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T-Bone Steak
Created by: Howcan Team
Ingredients
- 2 T-bone steaks, 1 inch thick
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 2 tablespoons of butter
Instructions
- Remove the T-bone steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- Season both sides of the steaks with 2 teaspoons of salt and 1 teaspoon of black pepper.
- Preheat a grill or grill pan over high heat. Brush the steaks with 2 tablespoons of olive oil.
- Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
- In the last 2 minutes of cooking, add the minced garlic and rosemary sprigs to the grill, and cook until fragrant.
- Remove the steaks from the grill and let them rest for 5 minutes. Place 1 tablespoon of butter on each steak and let it melt before serving.
- Serve the T-bone steaks with your favorite side dishes and enjoy!
The T-bone steak has a rich history dating back to the early 20th century. It's named after the T-shaped bone that divides the tenderloin and the strip steak, offering a combination of both cuts. This iconic steak has been a staple in American steakhouses and backyard barbecues for generations. Renowned chefs like Wolfgang Puck and Gordon Ramsay have elevated the T-bone steak with their unique preparations, while legendary steakhouses such as Peter Luger in New York and Gibson's in Chicago have perfected the art of grilling this succulent cut. Today, the best T-bone steaks can be savored in top steakhouses across the United States, where expertly grilled perfection is key.
30 min
2
500 calories
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