Best Kurt Buschs Grilled T Bone Recipes

Savory Grilled T-Bones image

Provided by diner524

Categories Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup onion, chopped
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
6 beef t-bone steaks (1 inch thick and 12 ounces each)

Steps:

In a large resealable plastic bag, combine the first 11 ingredients; add steaks. Seal bag and turn to coat; refrigerate for 2-4 hours.
Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Kurt Busch's Grilled T-Bone image

Provided by looneytunesfan

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup Worcestershire sauce
3 tablespoons vinegar
3 garlic cloves, finely chopped
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
4 (12 ounce) beef t-bone steaks

Steps:

In a medium size bowl, blend together Worcestershire, vinegar, garlic, pepper and salt. Place steaks in a large resealable plastic bag and add marinade. Turn to coat. Refrigerate 45 minutes to an hour, turning occasionally.
Heat grill to medium-high heat. Remove steaks from marinade and grill, turning once, about 3 minutes per side or until preferred doneness. Let steaks rest 5 minuts before serving.

Nutrition Facts : Calories 774.5, Fat 52.5, SaturatedFat 19.9, Cholesterol 207.5, Sodium 1281.1, Carbohydrate 5.7, Fiber 0.3, Sugar 2.3, Protein 65.5

Poor Man's T-Bone Steak image

Provided by ugogirl

Categories Steak

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 11

2 -3 lbs chuck roast, trimmed of excess fat
1/4 cup vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1/2 cup soy sauce
1 tablespoon vinegar
2 garlic cloves, crushed
1 teaspoon celery salt
1 teaspoon dry mustard
1 tablespoon ginger (can use fresh or powdered)
1/4 cup brown sugar

Steps:

Pierce the roast with a fork on both sides.
Mix all marinade ingredients together. Pour over the chuck roast in a marinade pan or zip-lock bag.
Refrigerate overnight or up to two days, turning several times.
Grill it as you would steak. Let rest a few minutes, slice and serve.

Nutrition Facts : Calories 524.4, Fat 38.9, SaturatedFat 13.2, Cholesterol 104.3, Sodium 1461.7, Carbohydrate 12, Fiber 0.4, Sugar 9.6, Protein 30.6