You will copy with risks to penalties and criminal procedures.

Thursday, May 24, 2012

Oven-broiled T-bone steak

1.Oven-broiled T-bone steak
You can pair it with an easy New Orleans Bordelaise sauce( olive oil, chopped shallots, parsley and garlic.)

Usually, soy sauce, minced garlic and sprigs of rosemary is enough for a good cut of meat. This time I used a trio of garlic salt with parsley, Montreal steak mix and soy sauce. (Careful about the salt content- make it garlic powder: soy sauce or garlic salt: low-sodium soy sauce to be on the safe side) Using a meat mallet,tenderize it as soon as you get it from the butcher shop. Add the spices and seal it in an airtight/Ziploc bag. I am trying to eat low carbs (zero potatoes) nowadays, so I ate it with grilled veggies of my choice. You can have steamed green beans, buttered baby carrots or creamed corn as sides too.

I like my steak medium-rare. It is not a good idea to eat well-done red meat too often. Apparently, it can be linked to aggressive prostrate cancer.

I grilled mine in an open oven for 15 mins (Best done on an outdoor grill, 5-7 mins on each side. Some swear that pan frying in hot oil is the best way to cook a steak). If the steak has fat in it, don't use high heat to cook it. Depending on the size and cut of meat, you will figure the optimum cooking time. It is important not to overcook a steak- the meat gets rubbery. It is best to wrap foil around the steak and let it sit for a few minutes after cooking and before you savor it. This way the juices are retained and the meat stays tender longer.

See also 2. Grilled Rib-eye Steaks with Miso Butter

3. Rib-eye with Stilton sauce and grilled veggies

4. Steak in chive butter (and marinated with soy sauce, brown sugar, pickled ginger, minced garlic and cracked peppercorn)

But this is my absolute favorite so far (9/13/2013) 
5. A well marbled  rib eye pan-seared with red bell peppers and mushrooms

1 comment: