What's the best way to cook a T-Bone steak?

[mattdaniels]

Was feeling radical today so got the butcher to saw me a T-Bone steak. It's about 800g and about 3/4" thick. What's the best way to cook it? I like my steak rare, but not blue and no sauces just French mustard so normally go for serloin.

I assume usual rules apply - hot griddle, lubricate the meat not the pan. But I've never cooked T-Bone before. Any tips/suggestions/recommendations?

Edited by mattdaniels on Sunday 14th November 17:20

[Marf]

Same as really.

Smoking hot pan, meat up to room temp, oil the meat, a minute on each side and a minute in a 200c oven.

Pukka.

[mattdaniels]

I like it rare but three minutes seems not a lot of time for a big piece of meat? Also, is rare the right way to have a T-Bone?

Edited by mattdaniels on Monday 15th November 15:29

[Marf]

Thickness is what you cook by rather than weight with steaks.

I tend to give 3/4" steaks 1.5 mins each side with 1.5 mins in the oven for medium to medium rare.

If you want rare 1min each side then 1min in the oven should hit the nail on the head. Or do what I do and aim for medium-medium rare.

Either way with the oven method you tend to end up with a nice juicy tender steak.

[calibrax]

With a t-bone, ideally you want the fillet side less cooked than the strip side. What I do is start off the strip side using a blowtorch to gently sear it before putting the steak in the pan. This ensures the fillet side can be rare, when the strip side is medium-rare.

[IanMorewood]

Rare is fine but 3mins total cooking time would be rather bloody if you ask me after all your talking about a thick bit of meat.

Hot pan, warm meat, little oil on the meat, lay away from you in pan leave alone for about 4mins, flip and leave alone for about 2mins or so before removing from heat and letting rest. Eat with chips and English mustard.

[mattdaniels]

I don't think there is gonna be room on the plate for chips

[MKnight702]

Same as with most steaks. Heat to body temperature, serve, a few seconds under a grill should do it.

[mattdaniels]

You must work in software development, given your misreading of the original spec.

[Pferdestarke]

T bone is a difficult one. You may have perfect meat away from the bone but it could be too rare near it. Pics please!

[mattdaniels]

Pferdestarke said:

T bone is a difficult one. You may have perfect meat away from the bone but it could be too rare near it. Pics please!

Here is the conundrum, out of the fridge getting up to room temperature...

[MKnight702]

Mmmmm. Looks done enough for me, but if you want it done more, that's up to you. Sorry I can't help I guess it can only be up to you to decide when it's done enough for you.

Oh and thanks, my mouth is watering uncontrollably now.

[pacman1]

If you like your steak rare (prefer mine medium to well done) is there any real point buying a T-bone?
The bone never gets hot enough to be useful, ie help to cook the meat via conduction.
You might just as well de-bone it first and cook the two pieces to your liking instead.
Shirly that's simpler?

[mattdaniels]

Raison d'etre for the thread. I like steak rare, but T-Bone might be nicer cooked a different way. Hence asking. I'd like to try something I've not tried before and if I cook it like I cook other steak I will likely end up with a raw mess and as it cost me £13 I'd like to cook it nicely.

Edited by mattdaniels on Monday 15th November 17:40

[calibrax]

To get it up to room temperature, put it on a (room temp) metal saucepan turned upside down. Not sure exactly why this works, something to do with conduction of heat... helps defrost things quicker too.

[hornetrider]

mattdaniels said:

and as it cost me £13

[Pferdestarke]

I would seriously de-bone that mutha! Before the flavour police come along and argue that the bone will add flavour, it won't.

Get it off the bone, season the respective pieces very liberally with salt and pepper and cook it how you want it. Warm a plate in the oven and rest the meat on the warm plate for 5 mins before eating it.

It looks a great piece of meat.

Cooked pics required also!!

PS, you need some home made chips and Dijon mustard.

[Pferdestarke]

hornetrider said:

mattdaniels said:

and as it cost me £13

That's not bad for a hunk of quality meat like that! Although he did pay for the bone which would account for a quarter of the weight.

[zakelwe]

You lubricate your meat do you?

I use a blow torch for the outside, this will add the mineralised taste but not cook it. Then either very hot on each side or use the Alain Ducasse method

http://thepauperedchef.com/2009/04/the-butter-stea...

and our goes here.

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

This latter method is more tricky but even if you slightly do it too much it will still be very tender and juicy.

Andy

[hornetrider]

Pferdestarke said:

hornetrider said:

mattdaniels said:

and as it cost me £13

That's not bad for a hunk of quality meat like that! Although he did pay for the bone which would account for a quarter of the weight.

Yeah I've only just clocked that it's the size of the plate