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Tuscan T-Bone Steak Recipe

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This recipe for Tuscan T-Bone Steak, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
2 T-bone steaks or porterhouse steaks, each 1 1/2 inches thick (about 3 1/2 pounds total), patted dry
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
lemon wedges for serving

Directions:
Directions:
1. Turn all burners on gas grill to high, close lid, and heat until very hot, about 15 minutes. Scrape cooking grate clean with wire brush; leave one burner on high and turn other burner(s) down to medium.

2. Meanwhile, sprinkle each side of steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 21/2 minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle). Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for rare medium-rare (125 degrees), 7 to 8 minutes for medium medium-rare (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).

3. Transfer steaks to cutting board and let rest 5 minutes. Following illustrations below, cut strip and tenderloin pieces off bones and slice crosswise about 1/2 inch thick. Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
We had this with Bob and Dallas at the 13 Hunchbacks restaurant in Florence. It was outstanding.

 

 

 

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