>This has been a family secret since 1973. Since it’s way too effing cold to grill outside, and not the smartest idea to grill inside the house or garage, I made these for my wife and I last night and decided to write it down and share with others.

If you’re a T-bone steak lover like me, you’ll appreciate the magic that is about to happen. In fact, you’ll love it so much, I’m going to put up a donation Paypal button below so you can cheerfully show your appreciation, AND not feel bad for stealing it and/or sharing it with others.

I can’t stress this enough: DO NOT SKIMP on the T-bones you buy. This recipe isn’t for a Wal-Mart steak! Look for the best butcher shop in your city and spend the extra bucks to get a superior, lean cut. It’s just two steaks! This recipe is flawless, BUT it won’t redeem a cheap piece of meat. Period.


2 T-bone steaks, 1 inch thick cuts (lean, quality cuts)*
1/2 tablespoon McCormick Lemon Pepper seasoning salt
1/2 tablespoon of McCormick Garlic Powder (not salt)
1/4 teaspoon of McCormick Celery Salt
1/4 teaspoon of McCormick Cilantro leaves
1/2 cup of ketchup
2 tablespoons of Worcestershire sauce
Crisco “Butter” non-stick spray

(Optional) 1 bag of Birdseye Broccoli and Cheese frozen vegetables**

*I must repeat this: Spend the money on quality cuts, from the best butcher shop in your city.

Here we go:

In a non-stick baking pan (9.5 x 13.5 x 2″ deep), line with non-stick foil. Spray lightly and evenly with non-stick spray.

In a small mixing cup, stir-in together Lemon Pepper seasoning, Garlic Powder, Celery Salt, and Cilantro leaves. FOR THE LOVE OF ALL THINGS SACRED, DO NOT ADD EXTRA SALT OR PEPPER!

Prep steaks BEFORE preheating oven.

With a table fork, poke about six set of holes into each steak, tops side only.

Rub in seasoning mix TOP SIDE ONLY, firmly and equally over both steaks. Marinating both sides is overkill, voids this recipe and will make your investment useless… and me angry.

Lightly spray a a quick burst of Crisco “Butter” non-stick spray on TOP SIDE ONLY of marinated steaks. Place steaks in baking pan, cover with one sheet of foil (DO NOT SEAL/SPLATTER GUARD) and set aside to marinate at room temp.

NOW – Preheat oven to 450 degrees F.

In a separate small mixing cup or bowl, add and stir together with a fork ketchup and Worcestershire sauce until the two are one forever and let sit at room temp.

This will be your “steak dip” later.

Baking time below is for “medium” cooked steaks. Adjust baking times to suit your taste.

Once oven in preheated, place baking pan of covered (not sealed) steaks on middle rack and bake for 15 minutes. Walk away, don’t watch. Listening isn’t good either. Go shred some junk mail or something. Open up a nice bottle of Merlot. Say something clever to your guest like, “I paid $32 online for this recipe, you better pay me back!”

**If desired, cook the vegetable side dish per instructions.

After 15 minutes, remove baking pan from oven. Place the steaks on a separate plate. Don’t pay attention to the blood or make any judgements. It’s far from done.

Drain fat/juices from pan. Return the steaks to the pan, BUT turn them over (unseasoned side up this time) and place back in oven to bake for another 10 minutes. Cut into the middle of the steak and check to see it is cooked the way you like it.

If not, put ’em back in and bake for 2 minutes and check again. Keep in mind that steaks will continue to “cook” for a few minutes after being removed from heat source.

Once your steaks are cooked the way you like ’em, remove from oven and let sit for at least two minutes.

Serve with side vegetables and ‘copyrighted’ Crash “steak dip” on the side.

Enjoy and let me know how the evening turned out after dinner *wink wink*.

I’ll admit, baking is not as tasty (and fast) as grilling, but it’s a very close ‘second or third place’ in my book. Now, your opportunity to show your delight:

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