What are the best tips for cooking Steak T-Bone?

Cooking T-Bone Steak is an easy process requiring simple ingredients and equipment. For beef beef, it can be marinated before cooking. When cooking steak T-bone on the grill, adding wood chips give the meat a smoke taste. Steak, which has a thickness of 1.5 inches (3.81 cm), should be grilled or grilled for about 15 minutes. Stronger steaks will have a longer cooking time, while thinner steaks will have a shorter cooking time. Someone who likes his steak rare or moderately rare can shave two to four minutes after cooking, but for safety reasons, make sure the steak reaches an internal temperature of at least 145 ° F (about 63 ° C).

Marinating meat before cooking T-Bone steak will be tastier, more damp and more tender. There are many marinade recipes for t-bone steak and most include some kind of acidic liquid such as vinegar, lemon juice, orange juice, pineapple juice or wine. Other ingredients usually occur in T-Bone Steak Marinades include chopped garlicEC, chopped onion, salt, pepper and basil. There are also commercially available steak marinades that have already been prepared. For the best results, T-Bone should be marinated for a full recommended marinating time. Place the steak in a plastic bag with the marinade and place it in the refrigerator until it is time to put the steak on the grill or oven.

is one of the most popular cooking methods of t-bone steak is to grill. Grilling Steak T-Bone is a simple process that only requires gas, electric or coal, meat to ensure that the meat is cooked enough to be safe enough to eat, and something that overgrows the steak as a few tongs for cooking. To give T-Bone a smoke taste, add chips to the grill. Different wood chips will affect the taste in different ways and find out which one has a Best individual is a matter of experiment and mistakes. Wood chips Hickory and Mesquite are popular optionsI, but many prefer tastes provided by other types of wood chips.

Many people prefer cooking T-Bone steak in the oven using a broiler, especially if the weather is not ideal for grilling outdoors. Whether it is grilled or grilled, the steak of the T-loss should be administered as soon as possible after cooking, because almost immediately starts to dry, even if the steak keeps covered until it is time to serve, it will help him to maintain moisture longer.