How to Cook Delicious Mike's Tender T-Bones & Scrumptious Sides

Mike's Tender T-Bones & Scrumptious Sides. Find out how to cook a tender and juicy t-bone steak with help from an executive chef in this free video clip. Expert: Mina Newman Bio: Mina Newman has had adventures in the kitchens of New York City and during her own personal travels, and there is no chef better suited to create the menu at Christos. Tender Bones Tender Bones are a Melbourne based ragged shoegaze band taking influences from My Bloody Valentine, Joy Division, The Clean, The Cocteau Twins, Yo La Tengo, Screamfeeder The Covers are lovingly hand painted & screen-printed then assembled by Tender Bones & Amber Diss.

The Tough Man in the Tender Chicken is the sixth episode of the fifth season of Bones. A troop of young girl scouts are in the lab, happy to show off a decomposing body they discovered while on a hike. While Hodgins and Cam congratulate the girls on their find. Mike's Tender T-Bones & Scrumptious Sides highly diverse and own mind sense that unique. Some types of Mike's Tender T-Bones & Scrumptious Sides recipes are also sufficient easy to process and dont pick up lengthy. Though not everyone likes Mike's Tender T-Bones & Scrumptious Sides food, nowadays few people are get attached and like the sundry Mike's Tender T-Bones & Scrumptious Sides foods on hand. This could be seen than the number of restaurants that supply Mike's Tender T-Bones & Scrumptious Sides as one of the dishes. You can cook Mike's Tender T-Bones & Scrumptious Sides using 36 ingredients and 24 steps. Here is how you achieve that.

Ingredients of Mike's Tender T-Bones & Scrumptious Sides

1. Prepare of Meat.
2. You need of Well Marbled T-Bone Steaks.
3. You need of High Heat Frying Oil.
4. Prepare of Bottle Cracked Black Pepper.
5. Prepare of Sea Salt.
6. It's of Kitchen Items For Steaks.
7. Prepare of Cast Iron Skillet.
8. Prepare of Pair Tongs.
9. Prepare of Steak Toppers.
10. Prepare of White Onions [sliced thick].
11. You need of Cleaned, Fresh, Sliced Mushrooms.
12. It's of High Heat Frying Oil.
13. Prepare of Salted Butter [or more].
14. You need of Black Pepper.
15. Prepare of Garlic Powder.
16. You need of Cutting Board.
17. Prepare of Knife.
18. Prepare of Baked Potatoes & Kitchen Items Needed.
19. It's of Whole Idaho Potatoes.
20. You need of Reserved Bacon Grease [from previous meals].
21. You need of Cracked Black Pepper.
22. Prepare of Sea Salt.
23. Prepare of Sheets Tinfoil.
24. It's of Sharp Knife.
25. You need of Asparagus Spears & Kitchen Items.
26. It's of Larger Asparagus Spears.
27. Prepare of Shreadded Parmesan Cheese.
28. It's of Minced Garlic.
29. You need of Cracked Black Pepper.
30. Prepare of Sea Salt.
31. Prepare of Olive Oil.
32. It's of Prosciutto Slices.
33. Prepare of Sheet Tinfoil.
34. You need of Sharp Knife.
35. It's of Cutting Board.
36. You need of Cookie Sheet.

Tender T-Bones. (SV & "Q") Some of you might remember that Mrs Bear & I stopped buying T-Bones, Porterhouse, and NY Strips awhile back, because every. A good T-bone steak is an investment in a meal. You expect it to be tender and flavorful. How can you guarantee that your steaks will live up to your expectations come dinner time?

Mike's Tender T-Bones & Scrumptious Sides instructions

1. Before frying your steaks, fry your onions and mushrooms in the same cast iron skillet you'll be frying your steaks in. Also, make your garlic butter..
2. Garlic Butter Recipe Slightly melt butter and mix everything together in Ziplock bag and mix well. Snip end off of bag and use as a piping bag. Squeeze directly on to baked potatoes or neatly into a serving bowl. https://cookpad.com/us/recipes/364342-mikes-easy-garlic-butter-spread.
3. FOR THE ONIONS AND MUSHROOMS: Slice onions thick. Sauté onions in 1/2 sick butter and oil..
4. When they are just about 3/4 's of the way cooked to your preference, add your mushrooms and cook 3 minutes longer..
5. Drain on paper towels then serve atop T-Bone Steaks..
6. STEAK FRYING & TIPS: Choose a T-bone steak that is cherry red and is well marbled. [meaning fat runs equally throughout the meat] Have your Butcher choose your steaks if you're not certain on which cuts to pick..
7. Pat your steaks down with a paper towel and make sure your steaks are dry. You don't want to end up steaming them instead..
8. Important! Do not tenderize T-Bones with a fork or puncture your meat in any way both prior to or during frying. You'll forfit vital juices and actually cause your steak to firm up even more. Just trust the notion that you and your butcher have picked the ideal steaks and that they will be juicy!.
9. Pull your steaks from fridge 45-60 minutes prior to pan frying. You'll want them at room temperature before searing..
10. Generously season your T-bone steaks on both sides with cracked black pepper. Do not over season your steaks with spices such as meat seasoned salt, tenderizers, garlic or onion powders as you'll only mask the natural flavor of your meat. Garlic will also burn at a high heat so do not use in seasonings. Salt and pepper are all you really need!.
11. Season with sea salt just minutes before frying. Otherwise it will dry your steak out. Remember, you want juicy steaks!.
12. To pan-sear T-bone steaks, use a cast iron frying pan [best] or an equally heavy pan. Heat the pan over medium to high heat with 2 tbsp high heat oil vegetable oil until pan is almost smoking. Be careful not burn oil though..
13. Quickly sear the steaks on each side for about 1 minute to achieve a hearty brown crust then fry for 3 to 6 minutes on each side depending if you want rare, medium rare, medium well or well done steaks..
14. Use tongs [important] to flip your steaks or to move them around so they don't stick or become punctured by a fork or knife..
15. When steaks are done to your liking, set to the side and let rest for 5 - 7 minutes before cutting..
16. FOR BAKED POTATOES: Wash and dry your potatoes and stick a knife x 2 through both for quicker baking time. Generously coat both with hardened bacon grease. Sprinkle each with cracked black pepper and sea salt..
17. Roll in tinfoil and press tightly then roll again in another piece of tinfoil..
18. Place in oven at 425° on the lowest oven shelf for 45 minutes..
19. Cut open potatoes and squeeze both ends together to push up baked centers..
20. Top with garlic butter or plain butter and sour cream and garnish with cracked black pepper and chives..
21. PROSCIUTTO WRAPPED ASPARAGUS: Add olive oil to the spears and add cracked pepper, sea salt, garlic and Parmesan Cheese and mix well..
22. Carefully wrap asparagus spears in Prosciutto and place on tinfoil lined and spray Pam cookie sheet..
23. Bake at 350° for 15-20 minutes or until Prosciutto meat is crispy. Or you can pan sear until crispy. Just add a bit of oil to the pan..
24. Garnish with fresh parsley and strawberries..

Look for USDA Prime or USDA Choice meat. The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime. So, as a relatively unused muscle, the longissimus dorsi (commonly referred to as the loin or the backstrap) is extremely tender, making it an ideal candidate for steak (and also quite. T-bone is one of the finest steaks available. The closer the bone the sweeter the meat, they say.

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