Tangy T-Bone Steak

T-bone steak is already perfect grilled on its own with only salt and pepper for seasoning but sometimes you want something tangy and saucy for a special occasion. This recipe for T-bone steak adapted from A Guide to Modern American Cooking by Pol Martin makes mouthwatering steaks using catsup, butter, Worcestershire sauce, ginger, wine vinegar, honey, fresh lemon juice, mustard, salt and pepper to create a zesty barbecue sauce for coating and basting the meat.

A choice cut almost similar to the pricey Porterhouse steak, T-bone steak is succulent meat that has a T-shaped bone and lots of flavor. It is both a tender filet mignon with smaller sides and a strip sirloin with the bone in. and is usually cut from an inch up to three inches thick. The cooking time will depend on how thick the steak is cut, the temperature of the grill, and your preferred doneness. On average, the steak will cook three to five minutes on each side.

Grilling is the best way to cook T-bone steaks. Ideally, the grill should be very hot so that the steak cooks quickly, sealing and preserving the juices inside. Flip the steaks only once so as not to overcook and dry it out. Don’t poke or puncture the steaks while cooking it or the juices will leak out and dry out the meat. You know the steaks are cooked to medium rare if you press down on the meat and it springs back. If it is soft and like jelly it isn’t cooked yet and if it is hard and firm then it is overcooked.

Before cooking, allow steaks to come to room temperature. Cooking steaks while they are cold will result in tough meat since the muscles will contract when the cold hits the high heat. Pat the steaks dry with a paper towel so they do not end up steaming.