First T-bone in at Least Ten Years


 
Rich Dahl

Rich Dahl

TVWBB 1-Star Olympian
Our local Safeway had a sale on T-bones which I just had to try at $3.97 a pound.
I got a four pack that was just under eight pounds, each about 1 ½ to 1 ¾ inch thick.

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[/url]DSCN6610 by Richard Dahl, on Flickr[/IMG]

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[/url]DSCN6608 by Richard Dahl, on Flickr[/IMG]

One more flash in my face old man and you’re going to see the Coyote in me come out.

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[/url]DSCN6577 by Richard Dahl, on Flickr[/IMG]

Started out with a couple of bakers in the E320 so we didn’t heat up the house with the oven. Rubbed with EVOO and a little salt and pepper.

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[/url]100_5025 by Richard Dahl, on Flickr[/IMG]

Prepped the steak with a little SPOG

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[/url]100_5021 by Richard Dahl, on Flickr[/IMG]

Cooked the steak reveres sear on the jumbo Joe with RO and lump.

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[/url]100_5029 by Richard Dahl, on Flickr[/IMG]

Sorry for the messy shot but it was getting late and we were hungry.

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[/url]100_5032 by Richard Dahl, on Flickr[/IMG]

Barb did up a grilled zucchini on the E320 for a side, super good.

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[/url]100_5037 by Richard Dahl, on Flickr[/IMG]

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[/url]100_5037 by Richard Dahl, on Flickr[/IMG]

Too bad it was a one day sale, because I would go back and get a few more.
Very tender and great beef flavor.

Thanks for stopping by.
 
Killer price, killer cook!
They look more like Porterhouse than T-bone to me, a good amount of tenderloin of them.
 
Nice Steaks Rich! Those are def my 1st choice. I too have several vac-bagged in the freezer :)



Bob Correll said:
Killer price, killer cook!
They look more like Porterhouse than T-bone to me, a good amount of tenderloin of them.
Click to expand...

That's what I was going to say earlier too! Porterhouses can be called T-Bones, but T-bones can't be called a porterhouse unless the tenderloin portion is > 1.25"

https://beef2live.com/story-whats-difference-between-porterhouse-t-bone-steak-0-112651
"There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at least 0.5 inches (13 mm). However steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse."

....less than .5" tenderloin I guess it'd be called a bone-in NY Strip
 
Great looking T-Bone! our dogs love it whe nI do them and they get the bones!

Our Safeway has gone back to the thin cut steaks again. UGGHHHHH!!!! Who wants a 1/4" thick t-bone??????
 
CaseT said:
Great looking T-Bone! our dogs love it whe nI do them and they get the bones!

Our Safeway has gone back to the thin cut steaks again. UGGHHHHH!!!! Who wants a 1/4" thick t-bone??????
Click to expand...

Case, we get almost all our meat from Costco or Safeway as Safeway has super good sales. All you have to do is ask the butcher to cut you some T-bones or whatever you want to what ever size you want. I do it all the time and they are always happy to oblige. At Safeway I just purchased over 10 pounds of chuck roast at .99$ a pound and had them grind it for me, it would have taken me a long time with my KA with the meat grinding attachment. All we had to is break it down to one pound packages and vacuum seal it and into the freezer.
 
That's an awesome "triad" cook. My better half wants a good steak and potatoes dinner - I think this fits the bill for her. Thanks for the inspiration!
 
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