T-Bone

[Lefty Guns]

I bought a lovely big steak from my local butcher, it's about 26oz and beautifully marbled, dark brown beef.

I've taken it out of the fridge, going to let it sit for a few hours before cooking it. I've got a really old cast iron griddle pan - I'll sear it both sides the shove it in the oven.

Any idea how long it might take in oven to get it pink (not too bloody?). I'm thinking about 12 minutes at 200...

Ta
Lefty

p.s. any suggestions on what to have with it? I was going to do my usual of mash, peas and mustard but fancy something a bit different. If I had a deep frier I'd do chips... Feckin hate oven chips.

[Shaw Tarse]

To test how much a steak is cooked there is the touch finger & thumb test.
Touch pointy finger to thumb & prod fleshy bit = rare
Touch up your's finger to thumb = medium.
Thumb to ring finger = overcooked.
Jacket spud?
Or even New Pots with plenty of butter?

[Papoo]

Shaw Tarse said:

To test how much a steak is cooked there is the touch finger & thumb test.
Touch pointy finger to thumb & prod fleshy bit = rare
Touch up your's finger to thumb = medium.
Thumb to ring finger = overcooked.
Jacket spud?
Or even New Pots with plenty of butter?

What/how are you touching?

I'm pretty good at judging a steak by just prodding and feeling how firm it is. Have a bash at that.. once you can, it's a good skill to have..

[Lefty Guns]

Well, it's resting as I type this...

I just made a small cut in the top to have a look - 12 minutes is ok, maybe a wee bit closer to medium than I would prefer.

[JonRB]

Lefty Guns said:

Well, it's resting as I type this...

It's not resting! It's bleedin' dead! It has shuffled off this mortal coil and joined the crowd invisible! This is an ex-cow!

(sorry)

[Shaw Tarse]

Papoo said:

Shaw Tarse said:

To test how much a steak is cooked there is the touch finger & thumb test.
Touch pointy finger to thumb & prod fleshy bit = rare
Touch up your's finger to thumb = medium.
Thumb to ring finger = overcooked.
Jacket spud?
Or even New Pots with plenty of butter?

What/how are you touching?

I'm pretty good at judging a steak by just prodding and feeling how firm it is. Have a bash at that.. once you can, it's a good skill to have..

It's a basic guide to cooking a steak,(for newbies) similar to you feeling how firm it is.
Touch your pointy finger to your thumb & prod the heel/fleshy bit at the base of your thumb = rare
Up yours/middle finger to thumb = medium.

[Lefty Guns]

Well, st, I did overcook it a bit but it was awesome!

Dog's happy too because she's now got a bone to chew for the evening.

For anybody local to me - Findlay and Leiper in Insch do fking good t-bone steaks. In fact, judging by the size of the fillet side - it's more like a Porterhouse I got. Right from the end of the hanging rack of beef too so it was properly matured throughout...

[Mobile Chicane]

I envy those with access to a good butcher. Round here it's Waitrose (the best of a bad lot) or nothing.

However I'd have heated the pan as hot as it will go, seared the steak both sides for a minute, seasoned it, turned the heat down to medium and given it a few minutes of turning either side for a nice dark brown crust to develop, then stuck it in a very low oven for 5 minutes to rest, not cook.

Nothing-at-all is my favourite steak accompaniment - except for a bit of bread to mop up the juices.

[Lefty Guns]

Wife out so I'm doing this again tonight before I hit the whisky shelves.

I reckon a blast either side in a really got skillet then 5 or 6 minutes in oven...