How to Prepare Appetizing Veal T-bone steaks

Veal T-bone steaks. Bone-in cut of two classic steaks. Hand selected veal from farms in Holland where welfare & quality come first. Two steaks in one - juicy sirloin and tender fillet.

Due to import/export restrictions, we do not market nor ship our products outside the United States, Canada, Puerto Rico, and the U. Bestel je Hollandse kalfsvlees bij Beef&Steak. Geniet van de malse bite en bijzondere smaak. You can cook Veal T-bone steaks using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Veal T-bone steaks

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

The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Remember to remove your Veal T Bone steaks out of the packaging, pat dry and bring to room temperature. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. The Veal T-Bone, or Veal Loin Chop provides the taste of the sirloin and filet.

Veal T-bone steaks step by step

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..

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