Q
Family Features
uite possibly the ultimate steak, the
T-bone embodies the rich blend of
varied beef flavors that steak lovers
crave, from tender and mild to bold and beefy.
On one side of the T-bone is the filet mignon.
French for “dainty fillet,” the filet mignon is
considered the most tender cut, with a mild
beef flavor. On the other side of the T-bone is
the strip loin or New York strip, a firm, robust
steak that is naturally marbled and offers a bold
taste. The bone itself also provides additional
flavor in the cooking process. With this pairing
of tastes, it is no surprise that the T-bone is
considered to be “the best of both worlds” by
steak connoisseurs. For more steak recipes,
visit www.OmahaSteaks.com.
30 West Virginia Farm Bureau News
Tips for Perfect Grilling
1. lean and preheat your grill on high. Lightly oil everything
C
before you put it on the grill. This helps the searing process
and prevents sticking.
2. eason your food before grilling.
S
3. ear the outside of steaks when grilling for best flavor and
S
juiciness.
4. se tongs or a spatula to turn your meat on the grill. Using
U
a fork can damage the meat.
5. Cover your grill as much as possible during the grilling
process to lock in the grilled flavor and help prevent flareups. Keep a spray bottle with water handy to douse any
unexpected flare-ups.
6. se the 60/40 grilling method. Grill for 60 percent of the
U
time on the first side, then grill 40 percent of the time after
you turn over the food for even cooking.
7. Never place cooked food on the plate you used to
transport raw food to the grill.
8. Allow your foods to “rest” for 5 minutes between cooking
and eating.