PAN SEARED T-BONE STEAK
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
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
ALL-AMERICAN T-BONE
For a special supper, try this classic American cut from the sirloin. The steak has a T-shaped bone with meat on each side, perfect for sharing
Provided by Chelsie Collins
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.
- Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it's soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
- Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.
Nutrition Facts : Calories 808 calories, Fat 64 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 57 grams protein, Sodium 0.6 milligram of sodium
ROCK'S T-BONE STEAKS
This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.
Provided by Rocky
Categories Meat and Poultry Recipes Beef Steaks
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
- Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g
GRILLED T-BONE STEAKS WITH BALSAMIC ONION CONFIT
Provided by Julie Loria
Categories Onion Father's Day Backyard BBQ Dinner Vinegar Steak Summer Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
- 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
- 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
- 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
- 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.
TEXAS T-BONES
A rub of fresh garlic and crushed black peppercorns takes grilled steak to new flavor heights!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h28m
Yield 4
Number Of Ingredients 8
Steps:
- Trim fat on beef steaks to 1/4-inch thickness. Rub beef with garlic. Press pepper into beef. Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice; reserve.
- Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness, turning halfway through grilling. Sprinkle with salt and pepper.
- Place beef on warm platter; remove bone. Cut beef at slanted angle into thin slices. Serve with butter mixture.
Nutrition Facts : Calories 415, Carbohydrate 1 g, Cholesterol 145 mg, Fat 2, Fiber 0 g, Protein 44 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg
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