photo courtesy of PDPhoto.org
T-Bone steak has to be our favourite. I think it’s the combination of meat cooked on the bone (always so much tastier) and the fact you get the piece of fillet and the porterhouse – all in the one steak!
We don’t have it very often; mainly because we just don’t eat such large amounts of meat anymore, but when we do, I absolutely enjoy every mouthful 
Nothing fancy about the meal. A nice big t-bone gets char-grilled and served with a blob of blended together horseradish and butter, salt and freshly-ground pepper. A simple green salad dressed with home-made dressing accompanies.
I don’t have a photo of the actual meal – but here is my dressing recipe and a lovely photo just to whet your appetite
HONEY AND DIJON MUSTARD DRESSING
- 1 cup of sunflower or light olive oil ( I know – I’m the only person in the known universe who doesn’t much like extra-virgin olive oil in their salad…)
- 1/2 a cup of vinegar. I used Champagne vinegar because I had some. Champagne vinegar is quite delicious, try it if you get the chance.
- salt & pepper to taste
- 1 teaspoon of honey
- 1 rounded teaspoon of Dijon mustard
Put everything into a clean screw-top jar or bottle and give it a very good shake. The mustard will help emulsify the oil and vinegar. Use what you need and then store in the fridge.
4 Comments
April 26, 2008 at 10:56 pm
Mmmmm……, my husband and I just love steaks! Thank you for sharing your homemade version of T-bone steaks, dear sweetrosie.
I can’t seem to find very good cuts of steaks from my local supermarkets, but recently a friend introduced me to a mini-market that caters mainly to the expatriate community here in KL and I was happily shopping there for better quality imported stuff and cuts of meats. Problem is, it is rather far from where I stay.
Have a wonderful weekend!
Love and hugs,
choesf
April 27, 2008 at 5:07 pm
beef and horserdish, mmmmmmm a marriage made in heaven, Dad always insists on horseradish with his roast, but the shelf version is such a disappointment to real I am. Unfortunately the horseradish does not pop its head up through many soils in our land but maybe I will get my dear brother to grow us some, and then dear sweetrosie can deliver us a beautiful recipe for our home grown
April 28, 2008 at 5:35 pm
hello dear tiffany
We love roast beef and horseradish too, but honestly, why missout when you’re having a steak 
That’s why I made the savoury butter to have with the t-bone.
You know? I think you could easily grow some horseradish root, although I think it takes a couple of months to mature. Your idea is better – get the dear brother to put some in his Jamie-esque garden
Love you darling – have a lovely day xx
June 19, 2008 at 7:12 pm
At long last the food books are closed and I have time for playing on the computer and, at last, making my way here to have a nosey!!
I love your blog and the photo’s – especially the cupcakes. They look gorgeous!!Looking forward to more interesting times next semester.
Cheers.