Best 2 Big T Bone Steak Recipes

**T-Bone Steak: A Savory Culinary Journey**

T-bone steak, a culinary masterpiece, offers a tantalizing combination of flavors and textures that have captivated steak enthusiasts for generations. This iconic cut, derived from the short loin section of the steer, is renowned for its distinctive T-shaped bone, which separates two contrasting cuts: the tender and flavorful strip loin (New York strip) on one side and the juicy and marbled tenderloin (filet mignon) on the other. As a result, each bite of a T-bone steak provides a harmonious blend of lean and fatty textures, delivering a symphony of flavors that dance on the palate. This article presents a curated collection of T-bone steak recipes, each meticulously crafted to highlight the inherent qualities of this exceptional cut. From classic pan-seared techniques to innovative marinades and grilling methods, these recipes promise an unforgettable culinary experience. Whether you prefer a traditional approach or crave a unique twist, this comprehensive guide has something to satisfy every palate. So, prepare to embark on a delectable journey as we delve into the art of cooking the perfect T-bone steak.

Here are our top 2 tried and tested recipes!

PAN SEARED T-BONE STEAK

Pan Seared T-Bone Steak image

Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 3

Ingredients

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Steps:

Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

PAN SEARED T-BONE STEAK

Pan Seared T-Bone Steak image

Tender, juicy pan-seared T-Bone steaks are seasoned with savory steak seasoning, seared to perfection, then basted with a garlic herb butter! The flavor is out of this world delicious, and the steaks pair wonderfully your favorite steakhouse sides!

Provided by Angela

Categories Beef Dishes Dinner Recipes Entrees Main Course

Time 30m

Number Of Ingredients 6

Ingredients

1 Tbsp olive oil ((extra virgin))
12 oz T-Bone Steak
1/2 Tbsp steak seasoning ((see recipe))
3 cloves garlic ((peeled))
4 sprigs fresh rosemary ((rosemary and thyme are my preferred herbs, dried works well too))
1 Tbsp butter

Steps:

Preheat your oven to 'oven finish' your T-bone if you have a thick-cut steak (1 1/2 inches in thickness or more). Heat the oven to 400°F (205°C) and make sure to use an oven-safe skillet.
Heat your medium to large cast iron skillet or heavy-bottomed frying pan with the olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.
While your skillet is heating, season both sides of your steak generously using the homemade steak seasoning (1/2 to 1 Tbsp portion of seasoning). Pat the seasoning into place, and do not rub it into the steak as the seasoning can accumulate rather than being spread evenly. *Don't forget to season any fatty strips and the sides of your T-bone steak!
Place your seasoned T-bone steak, garlic, and herbs in the hot skillet and allow the steak to cook, without moving it, for 4 minutes or until browned and caramelization has begun.
Turn your steak over and cook on the second side for 4 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon (or 'arroser') the butter over the steaks to add moisture and flavor back into your cooked steak.
The steaks are done when both sides are browned and have an internal temperature of 135°F (57°C). Thick-cut T-Bone Steak: Alternatively, place your seared T-bone into the oven to finish. Cook in the oven until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) degrees for medium.
I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.
Use a square of aluminum foil to loosely 'tent' over your steaks while resting, then allow the steaks to rest for 10 minutes before serving.

Nutrition Facts : Calories 500 kcal, Carbohydrate 2 g, Protein 36 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving

Tips

Choose a T-bone steak that is at least 1 1/2 inches thick for the best results.
Bring the steak to room temperature before cooking to ensure even cooking.
Season the steak generously with salt and pepper, or your favorite steak seasoning, before cooking.
Cook the steak over high heat to sear the outside and lock in the juices.
Reduce the heat to medium-low and continue to cook the steak for 6-8 minutes per side, or until it reaches your desired doneness.
Let the steak rest for a few minutes before serving to allow the juices to redistribute.

Conclusion

The T-bone steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you grill it, pan-fry it, or broil it, following these tips will help you create a perfect T-bone steak every time.