Steak with Arabic Sauces
At Restaurante El Churrasco in Córdoba, they serve both salsa verde and salsa roja in small containers alongside juicy grilled steak. The salsa verde is bright and tangy, while the salsa roja is smoky and garlicky. They’re both delicious.
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T-Bone Fiorentina with Sautéed Spinach
Mario Batali loves to drizzle giant, juicy T-bone steaks with a peppery olive oil just before serving.
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Grilled Texas T-Bone Steaks with Charred Onion Rings
The true secret to grilling the perfect steak is choosing the right cut. You can't beat a T-bone, which is actually two steaks in one: a flavorful New York Strip and a meltingly tender piece of filet mignon. A T-bone can also handle assertive seasonings such as the spicy rub used here.
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T-Bone Churrasco a la Plancha
Chef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book.
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Florentine Beefsteak
One of the simplest, yet most succulent dishes of Florence is the renowned bistecca alla fiorentina. Thick T-bone steaks of the highest quality and a very hot grill are the keys to success. Italians cook the steak rare and often douse it with a healthy squeeze of lemon. The combination of rich, red meat and tart juice is nothing short of exceptional. Do try it.
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Grilled T-Bone Tostadas with Spicy Radish Salad
The dish's spicy radish salad perfectly complements the grilled meat at the core of the recipe.
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Spice-Rubbed T-Bone Steaks
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
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