British Isles T Bone Steak Recipes

BRITISH ISLES T-BONE STEAK RECIPE

British Isles T-Bone Steak Recipe image

Entertain this summer with our British Isles T-Bone Steak Recipe. This T-bone steak recipe is brushed with a tangy sauce that you're sure to love.

Provided by My Food and Family

Categories Recipes

Time 23m

Yield Makes 4 servings.

Number Of Ingredients 4

Ingredients

1/3 cup A.1. Original Sauce
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. HEINZ Malt Vinegar
2 beef t-bone steak (1-lb. each), 1-inch thick

Steps:

Heat grill to medium-high heat.
Mix steak sauce, mustard and vinegar; set aside.
Grill steaks 7 to 9 min. on each side or until medium doneness (160°F), brushing occasionally with the steak sauce mixture.
Cut each steak in half to serve.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 85 mg, Sodium 620 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 3 g, Protein 27 g

PAN SEARED T-BONE STEAK

Pan Seared T-Bone Steak image

Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 3

Ingredients

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Steps:

Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

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