T Bone Steak Cooked in a Clipstone and Japanese Style

Clipstone is a small village in North Nottinghamshire. Many of the villagers experiment with recipes gathered from around the world. This is my recipe that was published in the village newsletter.

Recipe for T Bone Steak Japanese Style


T Bone or Porterhouse Steak per person. (The Porterhouse contains a larger portion of the tenderloin than does the T-bone and thus is even more mouth-wateringly tender.)

Teriyaki Sauce (most Supermarkets sell this)

Fresh Button Mushrooms

Packet/ready made mix of Brandy & Peppercorn Sauce

Red and green chillies (half of each per steak)

King Edward potatoes

Olive Oil



Side salad


1. Take the steaks out of the vacuum packaging two or three hours before serving. Wash and place in a bowl. Pour over the Teriyaki Sauce and prod the steaks with a fork.

2. Chop up the chillies and press into the meat on both sides. Cover and leave for a few hours.

3. Peel and cut the potatoes into 1/4 inch slices/chips. Place on a baking tray and lightly coat with Olive Oil, salt and black pepper. Cover with cling film.

4. Wash and cut the course end from the asparagus and place in a pan of cold lightly salted water.

5. Prepare the Corn-on-the-Cob by removing leaves and strings. Wash and place in a cold pan of lightly salted water.

6. Make salad from any ingredients to hand and store in refrigerator.

Timings... great cooks and lovers appreciated the importance of timing. Too early, too late or just right can be the difference between a great experience or frustration and disappointment.

1 Hour Before serving

Heat oven to 210c

45 Minutes

Put tray of chipped potatoes into oven

Peel and slice the button mushrooms

25 Minutes

Heat a frying pan lightly coated with olive oil until VERY HOT

20 Minutes

1. Lay the steaks in the frying pan. Try to keep the chillies previously pressed into the meat (keep the heat ON)

2. Start cooking the asparagus and Corn (slow boil)

15 Minutes

Turn steaks (keep the heat ON)

10 Minutes

1. Turn steaks (turn heat down to simmer)

2. Add mushrooms and pepper sauce

Serve Order

1. Chips from oven

2. Asparagus

3. Corn

4. Steaks

5. Pepper and Mushroom Sauce

6. Salad

Times will vary according to your cooking appliance. The amount of ingredients will depend on the size of your dinner party.

This is an almost foolproof method for cooking steaks, but it works particularly well for T bone or Porterhouse cuts.

Of course, to complement the meal a good, strong red wine must be served along with good conversation and a lot of laughter.

The Ideal Entree

Oxtail Soup

The Ideal Dessert

Chocolate Fudge Cake

If any of your guests are vegetarian, just serve then the salad and asparagus with a big bread roll and lots more wine.

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About The Author, Ann Coveney
Ann Coveney is a freelance writer and part time school teacher. She can be hired to write articles on a wide range of topics. The web site she uses the most for low cost travel and hotel booking is http://www.AskVicki.co.uk