T-bones


Yes, I know that the health experts will tell you that a steak half the size of your dinner plate is all kinds of wrong. But sometimes, you just don’t want to be right.

The nice thing about having a bunch of beef in the freezer? T-bones twice in one week.

Nevermind that this particular T-bone seems to be more New York Strip. Seems I need to ask the locker about that. (I’m wondering where my loins went…)

Matt grilled some T-bones while I was away last week, and complained that the loin side was tender but the New York Strip side was tough. He couldn’t figure it out. They were certainly well marbled. It was driving him nuts, wondering if it’s breeding, or feeding, or what.

I hate to discourage him from cooking, but I gently suggested it could have been the chef. And, thankfully, the lightbulb seemed to come on over his head. He agreed, he may have not defrosted them completely and/or cooked them too quickly.

You see with lean meat, low and slow is key. The best thing is to cook them until just before they’re done, then take them off the heat to a plate. Cover the plate with foil and let them set 5 or 10 minutes to finish cooking that way.

So he cooked some again tonight to test the blame-the-chef theory. They turned out wonderful.

And yes, I ate the whole thing.

1 year ago:

Iowa Food Coop

Installment #9: One of These Things Just Doesn’t Belong Here

What We Got

Fishing

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One Response to T-bones

  1. Kris Bair says:

    Ok…now I’m intrigued….I’ve never much cared for t-bones, give me a ribeye any day….will have to try this as soon as it’s not windier than heck!!!
    Kris