1 pound beef T-bone or Porterhouse steak, cut 1 inch thick One large all-purpose potato Two teaspoons olive oil 1/2 teaspoon dried Italian seasoning One medium yellow squash, cut lengthwise in ...

In a clip from his PBS show “Primal Grill,” Steve Raichlen cooks T-bone steaks by placing them directly on the charcoal to delicious effect Explore Subscribe Newsletters Content Licensing Our ...

Put your grill skills to the ultimate carnivore's test with a charcoal fire T-bone ... steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for ...

This will hence tenderize your steak. Pan-sear it on medium-high heat and you will fall in love with the meal. Rub salt, garlic paste, rosemary, lime juice and black pepper on the T bone ...

Lawmakers advanced a bill out of committee Monday that would designate the T-bone steak as Oregon's official state steak. Senate Concurrent Resolution 13, introduced by Sen. Todd Nash, R ...

Sirloin: A balance of tenderness and rich taste, ideal for those who prefer a leaner steak. T-Bone: A combination of ... best cooked medium-rare. Fillet: The most tender cut of them all, though ...

The steak, this time, was a T-bone, which is part sirloin and a strip ... and it would be a shame to turn it out overdone and dry. Ideally, medium rare or perhaps medium is best for this kind ...