First is to sever (cut through) the line of grissle and fat on the outside of the steak, then sprinkle seasoning on both sides followed by jabbing all around the steak with a fork. Get the meat at room temperature then place on hot grill for about a minute each side to sear in the juices, then turn to a lower temperature or place on upper rack until cooked. Usually 140=red, 150=pink, 160+=done
Atesty nice T Bone ;A process starts in achiller hung steak whole for 10 to 15 days for it to become very soft and more tender before cutting T Bone steaks with the sow
Tamble the steak to make it flat and season with salt,pepper,and put on a hot griller with olive oil keep on checking for atlest 4 minutes.
Well, what you're gonna wanna do is put that steak in the microwave on defrost for about...45 minutes. Then you're gonna wanna put it in a skillet on high heat for 16 minutes a side, you know, to sear in the flavor. Then you're gonna wanna transfer that steak to a 'non-reactive' pan in a 437 degree oven for at least 12 minutes. Then you're gonna wanna put it on a grill for 2 minutes a side. Bon appetite!
