Cast Iron T Bones With Pan Sauce Recipes

SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
• Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
• Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
• Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
• Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
• Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
• Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.

PAN-FRIED T-BONE STEAK

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.

SUNNY'S T-BONE STEAK WITH EASY BEARNAISE SAUCE

Steps:

• For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
• Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
• For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
• Serve the bearnaise sauce over the steaks.

BONE-IN RIB-EYE WITH GREEN PEPPERCORN PAN SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Sprinkle the steaks with salt and pepper. Heat a large cast-iron pan over high heat. Add the oil. Sear the steaks on both sides until a nice crust form, about 3 minutes per side. Place the pan in the oven and cook until desired doneness is reached. When the steaks come out of the oven, take the steaks out of the cast-iron pan.
• Place the pan on medium heat. Add the shallots to the pan with the thyme. Using the rendered fat from the steaks that is still in the pan, saute until the shallots begin to caramelize, 7 to 10 minutes. Deglaze the pan with the cognac and take the thyme out. Add the beef demi in with the green peppercorns and Dijon. Bring to a simmer, and then add the cream, honey and 1 tablespoon salt. Stir and pour over the steaks.

PAN SEARED T-BONE STEAK

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.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.