Texas T-Bone

Grilled steak, need we say.

This is a recipe from Texas; written in Texas when I was a Texan. Every person to their own steak, I say. Exceptions for being under age ten or over eighty, then you can share. Also if you are romantic. Gentlemen always save the choice morsels for the lady. In other words, she gets the tenderloin, the man gets the beefy rest. Demonstrate male virtue by gnawing the bone, Flintstone style. The recipe merges my commercial restaurant days and being at home working the family grill.
4 T-bone steaks, about an inch thick, somewhat marbled
2 tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 Start grill or preheat broiler to high heat.

2 Lay steaks on board or large platter. Trim excess pieces of fat for grill fire.

3 Season both sides of steaks with garlic, onion, chili powder, salt and pepper. With the back of a spoon, rub the seasonings into meat. Drizzle lemon at end.

4 Let rest for five to ten minutes.

5 Put excess fat on grill. When flames appear, put steak on grill. To get a perfect medium-rare, cook 3 minutes, rotate meat for cross-grill marks and cook 3 minutes more. Flip to finish for 3 minutes. Garnish with parsley & minced garlic.

steaks  use metric
original recipe yield: 4 Steaks
Notes NOTE On Beeves. T-Bone is the essential Texas steak. Porterhouse if you have the cash. Rib-eye has great flavor because it has the right amount of fat; New York strips are leanest, but neither is right without a bone. If your chili powder is weak, use a spicy paprika. Mark's fire voodoo: As beef grills sprinkle some salt or pepper over the flames. If you are using charcoal, rake the coals a few times to blister up the meat.

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