Then I flipped it, sprinkled that side with salt, and cooked it for about 3 minutes continuing to baste it with butter. Even Tom Colicchio is also a fan of this method, claiming he can "get a crust this way.". Rub steaks on both sides with olive oil and coat both sides liberally with sea salt and pepper. But the crust is off the charts. This Butter T-Bone Steak recipe sets out the steps on how to get T-bone steaks to taste like the steakhouse’s steak. Instead of hellish temperatures, and visible flames, this article claimed that the best way to cook a steak was over medium heat in a skillet bathed in butter . This should have been a simple meal, one requiring little skill beside turning on the stove and plopping a pan on a burner. If you're aiming for a seared crust, a tender and juicy inside and rich flavor in each bite, cooking steak with butter on the stove top might be your best bet. Add the butter, herbs and shallots to your pan and continue cooking the steak, flipping and basting it with the foaming mixture. According to the Auguste Escoffier School of Culinary Arts, one classic approach of cooking steak is pan frying it first and finishing it in the oven. I had some crazy projects planned including a mad braise of a cow tongue, but the first night alone was all about pure unrestrained male gluttony. Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers temperature of desired doneness, about 1 minute longer. In a saucepan, melt the butter and add the onion soup. Then I set the ribeye on its fatty edge upright in the skillet. The result is so palatable that you will never cook a steak any other way. Though I am intrigued by the science, what honestly sold me was the serious food porn on eGullet's site. I worried that all I was going to taste was butter. Because once you see this crust, man...it's hard to look away. On the one side of the T-bone is a strip of the top loin, and on the other side, a smaller piece of the tenderloin, known as the fillet. Transfer to a plates, let rest 5 minutes before slicing. South Africa– Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican Number: 2005/028472/07. I am a little out of my league. It should not be Claudia has a PhD in Physical Activity, Nutrition and Wellness and is a Registered Dietitian. Let the steaks come to room temp for about an hour prior to cooking. . Should a sear it on an iron skillet , broil it , or should I dump a bunch of charcoal into my little hibachi and try to get that sucker as hot as possible? And suddenly, and without warning, my simple meal of meat and potatoes required a science lesson. js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa, United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. Butter T-Bone steak is cooked with simple ingredients but it is all about getting the technique right. Heat an oven sheet to 150°C and place the meat on the sheet. Our offices are for administrative purposes only, no visitors will be accepted without an appointment. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse There is no one best way to cook steak. T-Bone steak is one of the best cuts. 2020 Her work also appears on her website: magdalenaslapik.com. The steak was returned to the skillet on the side it had cooked on the least, sprinkled with salt, and cooked for about 6 minutes. They reguarly reach hellish temperatures of around 1800 degrees. After seasoning your steak, heat the oil in a 12-inch cast-iron skillet over high heat. Auguste Escoffier School of Culinary Arts, How to Grill T-bone Steak, According to a Chef, How to Cook Thin-Sliced Steak Without Drying It Out, Auguste Escoffier School of Culinary Arts: "What Makes a Great Steak", Auguste Escoffier School of Culinary Arts: "Mastering Your Cast Iron Skillet: 2 Staple Recipes", USDA: "Cooking Meat? I adjusted the cooking times, hoping that I could still get a nice a rare steak, but I was just a little off. Season to taste. This recipe is designed for large bone-in steaks such as porterhouse, T-bone, rib-eye and New York strip steak. They even linked to an article by Alain Ducasse , a very muddled essay in the New York Times about how this is the way he likes to cook his steak. I figured it would be a good place to start. In a preheated oven, grill setting to 160°C, place the meat under the grill for 10 minutes. This ensures that you do not overcook or burn the crust in the pan while allowing the inside of the steak to continue cooking in the oven. Mix the garlic, lemon juice and olive oil. Ducasse recommended a steak that was 24 ounces and an inch and half thick. dump a bunch of charcoal into my little hibachi. And it's science that I don't quite understand. And mostly I worried I hadn't been gluttonous enough. I set an iron skillet over medium heat. All Content Copyright © Nick Kindelsperger and Blake Royer. 1st Floor, Block B, North Park, Black River Park, 2 Fir Street, Observatory, Cape Town, 7925, South Africa The material appearing on LIVESTRONG.COM is for educational use only. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the But I think the technique is right. Magdalena has written for The Atlantic, Esquire.com, and The Hechinger Report, among others. We have excellent suggestions for you to try, just check out our recipes.