Chef Ted Reader serves up a recipe for tender veal T-Bone steak (also known as a loin chop) with a herb and garlic grilling oil.
His top 3 tips for grilling a veal steak or chop?
Remove veal from the refrigerator 30 minutes prior to grilling to allow the meat to warm up before hitting the grill. This assists with keeping the meat from being shocked when it hits the grill and makes for quicker cooking
Sear the veal over high heat for approximately 3 to 5 minutes per side. Since veal is relatively lean be careful not to overcook. Best served rare to medium at most.
Allow the veal to rest for 5 to 10 minutes, this will help keep the precious juices inside resulting in a more tender, juicy steak.
1½ tbsp (22 mL) Ted Reader BBQ Bone Dust Steak spice or your favorite steak spice
10 plump cloves garlic minced, about ¼ cup (50 mL)
1/4 cup each (60 mL) chopped fresh curly parsley, dill, thyme, and chives (or any combination of fresh parsley, dill, thyme, oregano, rosemary, sage, chives, or cilantro)
Zest and juice of 1 lemon (about 1 tsp [5 mL] of zest & 1/4 cup [50 mL] of juice)
1 cup (250 mL) extra virgin olive oil
10 amaretti cookies, crushed into coarse crumbs, about a ¼ cup (50 mL)
4 Ontario veal T-bone steaks (loin chops), cut about 1 ¼ inches (3 cm) thick and approx. 10-12 oz (284-340 g) each
In a canning jar combine the steak spice, garlic and chopped fresh herbs. Add in the lemon zest and juice. Give it a stir. Pour in the olive oil and give it a stir. Seal and refrigerate until needed. Will keep for 3 days refrigerated.
Fire up your grill, get it hot, 500°F (260°C) plus.
Mix the crushed amaretti cookies into the herby garlic grilling oil, give it a good stir.
Brush veal T-bones lightly with olive oil. Spoon about a tablespoon of the herby garlic grilling oil onto one side of each chop and brush evenly over the surface.
With herby garlic oil side down, place the veal T-bone steaks onto the heated grill. As the veal T-bone steaks grill, spoon another tablespoon of the herby garlic oil mixture onto the top of each steak and brush it evenly across the surface of the veal. Grill 5-8 minutes per side for medium rare doneness basting with herby garlic olive oil mixture, as necessary.
Remove from grill and let steaks rest for 5 minutes covered loosely with a sheet of aluminum foil
Serve with extra herby garlic oil mix.
Source: Ted Reader BBQ