- Prep time
- 8 minutes
- Cook time
- 8 minutes
- 2 servings
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. Our Fresh to Market T-Bone Steaks are traditionally cut to about 3/4-inch thick, however if you prefer them thicker, please ask one meat department associates to cut them to your personal specification.
- 2 Fresh to Market Beef T-Bone steaks (10 to 12 ounces each)
- Sea salt and cracked black pepper to taste
- ½ cup olive oil
- 4 cloves fresh garlic, sliced very thin
- 3 tablespoons oil-cured black olives, pits removed and quartered
- 1 tablespoon plus 1 teaspoon flat-leaf (Italian) parsley, coarsely chopped
- ½ teaspoon hot pepper flakes
In a small saucepan, combine olive oil with garlic, olives, parsley and pepper flakes; 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; cook 4 minutes, turn over, cooking four minutes more. After turning the steaks, gently heat olive oil mixture for one minute over medium flame. Remove steaks from grill, placing them in a deep casserole-type dish. Pour warm olive oil mixture over them then let stand for 4 to 5 minutes before serving. Spoon even amounts of the olive oil mixture over each steak. Be sure to provide generous portions of Nugget Market’s fresh baked Ciabatta, Focaccia or Pugliese!
Techniques used in this recipe:
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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