Best T Bones With Onions Recipes

Grilled T-Bone Steaks with Balsamic Onion Confit image

Provided by Julie Loria

Yield Makes 4 servings

Number Of Ingredients 10

Balsamic Onion Confit
1 tablespoon unsalted butter
3 large onions, peeled and sliced about 1/2 inch thick
Pinch of salt
3 tablespoons balsamic vinegar
3 tablespoons honey, preferably acacia honey
Steaks
4 14-ounce T-bone steaks
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

Beer Marinated T-Bone Steak, Sauteed Onions and Mushrooms, Topped with a Fried Egg image

Provided by Danny Boome

Categories main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons muscadavo brown sugar
2 cloves garlic, minced
1 bottle dark beer
2 (10 to 14-ounce) T-Bone steaks
2 teaspoons olive oil, plus more for brushing
Salt and freshly ground black pepper
1 tablespoon butter
1 small onion, sliced
1 cup mushrooms, quartered
2 large eggs

Steps:

In a small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours.
Preheat the grill to medium heat.
Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates.
In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. In the same skillet add 2 tablespoons of oil. Crack the eggs over the skillet and fry. Once ready place mushrooms, onions and eggs on top of the steaks and serve.