PAN-FRIED T-BONE STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- About 1/2 hour before cooking the steak, bring it to room temperature.
- Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
- Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
- Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
CAJUN T-BONE STEAKS
Grill these tasty Cajun T-bone steaks for a summer barbecue or a big Father's Day lunch.
Categories Barbeque dinner party Father's Day dinner meat
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steaks on a rack set on a baking sheet. Sprinkle the spice mixture evenly on both sides of the steaks (use all of the spice mixture). Let the steaks sit on the rack at room temperature for 30 minutes and up to 1 hour.
- Preheat a grill to medium high. Lightly oil the grates. Place the steaks on the grill, cover and cook until dark grill marks form on the underside and the steaks release easily from the grill, about 6 minutes. Flip the steaks and continue cooking until a thermometer inserted into the center registers 125˚ for medium rare, 5 to 7 more minutes. Remove to a cutting board and let rest 10 minutes before slicing.
BIG T-BONE STEAK
Steps:
- Allow the steak to rest at room temperature for 35 minutes before cooking.
- Heat a large cast-iron skillet over high heat. Meanwhile, generously sprinkle the steak on all sides with salt and pepper. Once the skillet is hot, add the butter and oil and swirl until the butter melts.
- Once the butter begins to foam, place the steak in the skillet and sear for 4 minutes. Flip the steak and add the thyme and garlic to one side of the skillet. The thyme will pop and fry in the butter and oil, then will settle in a few seconds. Cook until a thermometer inserted in the thickest part of the steak registers 120 degrees F, about 4 minutes, then tilt the skillet a bit to collect the butter and oil and use a large spoon to baste the steak. For a medium-rare steak you can cook 4 more minutes, then remove it from your skillet at 125 degrees and let it rest for 10 minutes to reach 135 degrees F.
- Carve the meat off the bone and slice the steak into strips. Sprinkle with the flaky salt and the fried thyme sprigs and serve.
CAESAR T-BONE STEAK WITH STOUT PAN SAUCE
An anchovy and garlic rub adds big umami flavor and an almost dry-aged character to this juicy T-bone. Chopped Basket Ingredient: T-bone steaks
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast the potatoes until golden and tender, about 40 minutes.
- Preheat the grill to high heat.
- While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare. Let the steaks rest while making the sauce.
- Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot. Stir in the shallots and cook until golden, about 3 minutes. Whisk in the beer, Worcestershire and hot sauce. Simmer until the liquid is reduced to half, about 4 minutes. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. Season the sauce with 1/4 teaspoon salt and pepper to taste.
- Slice the steaks and serve with the sauce and potatoes.
PAN SEARED T-BONE STEAK
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
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.
CAJUN RIB-EYE STEAK
Categories Beef Low Carb Backyard BBQ Dinner Meat Steak Winter Tailgating Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.
More about "cajun t bone steak recipes"
T-BONE STEAK IN A BROWN ONION GRAVY. CAJUN STYLE!
From youtube.com
Author Ted Chef BourqueViews 8K
CAJUN T-BONE STEAKS | PUNCHFORK
From punchfork.com
BEST EVER CAJUN BUTTER STEAK · EASY FAMILY RECIPES
From easyfamilyrecipes.com
{HOW TO COOK PERFECT} T-BONE STEAKS - SELF PROCLAIMED …
From selfproclaimedfoodie.com
BLACKENED STEAK - STEAKHOUSE STYLE
From gritsandpinecones.com
CAJUN BLACKENED STEAK WITH SUGAR SNAP PEAS : RECIPES : COOKING …
From cookingchanneltv.com
CAJUN T-BONE STEAK - BLACKWELL ANGUS
From blackwellangus.com
HOW TO COOK T BONE STEAK IN OVEN (EASY BEGINNER RECIPE) - SIP …
From sipbitego.com
CAJON T-BONE STEAK RECIPE - BRAVEHEART FOODS
From shop.braveheartfoods.com
HOME SWEET HOME: JUST FOR TWO | THE PIONEER WOMAN | FOOD …
From foodnetwork.com
CAJUN GRILLED STEAK | MCCORMICK
From mccormick.com
40 BEST STEAK DINNER RECIPES - EASY STEAK DINNERS - THE PIONEER …
From thepioneerwoman.com
CAJUN T-BONE STEAK - PREFERRED ANGUS
From preferredangus.com
BEST CAJUN T-BONE STEAKS RECIPE - HOW TO MAKE CAJUN T-BONE …
From thepioneer-woman.com
BEST CAJUN BUTTER STEAK RECIPE - HOW TO MAKE CAJUN …
From delish.com
CAJUN T-BONE STEAKS WITH MEXICAN RICE - TASTE.COM.AU
From taste.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love