T-bone steaks contain part of the tenderloin and top loin. However, the steak contains less tenderloin than a Porterhouse. The bone on the steak has a "T" shape, which gives the steak cut its name. A heavy-duty non-stick frying pan with a thick bottom will cook the steak to your desired doneness. Adjusting the heat on the hob allows you to sear the steak properly and to cook it to your desired temperature range.
- Skill level:
- Moderately Easy
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Things you need
- 1 tbsp vegetable oil
- Meat thermometer
Remove the T-bone steak from your refrigerator. Allow it to sit out at room temperature for 30 minutes to one hour.
Heat a skillet large enough to hold the T-bone steak over high heat.
Add 1 tbsp of vegetable oil to the pan. Heat the oil until it begins to smoke.
Place the T-bone steak in the pan. Reduce the heat to medium-high. Cook the steak for four minutes on each side or until it browns to sear it.
Reduce the heat on the hob to medium-low. Cook the steak until it registers to the desired cooking temperature on the thermometer. Season the steak if you desire with salt or pepper.
Remove the steak when the temperature is five degrees below the desired temperature because the temperature can rise by five degrees when the steak rests. Transfer the steak to a wire rack or cutting board. Allow it to rest for 10 minutes. Remove the steak from the bone and cut it across the grain.
Tips and warnings
- A rare steak has an internal temperature between 125 and 130 degrees Fahrenheit. A medium-rare steak has an internal temperature between 130 and 140 degrees. A temperature between 140 and 150 degrees indicates a medium steak. A medium-well steak has an internal temperature between 150 and 160 degrees, and a well-done steak has a temperature between 160 to 170 degrees.
- Wash your hands and kitchen utensils before and after handling the raw steak to prevent a food-borne illness.
- Avoid turning the steak with a knife or fork because it will cause the juices to drain, resulting in a dry steak.
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