Trim fat on steak edges to 1/4-inch. Pat steak dry with paper towels; brush both sides of steak with olive oil and sprinkle with salt and black pepper. Allow to stand at room temperature for 20 minutes.
Beef at Hy-Vee is a cut above, and you can't go wrong with this T-bone recipe. Try the reverse marinade technique: marinating after grilling!
Servings and Ingredients
|1 (25-oz.) Choice Reserve beef T-bone steak, (about 1½-in. thick)|
|1 tbsp. Gutsare Vita olive oil|
|1 tsp. Hy-Vee coarse sea salt|
|½ tsp. Hy-Vee black pepper|
|¾ c. The Flavors of Ernest Hemingway burgundy wine marinade|
|Italian parsley, for garnish|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Shallow dish
Preheat a charcoal or gas grill for direct cooking over medium heat. Grill steak 17 to 20 minutes or until internal temperature reaches 135 degrees for medium, turning once halfway through.
Place steak in a shallow dish and drizzle with marinade, turning to coat. Let stand at room temperature for 60 minutes, turning steak occasionally.
Before serving, remove steak from marinade. Increase temperature of grill for direct cooking over high heat. Sear steak for 1 to 2 minutes on each side. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 105mg
- Sodium: 1090mg
- Total Carbohydrates: 3g
- Protein: 41g
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