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Wednesday, October 3, 2012

After a tough Boot Camp how bout... T-Bone for Supper...

Here's the plan...

Cast iron skillet grilled T-Bone with onions, peppers, mushrooms, zucchini and squash. 

Here's how it happens. 

Given the 1" thickness, the steak goes in for 3-1/2 minutes on each side. 

While the steak is cooking, it's time to sample my favorite "cheap" wine, Barefoot. 

With steak, I'm going with the Barefoot Cabernet. 

Time to flip it. 

While the steak is cooking, prep all the veggies. 

First of the veggies is the onions and peppers. Give 'em 3 - 5 mins and then deglaze with a little of the cab and add the mushrooms. 

By now, the steak is out and resting, the onions, peps and shrooms are done and the zucchini and squash are getting there. 

And that's a hardy yet rustically elegant meal. 

Bon Appetit!

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