Lemon rosemary T-bone

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

T-bone – the beautiful merger of two cuts, a New York strip loin on one side and a slice of tenderloin on the other, joined by a delicate T-shaped bone. A T-bone is best prepared for sharing, as the meat of one cut can serve two. Serve it on a platter and carve it in front of your guests just before eating... and many would argue meat on the bone is juicier.

Ingredients

2 (10-ounce) T-bone steaks, 3/4-inch thick

1/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

2 teaspoons fresh rosemary, minced

1 teaspoon dried oregano

2 teaspoons fresh thyme, minced

Sea salt and freshly ground pepper

Preparation

In shallow glass bowl, combine olive oil, lemon juice, rosemary, oregano and thyme. Add steaks and turn to coat with mixture. Cover and chill for 2 hours.

Preheat grill or skillet to high; lightly oil grill or skillet and reduce to medium-high heat. Season with salt and pepper. Grill steaks 6 to 8 minutes per side for medium rare. Remove from grill. Tent with foil and let stand 20 minutes prior to serving. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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