Grilled T-Bone Steaks

Name: Grilled T-Bone Steaks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 beef T-bone steaks (1-inch thick and 3/4 pound each); 2 Tbsps brown sugar; 2 Tbsps brown sugar; 2 Tbsps canola oil; 1 teaspoons garlic powder; 2 Tbsps lemon juice; 1 Tbsp Montreal steak seasoning; 0 teaspoons pepper; 1 teaspoons hot pepper sauce; 2 Tbsps red wine vinegar; 116 milliliters soy sauce; 118 milliliters water

Grilled T-Bone Steaks requires roughly 30 minutes from start to finish. This recipe makes 4 servings with 865 calories, 74g of protein, and 58g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. This recipe from Taste of Home requires montreal steak seasoning, red wine vinegar, canolan oil, and water. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a large resealable plastic bag, combine the first 10 ingredients.

Equipment you will use

Ziploc Bags

Add steaks; seal bag and turn to coat. Refrigerate overnight.

Ingredients you will need

Steak

Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Equipment

Ziploc Bags

Kitchen Thermometer

Grill

Ingredients

Servings:

beef T-bone steaks (1-inch thick and 3/4 pound each)2Tbsps

brown sugar 2Tbsps

canola oil 1teaspoons

garlic powder 2Tbsps

lemon juice 1Tbsp

Montreal steak seasoning 0teaspoons

pepper 1teaspoons

hot pepper sauce 2Tbsps

red wine vinegar 116milliliters

soy sauce 118milliliters

water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

T Bone Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Weinert Cavas de Weinert. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.