Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pan seared t-bone steak. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Cooking the Best T Bone Steak on the Stove & Oven Pan seared, butter basted and Baked. Cut steak from the bone and carve meat across the grain. Pat steak dry and season generously with salt and pepper.
Pan Seared T-Bone Steak is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pan Seared T-Bone Steak is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have pan seared t-bone steak using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pan Seared T-Bone Steak:
- Make ready 1 teaspoon salt
- Prepare 1 teaspoon fresh ground pepper
- Get 3 tablespoons extra virgin olive oil (EVOO)
- Take 1 1/2 lb. T-Bone (steak)
T-bone Steak is one of the best steak cuts and includes a T-shaped bone with meat on each side. Searing in the pan at high temperature and finishing in the oven produces a caramelized crust with juicy meat in the middle. T-bone is a quick and flavorful steak dinner with no marinating required! There are many different types of steak.
Instructions to make Pan Seared T-Bone Steak:
- Sprinkle salt and fresh ground pepper to both sides of the steak.
- Drizzle the EVOO on a medium-high cast iron skillet. Make sure that you begin to see smoke and then place the steak on the skillet.
- Pre-set oven to 350°F and sizzle steak on medium-low for 4 minutes on each side. Place steak in oven for 6-8 minutes.
- (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
T-bone is a quick and flavorful steak dinner with no marinating required! There are many different types of steak. Then cut the steak from the bone and carve the meat across the grain. I'm going to tell you about just a couple different types. To get a perfectly seared steak you need to bring your meat to room temperature, about thirty minutes then I season it with salt and pepper on both sides.
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