The classic T-Bone gets a twist with an easy Greek seasoning blend. Sprinkle it on your Certified Hereford Beef steaks and vegetables for a Mediterranean flair.
The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.
2 Certified Hereford Beef T-Bone steaks, cut 1 inch thick (about 1 pound each)
1 medium lemon
1 tablespoon Greek seasoning
1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups)
2 cups halved grape tomatoes
1/3 cup crumbled feta cheese
Salt and pepper
Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.
Remove bones; carve steaks into slices. Season with salt, as desired. Serve steaks with potatoes and cucumber and tomato salad.
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.More About Cuts