Cristina’s Grilled T-Bone Steaks With Greek Salsa
Go to COOKING “Home & Family” for today’s recipe
- Buy steaks from a good butcher shop or from the butcher at your supermarket – and stay away from pre-packaged, plastic wrapped steaks (which can lock in moisture).
- Get a well-marbled steak – keeps the meat juicy and adds great flavor.
- Let the steak sit outside about a half hour before grilling (cold or frozen steaks don’t cook evenly).
- Don’t turn the steak early – let it get a seared crust first.
Grilled T-Bone Steak
- 4 (6 ounce) T-bone steaks
- 2 tablespoons canola
- ¼ teaspoons kosher salt
- Cracked pepper
- Sprinkle a ¼ teaspoon kosher salt and crack fresh pepper on both sides of the steak.
- Let rest for ten minutes.
- Heat an indoor grill pan, cast-iron skillet or outdoor grill until extremely hot. Brush the canola oil on the grill or pan.
- Place the steaks on the hot grill and do not disturb for 3 minutes.
- Using tongs, flip the steaks. Grill for 3 minutes more, then flip again. Continue to grill the steaks for 4 minutes more, turning every 2 minutes, for a total grill time of 10 minutes.
- The steaks will be cooked to medium rare (120° F). Grill to (125° F.) for medium.
- When the steaks have reached the desired doneness, remove from heat and let rest for 5 to 6 minutes before slicing, this way the steaks will retain their juices.
- Serve with Greek salsa.
Prepare The Greek Salsa First
- 2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise
- 1 medium cucumber, seeded, skin on, diced into small pieces
- 2 tablespoons diced red onion
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh oregano
- Cracked pepper
- ¼ teaspoon kosher salt
- 4 ounces Greek feta cheese, crumbled
- Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in bowl. Let stand at room temperature until ready to serve.
- Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny.
- Add the crumbled feta cheese.
- You will have salsa left over. Store in an airtight container in the refrigerator for up to 3 days. Use it in an omelet, over grilled fish or as a side dish!
- You can substitute blue cheese for the feta!
Lime Compote Butter
- 1 stick butter (room temperature)
- ¼ cup Italian parsley (coarsely chopped)
- 1 garlic glove (smashed)
- Juice of 2 limes
- Mix all together.