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Festival Foods' Towering T-Bone: A dining experience
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Towering T-Bone a plate

The Towering T-Bone from our Meat Department isn't unique just because of its size, but how you cook it too! That's because you cook it standing up on the grill. So no char marks or anything. Sounds weird, right? It may sound weird, but it tastes AMAZING.

While I am no red meat expert, I've had my share of really good steaks from a variety of restaurants that specialize in giving their guests great cuts of meat from Ruth's Chris to The Palm in New York to Bull & Bear in Orlando. I have to say -- honestly -- I would put this steak up against any of those. It's super buttery, velvety and juicy. And all I put on it was salt and

t bone edit

It's a special occasion type of entree for a few reasons:

1. It's big. The steak in this picture fed two adults and we had leftovers.

2. It takes time. But that's the thing about 'good things,' right? You're going to grill it, standing up, on medium high heat – maybe with some moistened hickory wood for some extra flavor and color -- for 45 minutes to medium rare. Then, you let it rest for 5 minutes. After that, you get to carve it -- also as it stands up.

3. It creates an incredible dining experience. While it's not super fast meal, it is one of those things you can put on the grill and really not have to pay attention to it. You don't have to turn it over and you don't have to hover over the grill to keep an eye on its progress.

I'd suggest making this is a Friday or Saturday night kind of meal. That way, you can put it on the grill -- mine tasted awesome even on a gas grill -- have an appetizer and a glass of wine and then get to the entree. 

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