Recipe: Delicious Veal T-bone steaks

Veal T-bone steaks. Choose Your Favorite Steak Cut from KC Steaks. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. The T-bone steaks are veal chops that come from the loin area.

As the veal T-bone steaks grill, spoon another tablespoon of the herby garlic oil mixture onto the top of each steak and brush it evenly across the surface of the veal. Veal T-Bone steaks are named as they have a T shaped bone in them. On one side of the bone is part of the tenderloin and the striploin on the other side of the bone. You can cook Veal T-bone steaks using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veal T-bone steaks

1. It's 1 of T-bone per person (they should weigh about 350-400g each).
2. Prepare of For the dry rub:.
3. You need 2 tsp of sea salt flakes.
4. Prepare 1 tsp of ground black pepper.
5. You need 1 tsp of onion powder.
6. It's 1 tsp of garlic powder.
7. It's 1 1/2 tbsp. of light brown sugar.
8. You need 1 tsp of dried marjoram.
9. Prepare 1/2 tsp of cayenne pepper.
10. It's 1 tsp of smoked paprika.
11. It's 1 tsp of very finely chopped rosemary.
12. It's 1/2 tsp of ground coriander.
13. You need of For the pepper kebabs:.
14. It's 1 of large red pepper, cored and deseeded.
15. It's 2 of small sweet onions.
16. You need 1 of few large cloves of green garlic.
17. Prepare of olive oil.

The striploin (some refer to these as New York's or strip steaks) and the tenderloin are both high end, premium cuts of meat. Season both sides of the veal with salt, pepper, and the herbs de provence mix. Sear in a skillet until well browned on both sides and cooked through. To serve, place sauce on top of the veal, garnish, with fresh or dried figs, and enjoy.

Veal T-bone steaks instructions

1. Mix all the ingredients for the rub in a small bowl. Place the steaks on a wooden board, sprinkle with the spices and rub them in well on both sides. Leave to infuse the flavour for 15 minutes..
2. Or the pepper kebabs, cut the pepper lengthwise in 8, then each eighth across in half – you want pieces about 4 x 3cm or thereabouts..
3. Peel and slice the onions not too thinly. Peel the green garlic cloves. Using metal barbecue or soaked wooden skewers thread a piece of pepper, a garlic clove, an onion slice and so on until you’ve used everything up. Dribble some olive oil over the kebab and sprinkle a little spice mix if you have any left..
4. Preheat a griddle pan or get the BBQ going on medium-high heat. Barbecue the pepper kebabs away from the highest heat so that they cook before they burn, turn them over frequently..
5. Slap the steaks on high heat and barbecue for 5 minutes on each side..
6. Serve with the veg kebabs and sriracha mayo: mix 3 parts of mayo with 1 part honey and 1 part sriracha..

Carefully cut by our highly skilled butchers, the veal T- Bone is a generous steak but slightly smaller and more delicately flavoured than the beef T-Bone, with a tender piece of fillet on one side of the bone, and a piece of sirloin on the other. Just add some home-cooked chips and enjoy! Lay plastic wrap on a cutting board. Nothing matches the subtle flavor and extraordinary tenderness of veal. Omaha Steaks veal rib chops, veal steaks, and breaded veal patties are so delicious and versatile..

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