Pan Seared T-Bone Steak
Pan Seared T-Bone Steak

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, pan seared t-bone steak. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Recipe courtesy of Food Network Kitchen. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak.

Pan Seared T-Bone Steak is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Pan Seared T-Bone Steak is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pan seared t-bone steak using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pan Seared T-Bone Steak:
  1. Take 1 teaspoon salt
  2. Take 1 teaspoon fresh ground pepper
  3. Get 3 tablespoons extra virgin olive oil (EVOO)
  4. Make ready 1 1/2 lb. T-Bone (steak)

Cut steak from the bone and carve meat across the grain. Pan-seared T-bone steak cooked in a cast iron skillet with garlic, butter, and fresh rosemary. Remove steak from pan and transfer it to a cutting board. The only variable is when you sear the steak in the cast iron pan, or finish it on the grill.

Instructions to make Pan Seared T-Bone Steak:
  1. Sprinkle salt and fresh ground pepper to both sides of the steak.
  2. 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.
  3. 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.
  4. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)

The final step to get a crust on the steak shouldn't take more than two. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). On a high heat sear/seal one side, turnover and seal the other side, turn the temperature down and cook till medium-rare, the whole process really The pan might be simply conducting too much heat into the thin steak to brown the outside before the inside is finished. Thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics. Kosher salt and freshly ground black pepper.

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