Making beef stock with leftover bone from T-bone steak?

[ipsedixit]

Ok, dumb question time.

But is this a good idea? To make stock from the leftover bone from a T-bone steak?

Thanks.

[Bat Guano]

I've made stock from rib bones, both from rib roasts and rib steaks; it turns out pretty well, if you use enough bones, so it would seem that t-bones should work as well. Go for it. No reason not to try.

[alanbarnes]

Oh, yeah. If you have any trimmings or leftovers, toss them in, too. If not, you might want to toss in a pound of cheap hamburger for extra flavor.

If you have a pressure cooker, this is the perfect time to break it out. It'll minimize the heat you're dumping into your kitchen, and will keeping the steam--and the flavor--in the pot.

[lcool]

NOT DUMB Only one bone isn't effective.If you have several or a freezer to collect in,
that's different.We travel a lot,I sort of go on stike in really hot weather.Steak bones,
boned out bones etc collect in the freezer until cooler weather.
Also accumulate many veggie scraps "a la"Moosewood for just your thought.

[ipsedixit]

Yeah, I do have alot of bones -- about 10.

It was leftover from a weekend BBQ and they looked a bit too tempting to just throw away, so I bagged them up and their sitting in my freezer.

(By the way, for the germophobic amongst us, the steaks were cut and plated beforehand, so nobody's slimy, saliva infused utensils penetrated these bones.)

[lcool]

Good for you,I say go for it.There is a lot of life in "used bones",think roast duck or turkey carcass.Don't try to make a large amount,keep your
h2o ratio down.Start cold,bubble-simmer,avoid boiling.Also your bones maybe seasoned,adjust to taste.If you want great colour,leave skins on the onions. You will have a great base for hearty soups.

[normalheightsfoodie]

thank you for addressing my germaphobic thoughts, had it been my bone, I would, chewed all of the good meat of of the bone.

[normalheightsfoodie]

Thanks for addressing my germaphobic thoughts.

I was picturing a person chewing on the bone until nothing was left.

[normalheightsfoodie]

You could probably get a little flavor out of it, but it is my guess that all of the good flavor and marrow have already escaped. For a good stock, you would also need many bones, I think shanks would offer you the best opportunity at a hardy stock.

At this time, through the dog a bone.