T-Bone

[Stone]

The doctor told me that I'm sicker than I feel, so I took the day off. On the way home, I decided to stop by Costco and pick up a pork shoulder and ribs to smoke for Sunday night HBO. The t-bone steak actually sat up and called my name.

It was time to use the Lodge cast-iron dutch oven. I know I bought a 10" frying pan, but can't seem to find it. So the dutch oven (seasoned) went on the fire and sat for a good five minute. I got scared, so I poured a tbsn of OO in the pan and dropped on the steak:

Sizzled for about 10 minutes -- it was a little over an inch thick, no peeking. And flipped it:

Gave it five more and added a pat of butter. Why not:

Mmmmm.

Steak.

A little too much -- just a tad over medium. But still pretty good.

Now y'all are telling me to just rinse the pan with water and give it a firm, but gentle scrub?

Edited March 1, 2003 by Stone (log)

[Rail Paul]

Nice steak, nice story, nice plate.

Do you vary your plates based on the food you're serving? We have several different shapes, sizes, and colors of plates for just that reason.

Edited March 1, 2003 by Rail Paul (log)

[Holly Moore]

How thick is it? That's my complaint with most non-butcher steaks. A puny 1" at most, all too often half that.

[Stone]

Do you vary your plates based on the food you're serving? We have several different shapes, sizes, and colors for just that reason.

I've got these which I purchased years ago at BB&Beyond. My friend described them as "festive, yet manly." I've got another stack that I picked up as Fishs Eddy a few years back. They have a higher lip, and aren't as good for knife-work.

The steak was 1.5 pounds. I'd say it was about three inches thick, but being a Jewish man, I tend to round up.

Edited February 28, 2003 by Stone (log)

[vengroff]

What happened to the other side of the steak? It looks more like a Gamma-bone than a T-bone.

[Stone]

Yeah, don't know about that.

[torakris]

We really need a drool icon!

I saw t-bones at the Costco by my house (Yokohama) once and only once and my husband really wanted them but at something like $20 a piece they were way out of our budget. Maybe I will rethink it when we get the grill out.

[Rosie]

I have found Costco meat to be excellent. We buy the rib veal chops, steak (T-bone and porterhouse) and rib eye roast beef there. Never been disappointed.

[Stone]

This is the cow the steak came from:

(O.k., not really, but that thing is so freaky I wanted to post it, but I didn't want to go off-topic.)

[torakris]

This is the cow the steak came from:

(O.k., not really, but that thing is so freaky I wanted to post it, but I didn't want to go off-topic.)

and freaky is just the word for it!

[Rail Paul]

Cat looks pissed.

Guess I would be too, if somebody gave me a haircut like that. Do the other cats make fun of it?

[Stone]

I'd expect that the toy-poodles are having a field day.

[guajolote]

Could you send me the bone, it looks like there is a 1/4 ounce of meat I could knaw off.

[Stone]

That little nobby in the joint was bone. Or something hard. there's maybe 1/32 oz left. It's in the trash, but I can fish it out for you.

[Kim WB]

OK, really, that cat is freaky.

edited to remove the long run on sentance fueled by red wine, which goofed on Stone for buying steak at Costco.

Edited March 1, 2003 by Kim WB (log)

[Stone]

I just happened to be at costco. When you're buying a pork shoulder, there's no need for a butcher.

[Kim WB]

I just happened to be at costco.  When you're buying a pork shoulder, there's no need for a butcher.

ok. ok, use the old " I bought the discount steak while looking for a good pork butt" excuse..but another thing, the plates are way to 1993's....teal is the dead give away. Hey, I own them to, just trying to warn you..

[awbrig]

stone, what happened to the other pictures? I didnt see them...

[Stone]

(My bad. I purged a bunch of stuff from Sony Imagestation, and, um, of course, . . . .)

By the way, I always have trouble picturing what part of the cow a particular cut comes from. What bone is the bone in the t-bone?

Edited March 1, 2003 by Stone (log)

[Kim WB]

Beats me.  Ask Sony.

By the way, I always have trouble picturing what part of the cow a particular cut comes from.  What bone is the bone in the t-bone?

well, I guess if you work it all the way through..the A bone's connected to t he B bone,the B's bone connected to the C bone...so T is down towards the end..

[Kim WB]

Beats me.  Ask Sony.

By the way, I always have trouble picturing what part of the cow a particular cut comes from.  What bone is the bone in the t-bone?

well, I guess if you work it all the way through..the A bone's connected to t he B bone,the B's bone connected to the C bone...so T is down towards the end..

[Stone]

Cute. But once was enough.

[Kim WB]

Cute.  But once was enough.

sorry. sorry. that's two times.

[col klink]

The T-bone is the poor man's porterhouse. They have the cuts of meat (strip steak and tenderloin) but it's further down the tail than a porterhouse, thus the size of the strip is larger and loin is smaller.

[Kerouac1964]

Cat looks pissed.

Guess I would be too, if somebody gave me a haircut like that.  Do the other cats make fun of it?

Yes. Yes we do!