast day here in Illinois and all the purdy yellow and red leaves that had been painting the sky are now blanketing my lawn - guess what I'll be doing today and why wifey thought steaks were in order for supper!

Porkchop

RRP,
hey! i live in Rantoul, IL just north of Champaign. t-bones are good "tuscan style". i don't do steak any other way now, seriously. "cracked" (very coarse) black pepper and kosher salt 3 to 1 ratio pepper to salt. coat steak with olive oil, then salt/pepper very heavily and grill hot til you like it (blood rare for me!) serve with 2 lemon quarters and squeeze lemon on steak as you cut it. awesome!

ravnhaus

RRP,
Nothing to it.
Check out the link provided for a step by step adventure.
Hot fire, five min each side.
The key is in the cut of the meat.
[ul][li]t-bone night[/ul]

char buddy

ravnhaus,[p]
Sometimes your posts make a grown man weak at the knees.

Unknown

ravnhaus,
The picture in the link is a Porterhouse steak not a T-Bone.

ravnhaus

ThunderThud,
Call it artistic license.
The wife brought both home and wrapped without labeling.
T-bone seemed to flow better in the narrative and I never really could tell much dif between the two.

WessB

ravnhaus,
Maybe this will help, I found it at food TV...
T Bone steak..
Definition: Cut from the center of the short loin, this steak has a T-shaped bone that separates the small tenderloin section from the larger top loin. The porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin. [p]Wess