Large T Bones for a Treat

[Cliff Bartlett]

We were making our Costco rounds the other day and my wife spotted a bunch of T Bones. Kind of surprised me as they usually aren't in the mix at our Costco. They were USDA Choice and looked delicious. Bought two that totaled about 3.2 lbs.

These things were really nice.

Threw on a couple of potatoes.

Then some asparagus.

Salt and Pepper only.

Couple of minutes a side and then moved off the direct heat.

Plated up.

We had some leftovers so my wife made steak sandwiches a couple of days later. I made the bread (Overnight Country Blonde) and she put the sandwiches together. She also knocked out some twice baked potatoes as well.

 

[Cliff Bartlett]

Have a nice week everyone and thanks for looking.

 

[Robert-R]

Doesn't get any better than that! Beautiful steaks. The salad looks real inviting, too.

 

[Dustin Dorsey]

Those steaks look perfect. Just an across the board, beautiful meal!

 

[James N]

Great looking Steak supper

 

[Rich Dahl]

Very nice steak cook Cliff, looks perfect and the steak sandwich plate looks mighty fine also.
Funny about the overnight country blond bread. It's getting warm enough now that I might start a new levain soon and get some levain breads going. I was looking at the overnight country blond as a good one to build on. Any thoughts on that?

 

[Clint]

Very Nice Porterhouses.

 

[Cliff Bartlett]

I was looking at the overnight country blond as a good one to build on. Any thoughts on that?

It's our favorite of all the breads in FWSY. Having said that the OCB gave me the most trouble of all the breads in the book and I've tried them all. It's a very wet dough and was difficult (for me) to learn how to handle it and get a nicely shape loaf. A nice decent oven spring was a long time coming also. After my first half dozen failures or so with OCB, I dropped back and worked on the hybrid leavening doughs and got a better feel for what I was doing. Rich G was a huge help also.

 

[Rich Dahl]

It's our favorite of all the breads in FWSY. Having said that the OCB gave me the most trouble of all the breads in the book and I've tried them all. It's a very wet dough and was difficult (for me) to learn how to handle it and get a nicely shape loaf. A nice decent oven spring was a long time coming also. After my first half dozen failures or so with OCB, I dropped back and worked on the hybrid leavening doughs and got a better feel for what I was doing. Rich G was a huge help also.

Thanks for the heads up. I can fall back on the no knead bread which we like if the OCB goes south on me.
I think I will do as you did work on a couple of hybrids and get a feel for the process again as it's been awhile since I used any levain. That little blast of commercial yeasts does help.

 

[Gaaron G]

It all looks very nice. I'm intrigued by the asparagus, is that garlic and grated parmigiana? It looks wonderful.

 

[Cliff Bartlett]

You have a good eye Garron. Yes, it is.

 

[Barb D]

Cliff, that steak is to die for and the plated pie is outstanding. Like the sandwich the Mrs. made, great job.

 

[Mark B]

Those are fine looking steaks, and nicely cooked.

 

[ChuckO]

Fantastic dinner Cliff. Killer action photo. Looks like my advice to coach for a little batting practice paid off in last night's game....

 

[Jim Lampe]

Perfect!

That's a BEAUTIFUL Dinner cliff! Seasoned AND 2wice-baked 'tatoes look AWESOME!
And your cast iron grilling grates are well seasoned, looks not unlike mine... Looks Great!

 

[Bill Elwell]

We bought an entire short loin (because that's how we roll here) last week. Had a couple of T-bones off of it that were outstanding.

Two packages (of 2 each) are Porterhouse cut weighing in at over 4#. I can hardly wait to get into them when winter gets done playing around. It snowed all last night and everything is covered.