Current Events > Cooking some T-bone steaks for the first time

(+) Yeah! (+)

Cooking them in a pan on the stove (my only option aside from roasting, lol).

We splurged on them to have a fancy New Years dinner.

Any tips or things I should know? When it comes to steak I usually cook chuck or cubed or whatever those lean cuts are called (maybe NY strip or skirt, I dont really know). Basically the cheaper steak cuts.

I always cook steak with mushrooms.

@DuranOfForcena

Well done with a fancy catsup on the side

How thick is it? Do you have a cast iron pan?

Look into reverse searing, you should be able to do it with what you have available.

Best fucking steak I've ever had.

https://theonlinegrill.com/reverse-sear-t-bone/

That's just the first site I found, no idea about the quality of the recipe itself but it lays out the concept.

I was able to get some fillets for $15/lb this week and I splurged and bought a couple.

I like the reverse sear method but it takes a long time since you use low heat. If the steak is thin enough you can skip the oven part though and just cook it for maybe 3-4 minutes on each side with some seasonings and butter.

In my case, I wrapped the fillets in bacon and seared them for maybe 1 minute per side, then I put the skillet in a 450 degree oven for about 10-12 minutes. That's the tricky part, getting the oven time correct. I aim for medium rare. If it's slightly more rare or slightly more medium my family's ok with it. I know that's the opposite of a "reverse sear" but it came out pretty good.

I dont know t bones exactly but general steak advice is to make sure the pan is very hot before you put the steak down. Get a good sear on each side, about 2 minutes each. Then I usually lower the heat and toss a bunch of butter and baste until medium rare. You can use a meat thermometer if you have one but I usually go by touch. When you press down you should feel a bit of a bounce. Similar to pressing the inside of your palm. If you push down and its too soft, its still too rare and if theres no bounce then its over cooked.

Well-done: Little to no pink and 160F

this is how to do it

[LFAQs-redacted-quote]

I also forgot that its best to leave the steaks out about an hour so they can get to room temp. Makes for more even cooking. I often will salt them with coarse salt and then rinse it off before cooking. Makes the steak extra tender.