Recipes Nugget Markets Signature Recipes
Grilled T-Bone Steaks
- Prep time
- 8 minutes PT8M
- Cook time
- 8 minutes PT8M
- Yield
- 2 servings
- Difficulty
T-bone steaks are the perfect cut for beef aficionados because they offer the best of both worlds—one half is tenderloin and the other half is strip loin. Make it a meal with our Bakery's fresh-baked ciabatta, focaccia or pugliese!
Ingredients
- ½ cup olive oil
- 4 cloves garlic, sliced very thin
- 3 tablespoons oil-cured black olives, pits removed and quartered
- 1 tablespoon plus 1 teaspoon flat-leaf (Italian) parsley, chopped coarse
- ½ teaspoon hot pepper flakes
- 2 Fresh to Market Beef T-Bone steaks (10–12 ounces each)
- Sea salt and cracked black pepper, to taste
Preparation
In a small saucepan, combine olive oil with garlic, olives, parsley and pepper flakes, then set aside.
Pre-heat outdoor grill to medium-high. Season the meat on both sides with sea salt and cracked black pepper. Arrange steaks on grill and cook 4 minutes, then flips steaks and cooking another 4 minutes. After turning the steaks, gently heat olive oil mixture for 1 minute over medium flame.
Remove steaks from grill, placing them in a deep casserole-style dish. Spoon generous amounts of warm olive oil mixture over each steak, then let stand for 4–5 minutes before serving.
Techniques used in this recipe:
- grill (I)
- grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.
Glossary:
- fillet/filet
-
A boneless cut of meat, fish, or poultry.
Pair with
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Pinot Noir
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
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Barbera
Barbera is Piedmont's juiciest and honestly most delicious red wine. It is lower in tannins and higher in acid than other more dry red wines.
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Nebbiolo
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
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Sangiovese
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
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Chianti
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.