Balsamic Garlic T Bone Steak Food

GRILLED T-BONE STEAKS

Steps:

• In a large resealable plastic bag, combine the first 11 ingredients.
• Add steaks.
• Seal the bag and turn to coat.
• Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
• Drain and discard marinade.
• Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

STEAK FLORENTINE

Steps:

• Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
• Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
• Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT

Steps:

• 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
• 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
• 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
• 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
• 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

WHISKEY-GLAZED T-BONE STEAK

Steps:

• Sprinkle steaks on both sides with pepper and salt.
• Heat oil in a large skillet over high heat until hot.
• Add steaks, cook 4 minutes, turning once.
• Reduce heat to medium-high, cook an additional 3-4 minutes for medium-rare or until desired doneness, turning once.
• Remove skillet from heat; place steaks on a warm platter.
• Pour off all but 1 Tbs of the drippings.
• Stir in flour; cook over medium heat 30-60 seconds stirring constantly.
• Whisk in whiskey, water and sugar.
• Bring to a boil, scrapping up any browned bits from bottom of the skillet.
• Spoon sauce over steaks.

BALSAMIC GARLIC T-BONE STEAK

Steps:

• In small saucepan cook vinegar over low heat until reduced to about 3 tablespoons and vinegar is syrupy.
• In small bowl stir together thyme, garlic, peppercorns, and salt. Rub on both sides of steaks.
• Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Grill steaks, uncovered, to desired doneness, turning once halfway through grilling. (Allow 11 to 14 minutes for medium-rare or 13 to 16 minutes for medium).
• Serve steaks drizzled with vinegar syrup.

BALSAMIC VINEGAR STEAK MARINADE

Steps:

• Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
• Marinade for 1/2 to 1 hour.
• Remove and pat dry.
• Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.

BALSAMIC AND GARLIC MARINATED STEAK

Steps:

• Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag.
• Add steak, turning to coat.
• Cover the dish or seal the bag.
• Refrigerate at least 8 hours or overnight, turning occasionally.
• Remove steak from the marinade; reserve marinade.
• Grill over direct high heat for 5 minutes; turn steak and sear the other side.
• Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks).
• Discard any remaining marinade.
• To serve, cut beef into slices across the grain into slices.