30 November 1999 - BRITS FREE ONCE AGAIN TO EAT T-BONE STEAKS: The
English government says that its countrywide ban on the sale of beef-on-the-bone will be lifted in time for Christmas. T-bones, ribs,
oxtail, and more were outlawed in 1997 after a report linked these
cuts to so-called mad cow disease. The French ban on British beef
will fall soon after.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maytag Blue T-Bone w/Sweet Onion Topping
Categories: Beef, Vegetables, Wine, Cheese
Yield: 4 Servings

4 (1 1/4 lb ea) T-bone steaks;
- 1 1/4" thick, choice or
- better grade
Coarse salt

MMMMM--------------------SWEET ONION TOPPING-------------------------
2 lg Sweet onions
1/4 c Unsalted butter
2 tb Oil
3 tb Dry red wine
1/2 ts Coarse salt

MMMMM--------------------------TO SERVE-------------------------------
3 oz Maytag or other blue cheese;
- crumbled, room temp

Sprinkle the steaks lightly with salt, cover them, and let
them sit at room temperature for about 30 minutes.

TO PREPARE THE SWEET ONION TOPPING: Slice the onions in
half from end to end. Slice each half into 3/4" to 1"
wedges, cutting through the root end so that the wedges
hold together.

Melt the butter with the oil in a heavy skillet over
medium-low heat. Add the onions to the skillet and gently
turn them over in the butter to coat all sides. Cover the
skillet and let the onions cook for 12 to 15 minutes,
until crisp-tender with some brown edges.

Uncover the onions and add the wine and salt. Raise the
heat to medium-high and continue cooking until the onions
color lightly and the excess liquid evaporates, frequently
scraping up any browned bits from the bottom of the pan.
Keep the onions warm.

TO GRILL THE STEAKS: Fire up the grill for a two-level
fire capable of cooking first on high heat (1 to 2 seconds
with the hand test) and then on medium heat (4 to 5
seconds with the hand test).

When grilling T-bones, it's important to keep the smaller,
more tender section of the steak angled away from the
hottest part of the fire. Grill the steaks uncovered over
high heat for 2 to 3 minutes per side. Move the steaks to
medium heat, turning them again, and continue grilling for
2 to 3 minutes per side for medium-rare doneness. The
steaks should be turned a minimum of three times, more
often if juice begins to form on the surface. If grilling
covered, sear both sides of the meat first on high heat
uncovered for 2 to 3 minutes; finish cooking with the
cover on over medium heat for 5 to 6 minutes, turning the
steaks once midway.

TO SERVE: Transfer the steaks to plates, scatter blue
cheese over each, top with the warm Sweet Onion Topping,
and serve hot.

Makes 4 or more servings

Source: Born to Grill by Cheryl and Bill Jamison

From: http://www.recipelink.com

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