T-Bone Steak with Lots of Garlic Recipe

From Dorothy McNett's Recipe Book.

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T-Bone Steak with Lots of Garlic

From Dorothy McNett's Recipes at www.dorothymcnett.com. These steaks are cooked in a heavy bottomed saute or fry pan, thus keeping together all of the flavorful juices and flavors from the meat and the garlic. You MUST have a heavy bottomed pan in order to maintain the heat.

T-Bone or Porterhouse Steaks
1-2 tablespoons extra-virgin olive oil
freshly ground peppercorns
sea salt
1-2 tablespoons grapeseed oil
4 cloves garlic, slivered

1-2 heads roasted garlic (prepare ahead...see recipe)
2 tablespoons freshly grated Parmigiano-Reggiano
1 teaspoon aged balsamic vinegar ( at least 6 years aged)
snipped fresh parsley or other herbs for garnish

Coat each steak with olive oil. Sprinkle liberally with freshly ground peppercorns and sea salt. Set aside at room temperature for 15-20 minutes. In meantime, remove the roasted garlic cloves from their skins and mash with the Parmigiano and vinegar. Set aside. (Don't start eating it or you will never stop and then there won't be any left for the top of the steaks!) When ready to pan grill the steaks, heat heavy bottomed saute or fry pan. Add grapeseed oil and heat just until the oil "looks alive" but not smoking. Add the slivered garlic and stir-fry 30-60 seconds. Scoot the garlic to the sides of the pan. Making sure the pan is hot enough but not to the point where the oil is smoking, add the steaks. Cook at medium high heat 2-3 minutes. Turn steaks and reduce heat. Cook 1-3 minutes, depending on your desire of doneness and thickness of the steaks. Remove to platter and serve with mounds of roasted garlic mixture. Garnish with herbs.

Recipe created 2002-06-12.

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