Thread: T Bone try out opinion before I destroy the steaks

"Phil-c" <invalid@invalid> wrote in message
news:4a502d31$[email protected]..
> Bought 4 Big THICK T Bones yesterday
> as been a while since had a T BONE
>
> Idea is to just chop up some sage Oregano and a little Rosemary
> salt the steaks with sea salt on Both sides
>
> Spread the herbs on both sides and leave in Pyrex dish in the fridge
> covered with wrap marinate about ten minutes before in a bit of EVOO
> and half a teaspoon maybe just a splash of Teriaki Marinade
> Just char grill
>
> Take off cover with foil on warmed plate then eat with salad on the side
> easy Sunday evening meal and the animals can fight over the bones.
>
> What is concerning me a tad is the use of the Teriyaki (even if just a
> tiny bit but for some reason its in my head to use this mix of flavours
>
> Any thoughts ?

I never use herbs on a steak. They burn rather than flavor, IMO, when you
cook that hot. A ten minute marinade is not going to do much.

If you want the herb flavor, make an herbed butter and put some on the steak
when it comes off the grill. I'm not so sure I'd use Italian herbs with
teriyaki either, but tha tis a personal taste thing.

Phil-c wrote:
> Bought 4 Big THICK T Bones yesterday
> as been a while since had a T BONE
>
> Idea is to just chop up some sage Oregano and a little Rosemary
> salt the steaks with sea salt on Both sides
>
> Spread the herbs on both sides and leave in Pyrex dish in the fridge
> covered with wrap marinate about ten minutes before in a bit of EVOO
> and half a teaspoon maybe just a splash of Teriaki Marinade
> Just char grill
>
> Take off cover with foil on warmed plate then eat with salad on the side
> easy Sunday evening meal and the animals can fight over the bones.
>
> What is concerning me a tad is the use of the Teriyaki (even if just a
> tiny bit but for some reason its in my head to use this mix of flavours
>
> Any thoughts ?
>
>

I agree with Ed. I salt & pepper a good steak like T-bone shortly before
slapping it on the grill, grill maybe 4 ~ 5 minutes per side, and move
off to the side until cooked to the doneness you like. Making herb
butter is easy. Just chop up the herbs you want, mash them into room
temperature unsalted butter, roll in wax paper for shaping, then freezer
for at least ten minutes, and enjoy.

Bob

Bob Muncie <[email protected]> wrote:

>I agree with Ed.

I agree with Bob and Ed.

>I salt & pepper a good steak like T-bone shortly before
>slapping it on the grill, grill maybe 4 ~ 5 minutes per side, and move
>off to the side until cooked to the doneness you like. Making herb
>butter is easy. Just chop up the herbs you want, mash them into room
>temperature unsalted butter, roll in wax paper for shaping, then freezer
>for at least ten minutes, and enjoy.

I'm not an herb butter fan myself. The OP mentioend olive oil;
the right way to go with olive oil and a steak is to drizzle
it on right after cooking. This is how it is done with the
famous Florentine steaks in Italy (which are, I believe, a
giant T-Bone, or maybe porterhouse).

Steve

On Sat 04 Jul 2009 10:48:07p, Steve Pope told us...

> Bob Muncie <[email protected]> wrote:
>
>>I agree with Ed.
>
> I agree with Bob and Ed.
>
>>I salt & pepper a good steak like T-bone shortly before
>>slapping it on the grill, grill maybe 4 ~ 5 minutes per side, and move
>>off to the side until cooked to the doneness you like. Making herb
>>butter is easy. Just chop up the herbs you want, mash them into room
>>temperature unsalted butter, roll in wax paper for shaping, then freezer
>>for at least ten minutes, and enjoy.
>
> I'm not an herb butter fan myself. The OP mentioend olive oil;
> the right way to go with olive oil and a steak is to drizzle
> it on right after cooking. This is how it is done with the
> famous Florentine steaks in Italy (which are, I believe, a
> giant T-Bone, or maybe porterhouse).
>
> Steve
>

I prefer brushing my steak after cooking with softened, plain unsalted
butter. No herbs or other flavors.

--
Wayne Boatwright
------------------------------------------------------------------------
Worries go down better with soup. ~Jewish Proverb

Wayne Boatwright <[email protected]> wrote:

>On Sat 04 Jul 2009 10:48:07p, Steve Pope told us...

>> I'm not an herb butter fan myself. The OP mentioend olive oil;
>> the right way to go with olive oil and a steak is to drizzle
>> it on right after cooking. This is how it is done with the
>> famous Florentine steaks in Italy (which are, I believe, a
>> giant T-Bone, or maybe porterhouse).

>I prefer brushing my steak after cooking with softened, plain unsalted
>butter. No herbs or other flavors.

Butter seduces. Olive oil seduces. I am more seduced by olive
oil on a steak, but I can see the seductivity of butter as well.

Steve

Steve Pope wrote:
> Wayne Boatwright <[email protected]> wrote:
>
>> On Sat 04 Jul 2009 10:48:07p, Steve Pope told us...
>
>>> I'm not an herb butter fan myself. The OP mentioend olive oil;
>>> the right way to go with olive oil and a steak is to drizzle
>>> it on right after cooking. This is how it is done with the
>>> famous Florentine steaks in Italy (which are, I believe, a
>>> giant T-Bone, or maybe porterhouse).
>
>> I prefer brushing my steak after cooking with softened, plain unsalted
>> butter. No herbs or other flavors.
>
> Butter seduces. Olive oil seduces. I am more seduced by olive
> oil on a steak, but I can see the seductivity of butter as well.
>
> Steve

In spite of the learned advice

I just have this sort of craving for a blend of tastes .

Now might try out the butter AFTER cooking idea
on next steaks obtained 4 think given that they are BRONTO steaks
as in big THICK ones the butter exercise is for tomorrow
Other half is not a big meat eater .However also is saying needs a steak
must be change of weather thing or we sync in even food related
matters NOT *all* mind you clash of cultures and taste buds

Ed Pawlowski wrote:
> "Phil-c" <invalid@invalid> wrote in message
> news:4a502d31$[email protected]..
>> Bought 4 Big THICK T Bones yesterday
>> as been a while since had a T BONE
>>
>> Idea is to just chop up some sage Oregano and a little Rosemary
>> salt the steaks with sea salt on Both sides
>>
>> Spread the herbs on both sides and leave in Pyrex dish in the fridge
>> covered with wrap marinate about ten minutes before in a bit of EVOO
>> and half a teaspoon maybe just a splash of Teriaki Marinade
>> Just char grill
>>
>> Take off cover with foil on warmed plate then eat with salad on the side
>> easy Sunday evening meal and the animals can fight over the bones.
>>
>> What is concerning me a tad is the use of the Teriyaki (even if just a
>> tiny bit but for some reason its in my head to use this mix of flavours
>>
>> Any thoughts ?
>
> I never use herbs on a steak. They burn rather than flavor, IMO, when you
> cook that hot. A ten minute marinade is not going to do much.

The teriyaki was dictating the marinade time. Normally I rarely
adulterate or alter the taste of a damn fine steak .
Just a plain steak lover & heck Tbone not a bad taste .
When no one can see me going feral bliss is gnawing on a good T bone
left over bone after the great meat has gone ---------- Cooked rare to
medium BTW .

I have this thing about people who murder beautiful meat by well done
and horror of horrors *extra* well done .
>
> If you want the herb flavor, make an herbed butter and put some on the steak
> when it comes off the grill. I'm not so sure I'd use Italian herbs with
> teriyaki either, but tha tis a personal taste thing.
>
>

On Sat 04 Jul 2009 11:42:19p, Steve Pope told us...

> Wayne Boatwright <[email protected]> wrote:
>
>>On Sat 04 Jul 2009 10:48:07p, Steve Pope told us...
>
>>> I'm not an herb butter fan myself. The OP mentioend olive oil;
>>> the right way to go with olive oil and a steak is to drizzle
>>> it on right after cooking. This is how it is done with the
>>> famous Florentine steaks in Italy (which are, I believe, a giant
>>> T-Bone, or maybe porterhouse).
>
>>I prefer brushing my steak after cooking with softened, plain unsalted
>>butter. No herbs or other flavors.
>
> Butter seduces. Olive oil seduces. I am more seduced by olive
> oil on a steak, but I can see the seductivity of butter as well.
>
> Steve
>

I like olive oil for many things, but I like how softened butter melts on
the surfance of a hot steak, different than drizzling an oil or already
melted butter over the steak.

--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are the food of the earth; fruit seems more the food of
the heavens. ~Sepal Felicivant

"Phil-c" <invalid@invalid> wrote
> In spite of the learned advice
>
> I just have this sort of craving for a blend of tastes .
>
> Now might try out the butter AFTER cooking idea
> on next steaks obtained 4 think given that they are BRONTO steaks
> as in big THICK ones the butter exercise is for tomorrow
> Other half is not a big meat eater .However also is saying needs a steak
> must be change of weather thing or we sync in even food related
> matters NOT *all* mind you clash of cultures and taste buds

Is English your second language or are you just sloppy and stupid?

cyberpurrs wrote:
>
> "Phil-c" <invalid@invalid> wrote
>> In spite of the learned advice
>>
>> I just have this sort of craving for a blend of tastes .
>>
>> Now might try out the butter AFTER cooking idea
>> on next steaks obtained 4 think given that they are BRONTO steaks
>> as in big THICK ones the butter exercise is for tomorrow
>> Other half is not a big meat eater .However also is saying needs a steak
>> must be change of weather thing or we sync in even food related
>> matters NOT *all* mind you clash of cultures and taste buds
>
> Is English your second language or are you just sloppy and stupid?


Hi Cyberpurrs - I'm hoping you and the nice guy have been having a nice
week-end :-) BTW, I'm being sympathetic since I'm a sloppy writer when
not writing for work. But I try to make up for it most of time by
thinking nice thoughts.

Take care of yourself now,

Bob

Wayne Boatwright wrote:
> On Sat 04 Jul 2009 11:42:19p, Steve Pope told us...
>
>> Wayne Boatwright <[email protected]> wrote:
>>
>>> On Sat 04 Jul 2009 10:48:07p, Steve Pope told us...
>>>> I'm not an herb butter fan myself. The OP mentioend olive oil;
>>>> the right way to go with olive oil and a steak is to drizzle
>>>> it on right after cooking. This is how it is done with the
>>>> famous Florentine steaks in Italy (which are, I believe, a giant
>>>> T-Bone, or maybe porterhouse).
>>> I prefer brushing my steak after cooking with softened, plain unsalted
>>> butter. No herbs or other flavors.
>> Butter seduces. Olive oil seduces. I am more seduced by olive
>> oil on a steak, but I can see the seductivity of butter as well.
>>
>> Steve
>>
>
> I like olive oil for many things, but I like how softened butter melts on
> the surfance of a hot steak, different than drizzling an oil or already
> melted butter over the steak.
>

Good morning Wayne.

I like steak enough that I will show it love by using EVOO one day,
plain butter the next time (for the same reason you said), and the time
after that I might do the herb butter if I'm not too busy drooling for
the nice steak :-)

Bob

Phil-c <invalid@invalid> news:4a502d31$[email protected]: in
rec.food.cooking

> Bought 4 Big THICK T Bones yesterday
> as been a while since had a T BONE
>
> Idea is to just chop up some sage Oregano and a little Rosemary
> salt the steaks with sea salt on Both sides
>
> Spread the herbs on both sides and leave in Pyrex dish in the fridge
> covered with wrap marinate about ten minutes before in a bit of EVOO
> and half a teaspoon maybe just a splash of Teriaki Marinade
> Just char grill
>
> Take off cover with foil on warmed plate then eat with salad on the
> side easy Sunday evening meal and the animals can fight over the
> bones.
>
> What is concerning me a tad is the use of the Teriyaki (even if just a
> tiny bit but for some reason its in my head to use this mix of
> flavours
>
> Any thoughts ?

I wish I could find the USB cable for my camera. I think one of the cats
swiped it. I just cooked a t-bone for myself a few days ago and took a
pic of it. I never use herbs on my steaks. Just a bit of s&p and maybe
a bit of garlic powder. Delish...

Michael

--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

On Jul 5, 2:17*am, Phil-c <invalid@invalid> wrote:
>
> The teriyaki *was dictating the marinade time. Normally I rarely
> adulterate or alter the taste of a damn fine steak .
> Just a plain steak lover * & heck Tbone *not a bad taste .

IMO, the T-Bone (or Porterhouse) is the very best cut. I would NEVER
marinate one.

> When no one can see me going feral *bliss is gnawing on a good T bone
> left over bone after the great meat has gone * ---------- Cooked rare to
> medium *BTW .

I consider if it turns out medium, I have screwed up. I chew the
bones too.
>
> I have this thing about people who murder beautiful meat by well done
> and horror of horrors *extra* *well done *.
>
I won't cook a steak well done. I will begrudgingly cook it med well,
and if the person complains, they can put it back on. I could also
offer directions to the nearest Burger King. If I knew anyone who
demanded well done steak, and I knew that the person would be
visiting, I could buy reduced (old) steaks to put in the freezer
especially for their visits.

--Bryan

Phil-c writes:
>
>> Bought 4 Big THICK T Bones yesterday
>> as been a while since had a T BONE
>>
>> Idea is to just chop up some sage Oregano and a little Rosemary
>> salt the steaks with sea salt on Both sides
>>
>> Spread the herbs on both sides and leave in Pyrex dish in the fridge
>> covered with wrap marinate about ten minutes before in a bit of EVOO
>> and half a teaspoon maybe just a splash of Teriaki Marinade
>> Just char grill
>>
>> Take off cover with foil on warmed plate then eat with salad on the
>> side easy Sunday evening meal and the animals can fight over the
>> bones.
>>
>> What is concerning me a tad is the use of the Teriyaki (even if just a
>> tiny bit but for some reason its in my head to use this mix of
>> flavours
>>
>> Any thoughts ?
>
>
What an interesting concept, T-Bone London broil.

cyberpurrs wrote:
>
> "Phil-c" <invalid@invalid> wrote
>> In spite of the learned advice
>>
>> I just have this sort of craving for a blend of tastes .
>>
>> Now might try out the butter AFTER cooking idea
>> on next steaks obtained 4 think given that they are BRONTO steaks
>> as in big THICK ones the butter exercise is for tomorrow
>> Other half is not a big meat eater .However also is saying needs a steak
>> must be change of weather thing or we sync in even food related
>> matters NOT *all* mind you clash of cultures and taste buds
>

SNIP!

Happy to report both tasted great.
One done with the herb & EVOO method
Other done without with Herb Butter method after
cooking and spread over the steak .


Now back to soups curries and salads

In article <4a502d31$[email protected]>, Phil-c <invalid@invalid>
wrote:

> Any thoughts ?

Leave the steak naked and salt it after you've grilled it. Skip the
frou-frou herbal treatment. JMO.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

"Phil-c" <invalid@invalid> wrote in message
news:4a502d31$[email protected]..
> Bought 4 Big THICK T Bones yesterday
> as been a while since had a T BONE
>
> Idea is to just chop up some sage Oregano and a little Rosemary
> salt the steaks with sea salt on Both sides
>
> Spread the herbs on both sides and leave in Pyrex dish in the fridge
> covered with wrap marinate about ten minutes before in a bit of EVOO
> and half a teaspoon maybe just a splash of Teriaki Marinade
> Just char grill
>
> Take off cover with foil on warmed plate then eat with salad on the side
> easy Sunday evening meal and the animals can fight over the bones.
>
> What is concerning me a tad is the use of the Teriyaki (even if just a
> tiny bit but for some reason its in my head to use this mix of flavours
>
> Any thoughts ?


My thoughts are rather simple - If these are good quality expensive steaks
why change their flavor?

I good steak is a gift from God.

Maybe some salt - let the people consuming said gifts screw up their own
steaks.

If you want to make an herb butter or a blue cheese butter your choice.

Dimitri

Melba's Jammin' wrote:
> In article <4a502d31$[email protected]>, Phil-c <invalid@invalid>
> wrote:
>
>> Any thoughts ?
>
> Leave the steak naked and salt it after you've grilled it. Skip the
> frou-frou herbal treatment. JMO.
>


Agreed. If you want more flavor, make a sauce to serve on the side.
Bearnaise is yummy. SO is a red wine-herb reduction.

gloria p

"Phil-c" <invalid@invalid> wrote in message
news:4a502d31$[email protected]..
> Bought 4 Big THICK T Bones yesterday
> as been a while since had a T BONE
>
> Idea is to just chop up some sage Oregano and a little Rosemary
> salt the steaks with sea salt on Both sides
>
> Spread the herbs on both sides and leave in Pyrex dish in the fridge
> covered with wrap marinate about ten minutes before in a bit of EVOO
> and half a teaspoon maybe just a splash of Teriaki Marinade
> Just char grill
>
> Take off cover with foil on warmed plate then eat with salad on the side
> easy Sunday evening meal and the animals can fight over the bones.
>
> What is concerning me a tad is the use of the Teriyaki (even if just a
> tiny bit but for some reason its in my head to use this mix of flavours
>
> Any thoughts ?
>
>

Salt n pepper on the steaks. Flavored butter atop after cooked.