Ah, the T-Bone steak—an iconic cut that evokes memories of smoky summer barbecues and fancy steakhouse dinners. It’s a piece of art, really, demanding nothing less than perfection. Juicy, tender, with a hint of char; it’s a steak that deserves to be celebrated.
Have you ever thought about the way the aroma fills the kitchen, teasing your senses and making your mouth water uncontrollably? It’s like a culinary dance, where the sizzle meets the anticipation of that first, glorious bite.
Steps
- Allow the T-bone steak to reach room temperature by leaving it out of the fridge for 30-40 minutes. This helps ensure even cooking and a better texture.
- Preheat your oven to 450°F (232°C) while simultaneously heating a cast-iron skillet over medium-high heat on the stove with olive oil.
- Season both sides of the steak generously with coarse salt and cracked black pepper, pressing the seasoning into the meat to ensure it adheres well.
- Sear the steak in the hot skillet for 2-3 minutes on each side to form a flavorful crust, locking in juices and enhancing flavor.
- Transfer the skillet to the preheated oven and bake the steak for about 10 minutes for medium-rare. Use a meat thermometer to check for your preferred doneness, aiming for an internal temperature of 130-135°F for medium-rare.
- After removing the steak from the oven, cover it with foil and allow it to rest for 10 minutes to let the juices redistribute, ensuring succulent bites.
- Carve the steak by slicing the tenderloin and strip away from the bone, then cut these sections against the grain into slices. Serve immediately, optionally topped with a pat of garlic and herb butter.
Ingredients
- baked T-bone steak:
- 1 T-bone steak, at least 1.5 inches thick
- Coarse salt
- Cracked black pepper
- 2 tablespoons of olive oil for the skillet
- Optional: Garlic and herb butter for finishing
FAQ
- What temperature should the oven be for cooking a T-bone steak?
- Preheat your oven to a high temperature, around 425°F (218°C), to achieve a perfect crust while keeping the steak juicy inside.
- How long should I cook a T-bone steak in the oven?
- For a 1-inch-thick steak, aim for about 10–15 minutes for medium-rare. Adjust the time based on the steak’s thickness and your preferred doneness, using a meat thermometer for accuracy.
- Is it necessary to sear the T-bone before baking?
- Yes, searing the steak for 2-3 minutes on each side in a hot skillet creates a flavorful crust and locks in the juices before baking.
- How should I season a T-bone steak?
- Season with sea salt and freshly ground black pepper, pressing it into the steak. For added flavor, consider using a spice rub or marinade.
- Why is it important to let my T-bone steak rest after cooking?
- Allowing the steak to rest for 5–10 minutes post-cooking helps redistribute the juices, ensuring each bite is tender and moist.
Tips
- Allow the T-bone steak to reach room temperature before cooking by leaving it out for 30-40 minutes. This step ensures even cooking and enhances the steak’s texture.
- Preheat your oven to a high temperature, around 450°F (232°C), and use a cast-iron skillet for searing. This combination helps achieve a flavorful crust without overcooking the inside.
- Generously season both sides of the steak with coarse salt and cracked black pepper. This not only enhances the crust but also boosts flavor, as some seasoning will naturally fall off during cooking.
- Use a meat thermometer to monitor the steak’s internal temperature, aiming for 130-135°F for medium-rare. This method ensures precision and helps avoid overcooking or undercooking the steak.
Equipment
- Cast-Iron Skillet: Essential for searing the steak and transferring it to the oven.
- Meat Thermometer: Crucial for checking the steak’s internal temperature to ensure desired doneness.
- bone steak in the oven.
