T-Bone steak cooking

I like to coat pan w/ canola oil, sauté onions cut large with the steak, a little garlic powder salt and pepper, cover the pan and cook on med. if you like a little burn, then I throw it in the broiler after it's cooked.  When the steak is done, I throw in a can of mushrooms. Now I want one. I love to dunk mine in ketchup but I get yelled at.

Try using sea salt to season, that and ground peppercorns make a nice easy fix, or if your daring cook it in some red wine, do not use cooking wine it has way to much salt, use regular table wine.
 
 
Good luck!
 
Dawn

Dear rwbeagles,
 
The best way to make a steak:
 
1. Lay quietly on the couch while mom starts marinating the steak.
2. Ferociously bark like the mailman is at the door, like, LOUD. This distracts mom and makes her go look out the blinds.
3. While mom is looking out of the blinds, steal the steak off the counter.
4. When mom notices you have the steak, drag it out the doggie door and into the dirt.
5. Consume steak that is now covered in sticks and dirt and leaves.
 
Love, Pirate

[sm=rotfl.gif]Megan

As far as cooking other than grilling I am not sure but for marinade or seasoning we love Stubbs Marinade (I like the pork marinade the best b.c it is spicy and the beef is not so spicy).  We also like the McKormicks grill mates for a rub.  One of my very FAVORITE things to put on meat is Angelo's Gourmet seasoning.  It is awesome on anything from fish, to chicken, to beef to steak!  I am not sure if they sell in the store but the Bar B Que place has it and it is well worth the trip to get a big bottle of it and have an awesome barbque meal while you are there.  It is in Fort Worth off of White Settlement pretty close to University. 

Good luck and let us know how it goes and how you did it.  I like debv53's idea, especially the mushrooms and I would probably add some onion too and make it almost like salisbury steak!
 
EDA: duh!  She adds onions to hers too!  You might wrap them up in foil with red wine and some good seasonings and cook at a low temp, like 250 or 350 for awhile.  Not sure on time.  This is how I made a brisket recently and it was so good!

I've got two Stubb's rubs. Chile-Lime and Rosemary-Ginger. I like Emeril LaGasse's stuff.
 
Here's the homemade marinade/barbecue sauce that my wife's family uses. We got from her mom. It's called jiffy barbecue sauce, though it takes a while to make.
 
1/2 cup oil
3/4 cup chopped onion
3/4 cup ketchup
3/4 cup water
2 tsp. salt
1/2 tsp. pepper
1/3 cup lemon juice
3 Tbsp. Sugar
3 Tbsp. Worcestershire Sauce
2 Tbsp mustard
Cook onion in oil until soft. Add remaining ingredients. Simmer 15
minutes. Enough sauce for basting and serving with 2 chickens. Or, in
the ingredient list, try some red wine vinegar instead of lemon juice.
 
 
Hope that works out.
 

Wow, I guess I'm a steak snob.  I like a good ribeye, delmonico, key club steak.  These are all the same cut.  I like wet aged steaks from "Fresh Market"  They are the most tender and highest amount of speckled marbeling.  I'll get a steak close to 2 inches thick.  Usually it'll be almost if not 1 pound of steak.  Here it costs about $15 US dollars.  I'll let the steak rest at room temperature for at least 1 hour and not more than 2 hours.  I want the steak to be room temperature.  I'll then get a cast iron pan good and hot on medium high heat.  Salt and add fresh ground pepper to one side.  Pat it into the steak and throw it on the pan.  This is not blackening but is very close in process.  It will however generate alot of smoke so do it outside if posssible.  ***Don't move the steak*** until it forms a crust.  This will take about 2 minutes and you can tell when, with very little preassure, you try and slide the steak by pushing it sideways.  If it doesn't move"with light pressure", it is not ready.  Wait a little longer but don't mess.  Salt and fresh pepper on the top getting it ready for flipping.  Flip and repeat.  Remove steak to some kind of grate and let sit for at least 40 minutes in a draft free place.  I put mine in the microwave.  Not turning it on mind you.  After 40 minutes or 1 hour after my bake potatoes are done.  I increase the oven to 425 and place my steak back in the pan that I used before and bake for 9 minutes for R-MR.  It's awesome!!!  You won't get that red line of raw in the middle and MW toward the outsides.  It cooks even throughout.  This came from a cook book but can't remember where.  I have a searing plate on my grill but it's to small for more than 2 steaks and unless I want to mess with coals I'll use this method as it's fool proof and actually the best tasting.  Hope you try it and like it.  People rave about it all of the time.  However, if you put ketchup or marinade it in Italian dressing you probably won't like it.  Also, if you don't like R,MR or at least M then this is not for you.

My husband likes his dead, I on the other hand like mine with a little moo still left in it!
 
I will try that next time, thanks!
 
Dawn