I found this bad boy at my local Stop & Shop. I was shopping there for totally different items, but I decided to peek in the meat section anyway (because I can’t help myself) where I saw a huge pile of T-bones & Porterhouses that were all being sold for dirt cheap. $6.99 per pound! I had no clue why initially because they were good looking steak with great marbling & little oxidation. Even the dates checked out. I picked up 2 of them & took one of them with me to my restaurant job the next day to cook it up on the kitchen stove. I patted it dry, rubbed it with olive oil, & seasoned it generously with coarse salt & McCormick’s garlic & herb spice. The steak was pan-seared of course, giving this result. I flipped it once every minute & pressed it down using a metal lid. I basted it with garlic butter for the last 30 seconds. I achieved this nice medium-rare color with little grey banding (thank you r/steaks commenters for teaching me how to achieve this!)
I do regret not taking a picture before I cooked it to show what the marbling looked like because they were genuinely nice looking steaks.
Anyway, I had no clue why they were dirt cheap until I actually ate it… The New York strip side was extremely tough & it left me picking collagen fibers out of my molars for hours. At least the tenderloin side was much better…
by XxI3ioHazardxX
24 Comments
https://preview.redd.it/ltqzuztwanid1.jpeg?width=3024&format=pjpg&auto=webp&s=7b43517c54ab7a80d72c5d791a466619a5c4f8ed
Here’s the plate also with the side dish. I made a small portion of garlic & oil linguine to go with the steak.
Crust a nut
Very nice crust looks delicious
Pasta and steak? That’s a new one for me. I’d eat it, my two fave foods!
If that’s a t-bone I’d like to see what the porterhouses looked like!
Cut it off the bone first
Looks great!
Goodness gracious that looks good
Awful.. there isn’t any
Excellent.
10/10. Amazing crust. Would devour.
Your crust is excellent. Can be tough sometimes with T-Bones getting good contact. I personally don’t look for steak “deals.” After all the effort to cook it to find it’s a tough one is disappointing. I feel for you. I recently switched from a Stand-alone Butcher after comparing it (4x) using the “exact” cooking technique to a grocery store (w/butcher) and it’s night/day.
Looks good
Looks good, pasta’s a good side, but lol for some reason that steak looks like it calls for some fried eggs
Impressive. Very nice. Let’s see Paul Allen’s crust
Looks good to me
Looks perfectly grilled to me.
Near perfection. A proper crust showing the Maillard reaction should be dark bronze – not black burnt carbon.
This should be in Wikipedia as an example of a T-bone. Looks scrumptious!
Wow I have no idea what a good steak looks like I’m learning this looked raw to me I really need to learn to cook steaks lol
That looks good.
Nice
11 bucks? I paid more than that at Denny’s for their crap steak-n-egg b’fast.
Crust looks great! My only slight suggestion is to ask if you brought it to room temp before you cooked it. It tends to make a rare steak taste and look a lot better. The center is rare, but slightly warm and has a better consistency.
Just my opinion. I would still eat the heck outta that!