T-BONE STEAK
 
Also Known As: Loin, T-Bone Steak; T-Bone
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
 
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T-Bone / lbs

SKU: 22000

$22.00

Grilling

Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.

Skillet

With Skillet Cooking, you’ll have an affordable, mouth-watering meal on the table the whole family will enjoy in just a matter of minutes.

This is primarily a preparation technique for recipes that call for browned Ground Beef. But can also apply to cuts you might thinly slice before cooking — think Flank Steaks. Once the beef is cooked, it can go into a variety of recipes.

Broiling

Broiling is similar to grilling in that it uses direct dry heat—only the heat comes from above instead of below. You’ll have the best results with cuts that are relatively flat and of even thickness.With just a pinch of seasoning and one strong heat element in your oven, broiling is the sure-fire way to impress your family with a delicious meal in just a matter of minutes.

Courtesy of BeefItsWhatsForDinner.com
LOIN PRIMAL | PRIMAL CUT

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Courtesy of BeefItsWhatsForDinner.com
T-BONES WITH SWEET & SAVORY STEAK SAUCE

Homemade steak sauce made with dates, onion, molasses will make your tastebuds sing with joy as you savor this juicy grilled T-Bone!

INGREDIENTS:

2 beef T-Bone Steaks, cut 1 inch thick (about 16 ounces each)

1/2 pound small carrots with tops, trimmed

2 tablespoons water

2 medium zucchini and/or yellow squash, cut in 1/2-inch slices

1 teaspoon olive oil

2 teaspoons coarse grind black pepper

Sweet & Savory Steak Sauce:

1 can (8 ounces) tomato sauce

1/3 cup chopped pitted dates

1/4 cup chopped onion

3 tablespoons balsamic vinegar

1 tablespoon molasses

1 tablespoon Worcestershire sauce

1 teaspoon minced garlic

1/2 teaspoon salt

COOKING:

Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve.

Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.

Meanwhile, press pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove bones; carve steaks crosswise into slices. Season steaks with salt, as desired. Serve with sauce and vegetables.

OBREGON CATTLE RANCH LLC

Quality Grass Fed Finished Natural Beef

T-Bone / lbs

How to Cook

Where this cut come from

Recipe:

Obregon Cattle Ranch LLC