How to cook my T-Bone steak?
Discussion
Having been sent out by the wife to get a couple of rump steaks from the butchers I got a little distracted by the proper meat.
I ended up buying this bad boy for myself!
Its about 2 inches thick and 855g- So how do I cook it? The internet suggests numerous methods which has left me a little unsure. It would be a real shame to balls it up.
My preference would be medium-rare, I was thinking to do it around 2 mins on each side in griddle pan, then stick the pan in the oven for a further 2-3 mins.
Also with salt, some say to salt it an hour in advance and others say to salt it immediately before cooking.
Any tips appreciated- I really want to cook it now, but unfortunately I have to wait for tonight...
I ended up buying this bad boy for myself!
Its about 2 inches thick and 855g- So how do I cook it? The internet suggests numerous methods which has left me a little unsure. It would be a real shame to balls it up.
My preference would be medium-rare, I was thinking to do it around 2 mins on each side in griddle pan, then stick the pan in the oven for a further 2-3 mins.
Also with salt, some say to salt it an hour in advance and others say to salt it immediately before cooking.
Any tips appreciated- I really want to cook it now, but unfortunately I have to wait for tonight...
If that really is 2" thick, you need to seriously consider a decent digital meat thermometer.
You can always give it your best guess but a "hot" pan isn't always the same temperature nor is the temperature that the steak starts at.
For years I used to give it the hot pan and x minutes routine but It wasn't until I started using a thermometer that I started to get excellent and consistent results.
Having said that, pat the steak dry, sprinkle with salt on either side and leave it on a covered rack to get up to temperature.
Get your pan seriously hot and in with the steak.
I wouldn't use any oil because there's plenty of fat on there and it will soon render down.
Turn after 3 minutes and keep doing that until you get a good colour and then turn the heat right down.
Throw a good knob of (real) butter on the steak and as it melts, spoon it over the steak.
As for internal temperature, if you want medium rare, you need 130f so take it out of the pan when it gets to 120f as it will rise when it's resting.
Put it in a warmed dish, cover with foil and let it rest for at least as long as it was in the frying pan.
Enjoy.
You can always give it your best guess but a "hot" pan isn't always the same temperature nor is the temperature that the steak starts at.
For years I used to give it the hot pan and x minutes routine but It wasn't until I started using a thermometer that I started to get excellent and consistent results.
Having said that, pat the steak dry, sprinkle with salt on either side and leave it on a covered rack to get up to temperature.
Get your pan seriously hot and in with the steak.
I wouldn't use any oil because there's plenty of fat on there and it will soon render down.
Turn after 3 minutes and keep doing that until you get a good colour and then turn the heat right down.
Throw a good knob of (real) butter on the steak and as it melts, spoon it over the steak.
As for internal temperature, if you want medium rare, you need 130f so take it out of the pan when it gets to 120f as it will rise when it's resting.
Put it in a warmed dish, cover with foil and let it rest for at least as long as it was in the frying pan.
Enjoy.
The advice above is good IMO. I'd reverse sear a steak 2" thick.
https://www.youtube.com/watch?v=GZ4xl7XJM08
https://www.youtube.com/watch?v=GZ4xl7XJM08
HD Adam said:
If that really is 2" thick, you need to seriously consider a decent digital meat thermometer.
You can always give it your best guess but a "hot" pan isn't always the same temperature nor is the temperature that the steak starts at.
For years I used to give it the hot pan and x minutes routine but It wasn't until I started using a thermometer that I started to get excellent and consistent results.
Having said that, pat the steak dry, sprinkle with salt on either side and leave it on a covered rack to get up to temperature.
Get your pan seriously hot and in with the steak.
I wouldn't use any oil because there's plenty of fat on there and it will soon render down.
Turn after 3 minutes and keep doing that until you get a good colour and then turn the heat right down.
Throw a good knob of (real) butter on the steak and as it melts, spoon it over the steak.
As for internal temperature, if you want medium rare, you need 130f so take it out of the pan when it gets to 120f as it will rise when it's resting.
Put it in a warmed dish, cover with foil and let it rest for at least as long as it was in the frying pan.
Enjoy.
Thanks! I got the tape measure out it's actually 1.5 inches at its smallest and 2 inches at its biggest. I will give the above a go, I haven't really got time to get meat thermometer today so will haven to chance it.You can always give it your best guess but a "hot" pan isn't always the same temperature nor is the temperature that the steak starts at.
For years I used to give it the hot pan and x minutes routine but It wasn't until I started using a thermometer that I started to get excellent and consistent results.
Having said that, pat the steak dry, sprinkle with salt on either side and leave it on a covered rack to get up to temperature.
Get your pan seriously hot and in with the steak.
I wouldn't use any oil because there's plenty of fat on there and it will soon render down.
Turn after 3 minutes and keep doing that until you get a good colour and then turn the heat right down.
Throw a good knob of (real) butter on the steak and as it melts, spoon it over the steak.
As for internal temperature, if you want medium rare, you need 130f so take it out of the pan when it gets to 120f as it will rise when it's resting.
Put it in a warmed dish, cover with foil and let it rest for at least as long as it was in the frying pan.
Enjoy.
As a simple tip just be aware of with the sear, pan into oven method.
The steak is likely to cook unevenly if you do two minutes a side then pan into hot oven as the hot pan accelerates the cooking of the side "down" in the pan. Better to sear both sides then onto a baking sheet and into the oven. That way you get a more even cook. Or, half the sear time on the second side before going into the oven.
Its all a bit of touch and feel and experience to know whats going to work best. As already mentioned, resting is extremely important. And... you can always pop it back in the oven if its too rare, you can't uncook an overcooked steak!
Tonight, for example, I have 14 chateaubriands to do. All will be seared and left rare then popped into the oven for however long is needed, no doubt a "well done" in there
The steak is likely to cook unevenly if you do two minutes a side then pan into hot oven as the hot pan accelerates the cooking of the side "down" in the pan. Better to sear both sides then onto a baking sheet and into the oven. That way you get a more even cook. Or, half the sear time on the second side before going into the oven.
Its all a bit of touch and feel and experience to know whats going to work best. As already mentioned, resting is extremely important. And... you can always pop it back in the oven if its too rare, you can't uncook an overcooked steak!
Tonight, for example, I have 14 chateaubriands to do. All will be seared and left rare then popped into the oven for however long is needed, no doubt a "well done" in there
KFC said:
21TonyK said:
no doubt a "well done" in there
Just out of interest, do you ever refuse any customer request or will you just serve them up whatever they ask for?However, in the case of onglet we state best served rare or medium rare on the menu and if someone orders it medium or over then staff will suggest trying a different steak because beyond medium is barely edible in terms of texture.
In the case of a few regulars I've got them off well done and happy to just let us cook how we suggest. The main concern from both was fatty meat and buy ordering well done they assume all the fat dissolves. With one we pick a lean piece, cook medium and trim any fat and the other guy just lets us do whatever we think.
21TonyK said:
As a simple tip just be aware of with the sear, pan into oven method.
The steak is likely to cook unevenly if you do two minutes a side then pan into hot oven as the hot pan accelerates the cooking of the side "down" in the pan. Better to sear both sides then onto a baking sheet and into the oven. That way you get a more even cook. Or, half the sear time on the second side before going into the oven.
Its all a bit of touch and feel and experience to know whats going to work best. As already mentioned, resting is extremely important. And... you can always pop it back in the oven if its too rare, you can't uncook an overcooked steak!
Tonight, for example, I have 14 chateaubriands to do. All will be seared and left rare then popped into the oven for however long is needed, no doubt a "well done" in there
I now have a meat thermometer! What temperature should the oven be for this method?The steak is likely to cook unevenly if you do two minutes a side then pan into hot oven as the hot pan accelerates the cooking of the side "down" in the pan. Better to sear both sides then onto a baking sheet and into the oven. That way you get a more even cook. Or, half the sear time on the second side before going into the oven.
Its all a bit of touch and feel and experience to know whats going to work best. As already mentioned, resting is extremely important. And... you can always pop it back in the oven if its too rare, you can't uncook an overcooked steak!
Tonight, for example, I have 14 chateaubriands to do. All will be seared and left rare then popped into the oven for however long is needed, no doubt a "well done" in there
Mr Obertshaw said:
I now have a meat thermometer! What temperature should the oven be for this method?
Some details here click on Low Temp methodhttp://www.donaldrussell.com/cook-the-perfect-stea...
T-bone is always tricky because you've effectively got two different steaks (one fillet one sirloin) and ideally you wouldn't cook a fillet as much as you would a sirloin but the problem with the T-bone is it's all one piece.
Best of luck whatever you decide, that looks a lovely piece of meat. And like Tony says, you can always pop it back in and cook it longer but you can't uncook an overcooked piece of meat. Enjoy! (and remember to post the money shot pictures here)
Best of luck whatever you decide, that looks a lovely piece of meat. And like Tony says, you can always pop it back in and cook it longer but you can't uncook an overcooked piece of meat. Enjoy! (and remember to post the money shot pictures here)
mattdaniels said:
T-bone is always tricky because you've effectively got two different steaks (one fillet one sirloin) and ideally you wouldn't cook a fillet as much as you would a sirloin but the problem with the T-bone is it's all one piece.
Best of luck whatever you decide, that looks a lovely piece of meat. And like Tony says, you can always pop it back in and cook it longer but you can't uncook an overcooked piece of meat. Enjoy! (and remember to post the money shot pictures here)
A good tip is to cover the fillet side with a bit of foil so it cooks a bit less than the sirloin. Fiddly, but it does work.Best of luck whatever you decide, that looks a lovely piece of meat. And like Tony says, you can always pop it back in and cook it longer but you can't uncook an overcooked piece of meat. Enjoy! (and remember to post the money shot pictures here)
Mr Obertshaw said:
I now have a meat thermometer! What temperature should the oven be for this method?
My God...It's a T-bone. You're cooking it at home.
Just season & pan fry it on a medium/high heat for 2 or 3 minutes per side in some oil. Add a knob of butter to the pan when you flip the steak over, spoon the butter over the steak & then put on a warm plate & rest for at least 7 or 8 minutes whilst you make the sauce & plate up.
Keep it really simple would be my advice with something like a nice steak.
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