T-bone steak in a frying pan
Votes: 9
Time: 25 min.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
A T-bone steak is a tender fillet and a rich striploin cut, separated by a flavorful T-bone. Ideal for grilling, the steak is equally delicious pan-fried. To fully enjoy both types of meat, which have slightly different textures, it's recommended to cook the entire steak to medium-rare. For a delicious steak, all you need is vegetable oil, salt, and coarsely ground black pepper. For even cooking, the steak should be at room temperature. Serve the T-bone steak with your favorite accompaniments, such as mustard, horseradish, or herbed butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- T-bone steak weighing 0.9 kg (approximately 4 cm thick)
- Coarsely ground black pepper
- 1 - 2 tablespoons vegetable oil (such as peanut, corn, or soybean)
- For servingcompound butter
We recommend
Recipes with similar ingredients: beef, black pepper
Cooking the dish according to the recipe:
- Bring the steak to room temperature about half an hour before grilling.
- Heat a large cast-iron skillet over medium heat. Lightly brush the steak with vegetable oil and season generously with salt and pepper. Increase the heat to high, add the steak, and cook, turning once, until well browned, about 7 minutes per side and 4 minutes per side for medium-rare.
- Use tongs to hold the steak and sear the edges. An instant-read meat thermometer inserted perpendicular to the steak should read 125°F (51°C) for medium-rare.
- Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes.
- Remove the tenderloin and strip steak from the bone and slice across the grain. Transfer to a serving platter and serve with mustard, compound butter, or horseradish sauce.
Categories:
recipe / Quick main courses / Pan / Main courses / Meat / / Food Network - recipes
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