Mesquite Grilled T-Bones

US Copy write # TXu 1-354-553

T-Bone          1" - 2" thick        One For each person

Salt                                          Lightly sprinkle on each side of each steak

Pepper                                      Lightly sprinkle on each side of each steak

Thyme                                     Lightly sprinkle on each side of each steak

Marjoram                                 Lightly sprinkle on each side of each steak

Rosemary                                 Lightly sprinkle on each side of each steak

Basil                                        Lightly sprinkle on each side of each steak

Fennel                                     Lightly sprinkle on each side of each steak

Sage                                        Lightly sprinkle on each side of each steak

Lavender                                 Lightly sprinkle on each side of each steak

Garlic            Granulated         Lightly sprinkle on each side of each steak

Butter            Melted               Lightly brush on each side

Charcoal        Mesquite           Enough to cover bottom of grill where steaks will be.

Lighter fluid                            for Charcoal if didn't get the pretreated charcoal

Mushroom & Onions               1 batch per 3 people

Thaw steaks, lightly sprinkle each side of steak with each spice and herb, using your fingers, press & rub the spices & herbs into the meat and lightly pat butter on one side of steak with a brush. 

Put crumpled newspaper on grill, cover with mounded charcoal (add liter fluid if needed) and light paper.  After fire is going good, let it heat for about 30 minutes. 

Put steaks on grill buttered side down and lightly pat butter on the other side of each steak.  Do not worry if the charcoal flames up because the flames will go out when you close the grill.  It will not burn the steaks.

Close grill leaving vents almost closed so grill will be about 350 degrees.  Turn over after about 5 minutes.  Close grill and the steaks should be medium well (pink and juicy; but not bloody) after another 5 minutes (according to the thickness of the steak).   I is OK to take a knife and slice a spot of the steak to see if it is bloody, pink or just juicy. 

If you have an open grill, use more charcoal and cook the steaks same as above; but try to keep the flames down. 

Cover steaks with sautéed Mushroom and Onions.

Serve with:

Baked potato

Salad of your choice and/or Asparagus

Beer, Red Wine, Iced Tea, Milk or Water


Steak                A, B3, B12, Zinc, Iron

Butter               Calcium, Selenium, A, B12, D, Protein

Garlic               diallyl disulfide, S-allylcysteine, diallyl trisulfide, Sulfur compounds

Onions              Flavonoids, Quercetin, Sulfur Compounds, A, B9, C

Mushrooms       Niacin, Riboflavin, Potassium

*Mushrooms and Onions kill the carcinogens in charcoal - that makes them a perfect side dish for anything charcoaled.


Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy