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  • Grilled T-bone steak with mushroom stew
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    By Andreas Viestad

    Grilled T-bone steak with mushroom stew

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    T-bone steak is a tasty piece of beef which should preferably be cut into really thick slices. If you fry it in a pan or grill it, it is a good idea to allow it to remain on the bone for quite a while initially, and then you can just finish it off by browning the sides.

    Ask your butcher for a well-hung piece of meat!

    Marination is a lengthy process and it is actually a myth that you can change the taste and consistency of meat by marinating it for a long time. However, some of the tastes created during marination remain in the cracks of the meat, thus helping to produce a lovely surface for cooking.

    Serves 4.

    PREPARATION:

    • 1

      Mix all the ingredients for the marinade in a large plastic food bag. Add the piece of meat and seal the bag. Allow the meat to absorb the flavors created by the marinade for a few minutes, turning and shaking the bag several times during marination.

    • 2

      Remove the meat from the bag and sprinkle it with salt.

    • 3

      Roast or grill the meat at a moderate temperature for 30-40 minutes, or slightly less if you have the lid on. Finish off by browning all the sides of the piece of meat.

    • 4

      Allow the meat to breathe for at least 10 minutes before cutting it. Serving suggestion: serve with fried chanterelle mushrooms and creamy au gratin potatoes.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E01 Rich Farmland. Bookmark the permalink.
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  • T-bone steak is a tasty piece of beef which should preferably be cut into really thick slices. If you fry it in a pan or grill it, it is a good idea to allow it to remain on the bone for quite a while initially, and then you can just finish it off by browning the sides.

    Ask your butcher for a well-hung piece of meat!

    Marination is a lengthy process and it is actually a myth that you can change the taste and consistency of meat by marinating it for a long time. However, some of the tastes created during marination remain in the cracks of the meat, thus helping to produce a lovely surface for cooking.

    Serves 4.

    PREPARATION:

    • 1

      Mix all the ingredients for the marinade in a large plastic food bag. Add the piece of meat and seal the bag. Allow the meat to absorb the flavors created by the marinade for a few minutes, turning and shaking the bag several times during marination.

    • 2

      Remove the meat from the bag and sprinkle it with salt.

    • 3

      Roast or grill the meat at a moderate temperature for 30-40 minutes, or slightly less if you have the lid on. Finish off by browning all the sides of the piece of meat.

    • 4

      Allow the meat to breathe for at least 10 minutes before cutting it. Serving suggestion: serve with fried chanterelle mushrooms and creamy au gratin potatoes.

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