This is a recipe that I use to make T-Bone steaks for my hubby. It's easy and your steak will be flavorful and tender. Pls. note I don't measure ingredients when cooking so the measurements are approx. Enjoy!

The lockdown Father’s Day treat home cooked!

Delish!

Another Blue Apron recipe that was a hit at my home! Give it a try and let me know what y’all think! 🤤

We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.

My Husband's Birthday Dinner❣️❣️

Sure, she isn't much for presentation but, she's lip smacking delicious and 10 minutes quick! Even quicker than a McDonald's drive thru!Anyway, on a depressing note, my neighbors wife recently left him. Bottom line? Culinarily speaking? Without her, he couldn't open or even heat up a can of Raviolis if he were literally forced to folks. Bless his sweet little lonely heart!So, a long story short, Mario came over last night starving and desperately, yet sheepishly, seeking any hot, homemade dish. And - BOY - did he want that meal made with the quickness! [starving men are appreciative of literally anything homemade = ADORABLE! ♡]Well, being a culinary instructor, luckily I usually have most any ingredient at the ready and, this is the dish I quickly decided to serve him. Yup! There would only be 10 easy minutes in between a grown Mexican man starving - to a hot, creamy, homemade, buttery, savory, meaty, charred, tummy filling, rib stickin', carb packed, USA Southern comfort food dish in his mouth and tummy! [excuse my elongated sentence] 😆But, if you do find yourself with a few extra minutes, carmelize some sweet Viadailla onions in salted butter, a dash of black pepper and olive oil. Then, add some fat, juicy button mushrooms and a splash of white wine to top your steaks with. They're always an appreciated addition! Another great addition is chilled bacon grease smeared thick on your pre-baked potatoes as opposed to garlic olive oil as listed below.Also,

If you ask your butcher to leave the whole rib attached to a T Bone steak, and cut it 2” thick, you end up with what is called a Tomahawk steak. The meat alone weights 2 pounds, enough for four people. If you have an air fryer oven, the rib bone is sawed off on request by the butcher so the steak will fit.With the rib attached, this steak can be 20” long, it fits on my big charcoal grill. Medium rare in 20 minutes. Right over the hot mesquite charcoals. Same time it takes to grill soaked corn on the cob. Our local butcher sells Tomahawk steaks during the Holidays, and our National Holiday, Fourth of July, is this week.You can make my stuffed baking potato recipe in the airfryer or oven and cook soaked corn in the husk on the barbecue while finishing the steak, and make the salad, so all dinner items are ready at the same time, under an hour. I freeze fresh strawberries and puree them in the food processor with whipped cream, 1 hour, or greek yoghurt, 5 hours for ice cream dessert. With a few drops of home made strawberry liqueur, see recipe.Here is our Fourth of July Holiday dinner.

My own personal favorite recipe.

Yummy 😋

This is a quick delicious entree with a simple sauce, great over mashed potatos!

This is a very common way to cook steak. Seasoned only with salt and pepper then finished by basting with garlic and thyme butter for a perfect flavor that doesn’t drown out the taste of the steak. I aim for medium rare (135F internal temperature. Adjust cooking times to your desired rareness and use meat thermometer if you are unsure.