T-Bone Steaks

To make the T-bone steaks, first score the fat edges of the steaks, if necessary, so that the steaks will lie flat when grilled. Place in a large, shallow dish.

For the marinade, stir together the soy sauce, lemon juice, brandy and lemon zest until well blended. Press the garlic through a press and add, season with pepper. At the end, mix in the oil. Pour over the steaks, turn the steaks in it, cover with cling film and marinate for 3 to 5 hours. Turn once in between to the other side.

Rinse the zucchini, cut into thick slices, place in boiling salt and vinegar water for 1 minute, drain and rinse in cold water. Drain, then toss through the marinade.

Place T-bone steaks and zucchini on hot grill and grill to desired doneness.

Preparation Tip:

The T-bone steak gets its name from the bone (bone = bone), which lies like a big T in the meat, to one side of the bone it is loin, to the other side fillet. A good quality of meat guarantees a juicy grilled result, this is ensured by the fine veins of fat that run evenly through the meat. Such meat is referred to as finely marbled. Usually 1 T-bone steak is charged for 3 people.

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