A T-bone steak is a prime cut of beef that gets its name from the T-shaped bone that divides it. It is cut from a cross-section of the strip loin and the tenderloin, two of the most tender sections of beef.

Ingredients

• 1 1/2 pound bone-in T-bone steak
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil

Directions

A half-hour before cooking, remove the steak from the refrigerator. Dry with paper towels and season generously with salt and pepper.

To Pan Sear

Heat a cast iron or large, heavy skillet over high heat. Add oil to the hot skillet and when it begins to smoke add the steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side or until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare.

To Grill

Preheat an outdoor grill. Whether you’re using a charcoal, gas, or electric grill, get it heated to about 500ºF (260ºC). Coat the steak with the olive oil. Place the steak in the hottest part of the grill, usually the middle. For rare, cook it for 2 minutes on each side and then move it to the cooler part of the grill, usually the edges, for another 6-8 minutes. For medium rare add 1-3 minutes and for medium add 3-5 minutes to the total cooking time.

To Broil

Turn on the broiler and heat to about 550ºF (290ºC). Also, position the top rack 5 inches (12 cm) from the top of the broiler. Coat the steak with the olive oil. Place the steak in a grill pan or broiler pan and place the pan on the top rack of the preheated broiler. For rare, close the door and allow the steak to cook for 4 minutes, turn the steak over and cook for another 4 minutes. For medium rare, add 1-3 minutes and for medium, add 3-5 minutes, to the total cooking time.

To Sear-Roast

Turn on the oven and heat to 450ºF (230ºC). Heat 1 tablespoon of olive oil in a cast-iron skillet or another heavy pan on a stovetop burner, over high heat. Place the steak in the hot pan once the oil begins to smoke. Reduce heat and sear on each side for 4 minutes. Remove the skillet from the burner and transfer the skillet to the preheated oven and roast for 6-8 minutes.

Reverse Sear

Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet. Place the baking sheet on the center rack of the hot oven. Cook until the internal temperature reaches 10°F lower than your desired final temperature. Remove and let steaks rest for 5 minutes, covering lightly with foil. Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. Add the oil and sear steaks for one minute each side.

To Finish

Transfer the steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain. Add a topping if desired.

Toppings:

Cook a sliced onion in butter until soft and golden. Pour over sliced steak and serve.

Make a flavored butter and pour over the finished steak before serving.

Grill whole mushrooms and place them in a dish with melted garlic butter. Pour over the finished steak.

Cooking Guide

Posted by Jovina Coughlin in Beef, mushrooms Tags: how to cook steak