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Disappointing T Bone steaks, alternate uses?

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  • Rick Feb 10, 2014 05:27 AM
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We have five 1.5" thick grass fed T Bones that we're pretty disappointed with. We cooked one last night (seared in cast iron and finished in oven) and it was pretty tough and not super flavorful. This cut had very little marbling to it. We'd rather not eat it as a steak again but don't know what to do with it. I'd hate to turn it into stew meat or hamburger so I came here looking for inspiration.

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  1. How about a Chinese stir-fry?
    The first recipe on this page: http://www.graceyoung.com/recipes/
    or our house favorite: http://www.wnyc.org/story/92601-recip...

    I would cut the meat off the bones, and then use those bones to make some stock.

    1. Those sound great, thanks! We never really did Chinese stir fry before and after looking at the recipes, I have no idea why we haven't tried them sooner!

      1. Texas style Chili

        If it is possible to shred the meat before starting to make chili, do so. Otherwise cube the meat and add it last to the other ingredients. Let the chili sit in the fridge over night to allow the flavors to blend.

        Nota bene: Beans are NOT an ingredient of good chili. Beans are a good side dish in the form of 'frijoles refritos' to go along with chili.

        1. Tacos, Tacos, Tacos. Cube it up, cut against the grain. season with cumin, chili powder, garlic powder, salt, black and red pepper, add minced garlic, chopped onions and lime. let sit an hour or a day. saute.

          1. I think I would marinate them and charcoal grill. Marinade would at least help with the tasteless issue, and possibly a little with the toughness.

            1. Beef Burgundy or Bourguignon

              Pound it out for Chicken Fried Steak

              1. Hash! Cut them up, sear, cook some potatoes in the fat from the steak, a little green pepper and onion. return the steak and cook til tender/slightly browned. Add cream, just a little, or milk. Mmm. A fried egg on top and a few capers make it.

                1. How about larb? The fine chopping of the meat would mitigate the toughness, and the dressing would add serious flavor.

                  1. Beef fondue?

                    1. Cut into cubes, salt pepper sesame oil. Sear in hot pan. Best when it goes straight from pan to mouth.

                      1. Tartare.

                        1. Thanks for all the good replies. We actually bought a quarter of a cow so all these ideas are great too for the 5 huge sirloin steaks that we have. These sirloin steaks are about a foot long, four or five inches wide, 1.5" thick! We had no idea we'd get them like that lol.