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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Best way to cook a T-Bone steak
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Best way to cook a T-Bone steak  This thread currently has 813 views. Print Print Thread
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mhameline
Monday, February 11, 2008, 1:30pm Report to Moderator Report to Moderator

Rh+
Kyosha Nim
Posts: 1,204
Gender: Female
Location: Missoula, MT
Age: 41
I just got a bunch of really good quality local, natural beef and I have some T-Bone steaks and it's been so long since I've had anything like this quality that I need some suggestions on the best way to cook them - along with good seasonings to use.  

Thanks.  


Blessings,
Missy

Married to Kris a B+
Pursuing domestic infant adoption.
Jordan Alexandra - born 5/12/08
Placed in our arms - 5/21/08

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italybound
Monday, February 11, 2008, 2:02pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
We grill ours........maybe not the best method, but.  We only use salt, pepper and garlic powder. Grill to med rare to rare. IMHO, the only doneness to eat steak.   Oh yum!!
However you decide to make them, happy eating!!!  



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Debra+
Monday, February 11, 2008, 3:15pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
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Location: Kirkland Lake, Northern Ontario, Canada
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Depending on how you like yours cooked...to measure how you like it depending on how rare or well done...take your thumb and index finger together and feel the fleshy part just below your thumb.  If your meat feels like that after cooking a bit it is rare...if you put your thumb and middle finger together and feel the fleshy part it is medium rare...if you take your thumb and your ring finger it is pretty well cooked all the way through...and if you take your thumb and pinky finger together and feel the fleshy part it is well done.

Spices...garlic powder is a must...for me anyhow...tarragon is nice...and curry or oregano.  Whatever your liking IMHO.  

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

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Mindscape (remote/distant healing)
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SquarePeg
Monday, February 11, 2008, 5:20pm Report to Moderator Report to Moderator

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Ee Dan
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As italybound wrote, grilling is great.  That's because the high heat sears the meat and locks in the juices.  You can also get that effect under a broiler.

And I agree with debra+ about the spices.  You could use favorite bennies.  I like the curry idea, myself -- curry is an Explorer superfood.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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mhameline
Monday, February 11, 2008, 5:33pm Report to Moderator Report to Moderator

Rh+
Kyosha Nim
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Location: Missoula, MT
Age: 41
If I was to use our broiler to cook the steaks under - how long would they need for say medium rare?  And would I need to flip them?


Blessings,
Missy

Married to Kris a B+
Pursuing domestic infant adoption.
Jordan Alexandra - born 5/12/08
Placed in our arms - 5/21/08

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Lola
Monday, February 11, 2008, 9:43pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted Text
if you put your thumb and middle finger together and feel the fleshy part it is medium rare...if you take your thumb and your ring finger it is pretty well cooked all the way through...and if you take your thumb and pinky finger together and feel the fleshy part it is well done.


don t you burn your fingers in the process??  ouch!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Eric
Monday, February 11, 2008, 11:10pm Report to Moderator Report to Moderator

Kyosha Nim
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My friend showed me the best way I've ever had in my life.  Just our opinion.    Turn on the grill as hot as you can get it, then throw on the steak for 45 seconds.  Turn it over and let it cook for 45 more seconds.  Then repeat, rotating the steak so it makes a checkered sear-pattern.   45 sec. a side.  I eat it with salt/pepper.    But I've really developed a taste for raw meat since ER4YT.  


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SquarePeg
Tuesday, February 12, 2008, 12:31am Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
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Quoted from mhameline
If I was to use our broiler to cook the steaks under - how long would they need for say medium rare?  And would I need to flip them?
It's been so long since I've done it.  My wife's a type A and doesn't buy steak.  So when I buy it ("rarely"), I ask the butcher.

I think for fresh fish like salmon, the rule is about five minutes per inch thickness for medium rare doneness.  It seems about right to me for beef, too.



My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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italybound
Tuesday, February 12, 2008, 2:05am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Quoted from Eric
My friend showed me the best way I've ever had in my life.  Just our opinion.    Turn on the grill as hot as you can get it, then throw on the steak for 45 seconds.  Turn it over and let it cook for 45 more seconds.  Then repeat, rotating the steak so it makes a checkered sear-pattern.   45 sec. a side.  I eat it with salt/pepper.    But I've really developed a taste for raw meat since ER4YT.  


Ohhhhhhh, this sounds so good!!! I used to eat my meat well done before I met Rich. I used to cringe when I would see him eating a  medium rare to rare steak. Now I can't stand a steak cooked any less than med rare and I really like it a little more to the rare side, plus it's good for me as an O like that.
I've broiled steak and don't care for it that way. To me, it's a waste of money, but that's just my opinion.  
I read in one of my Italian cook books that you should not salt your meat until it's been browned. They say it makes it tougher if you do. ????



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Mrs T O+
Sunday, March 2, 2008, 1:26pm Report to Moderator Report to Moderator

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Kyosha Nim
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Location: Chicago, Illinois
Of course broiling tastes better, & I used to do it early in my marriage. Later I got away from so much meat(or steaks). Now in the O era, I am skittish about any fire touching the meat. I know this sounds awful, but I cook it in water first as I hear boiling decarcinogizes it. Then I may cook it till browned or done-whatever.
FYI: There was a guy who had a restaurant with a huge Weber Grill on the outside of the building. It might have been called Weber Grill something or other. Then I read in the paper that he died of cancer in his 40s. I suspect he ate too much of his product.
I also seem to remember that the woman who owned Ruth's Chris Steak House died of cancer. Can someone clarify that?
Sorry to put a damper on things. I also know that certain marinades decarcinogize the meat, too.
I'm not a gourmet cook, but many of you can share these. We Os want to enjoy our meat & not discourage others.
S S & L,
Mrs "T"   O+


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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Maria Giovanna
Sunday, March 2, 2008, 2:42pm Report to Moderator Report to Moderator

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Kyosha Nim
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Before BTD and GTD, I had my steaks sligtly browned on a non sticking pan oiled with ewtra virgin olive oil and rosemary; browned the outside and red all inside ! The oil and the rosemary are anticarcinogens and antioxidants
It was the only way with beef (forgetting raw beef ) I could nearly digest it.
That is really traditional in Tuscany and in all Italy.
Maria Giovanna
Once or twice it a year I plan to have it, in case of no other choice or to please a guest.
Maria Giovanna


INTJ Italy celiac��
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LarryC.
Sunday, March 2, 2008, 2:57pm Report to Moderator Report to Moderator

Rh+, Gatherer, Super Taster
Kyosha Nim
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I use Townecraft stainless steel electric skillet, I heat to 400 through the steak in 1 in thick for 3 min. flip for 3 min. turn off heat and let it set for 20 min. still pink in the middle but just right for me.
It is hard being a hunter in a gatherers body and have to eat all this ggod food.


Larry C. MIFHI
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Lola
Sunday, March 2, 2008, 5:38pm Report to Moderator Report to Moderator

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Sa Bon Nim
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the woman who owned Ruth's Chris Steak House might have been a warrior!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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RedLilac
Sunday, March 2, 2008, 5:53pm Report to Moderator Report to Moderator

SWAMI tweaked Explorer Super Taster from Illinois
Kyosha Nim
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Quoted from Mrs T O+
FYI: There was a guy who had a restaurant with a huge Weber Grill on the outside of the building. It might have been called Weber Grill something or other. Then I read in the paper that he died of cancer in his 40s. I suspect he ate too much of his product.
S S & L,
Mrs "T"   O+


There is a Weber Grill in my town.  There are also 3 others in our area.  It must have been a Manager of one the restaurnts or maybe an owner because the founder Weber Kettle grill lived to 71.  Do you know the name?

Ive heard that eating a charbroiled steak is worse than smoking a pack of cigarettes.



I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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shells
Tuesday, March 4, 2008, 5:10am Report to Moderator Report to Moderator

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Quoted from Maria Giovanna
Before BTD and GTD, I had my steaks sligtly browned on a non sticking pan oiled with ewtra virgin olive oil and rosemary; browned the outside and red all inside ! The oil and the rosemary are anticarcinogens and antioxidants
It was the only way with beef (forgetting raw beef ) I could nearly digest it.
That is really traditional in Tuscany and in all Italy.
Maria Giovanna


Ah yes .... this is how we have ours ... and don't forget the onions!
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Debra+
Tuesday, March 4, 2008, 2:20pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
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Quoted from Lola


don t you burn your fingers in the process??  ouch!!


You don't use the grill silly...just your other index finger.

Debra



"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
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Lola
Tuesday, March 4, 2008, 2:32pm Report to Moderator Report to Moderator

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Sa Bon Nim
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ahh!
but I presume the steak is hot!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Debra+
Tuesday, March 4, 2008, 3:16pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
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Age: 57
Yes, but you can still judge it with a fork.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
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Lola
Tuesday, March 4, 2008, 3:23pm Report to Moderator Report to Moderator

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Sa Bon Nim
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fork sounds doable!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Mrs T O+
Thursday, March 6, 2008, 3:08am Report to Moderator Report to Moderator

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Kyosha Nim
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Red Lilac:
Yeah, it wasn't the founder. The grill has been around for many years. I think this restaurant was kind of new. I'm sorry about the guy, but very frustrated that info is available to have us eat healthy as well as hearty & still have a respectable weight, but the world is not interested.
Cheers!
Mrs "T"    O+  


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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Mayflowers
Thursday, March 13, 2008, 4:09pm Report to Moderator Report to Moderator
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Here's a Cuban recipe...chop fresh onions, and garlic.  Put the steak in a tupperware container, poke holes, and squeeze the juice of a lime all over it.  Cover with chopped fresh onions and garlic, and let marinate for at least 30 minutes preferably 2 hours. Then brown the steak, remove, set aside, and then add the onions and garlic from the marinade, and cook till desired softness and pour over the steak.  Salt and Pepper to taste.
Pretty tasty.
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Lola
Thursday, March 13, 2008, 5:09pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!
but do you indulge from time to time? lol

a good chunk of turkey breast would be just as tasty!
or compliant fish?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Mayflowers
Thursday, March 13, 2008, 5:52pm Report to Moderator Report to Moderator
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That recipe from when I used to eat beef regularly.  I did have a steak 3 weeks ago and I got sick with the virus soon after. Like 2 days after..You'd think I'd learn.  I took Deflect with it... Every so often I just feel I need some beef. Maybe it's a B12 or iron thing. BTW, Lola, I eat, turkey all the time. It used to be my favorite but I'm tiring of it.
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