This steak is easily identified by its
T-shape bone. It comes from the center section of the short loin, between the
porterhouse and club. It is similar to the porterhouse but has a smaller section
of tenderloin and a smaller tail, with a fine-grained shell. It should be cut
from 1 to 3 inches thick. Broiling or grilling is the best cooking method,
pan-broiling for thinner cuts.
T-Bone with Peppercorns and Maitre D Butter
4 12 oz. t-bone steaks
2 T. black peppercorns
1 T. white peppercorns
1 T. green peppercorns
1 T. red peppercorns
1/2 T. szechwan peppercorns
Coarse grind all peppercorns. (If you don't have a grinder you can use a cutting
board and a pan with a flat bottom. Press on peppercorns with the pan until
coarsely ground) Have steaks at room temperature and lightly season with salt.
Press peppercorns into both sides of the steaks.
Using the grill or a grill pan, cook 5 minutes until golden brown. Turn and cook
5 minutes more until cooked medium or desired doneness.
Note: You can tell when a steak is cooked to medium by touching the fat part of
the palm of your hand under your thumb. Poke your hand and when the steak feels
like that it is done to medium.
Maitre d Butter
1/2 lb. butter at room temperature
2 cloves garlic minced very fine
2 T. chopped shallot
3 T. chopped parsley
2 T. chopped roasted red pepper
Mix all ingredients in a bowl. Place mixed butter on a piece of waxed paper or
parchment paper and form into a log. Place in refrigerator and chill. Leftover
butter can be frozen up to 3 weeks.
Place 1 T. butter on each steak just before it is served.
