Skillet T-Bone Steak Recipe - The Recipe Critic (2024)

FAQs

What is the best cooking method for T-bone steak? ›

Grilling is the preferred at-home choice for cooking t-bone steaks, but that isn't always possible. You can cook your t-bone in the kitchen by using the stovetop-to-oven method for the best results. Start with a quick seer on each side using a scorching hot cast iron skillet or another oven-proof pan.

Because your T-bone steak already has tender meat, flash cooking over dry heat (broiling or grilling) is the best way to keep it tender, according to the American Meat Science Association. The meat marinades you make at home rely mostly on an acidic medium such as lemon juice or vinegar to tenderize the meat.

Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.

Make sure your cast iron pan is very very hot before putting your steaks on, it may even be smoking a little bit, this insures that you get a good sear your steak. After putting your steaks in the pan, let them cook 2 minutes on the first side before flipping and letting them cook 2 minutes on the other side.

Some people marinate t-bone steaks with olive oil and other ingredients. However, marinating is more appropriate for tougher cuts like a sirloin tip. Because t-bone steaks are tender, simple seasonings are enough. Salt and pepper are musts when it comes to seasoning your steak.

Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That's because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

The T-Bone offers a dual-flavor experience, combining the strip steak's robustness with the tenderloin's tenderness. In contrast, the Ribeye boasts an intense beefy flavor and exceptional tenderness, thanks to its marbling. Ultimately, the choice between T-Bone and Ribeye comes down to personal preferences.

On the smaller side of the T-bone is the tenderloin. When that piece of meat is separated from the bone, it can be cut into steaks called Filet Mignon.

What is the best way to cook a steak in a frying pan? ›

Season steak with pepper on both sides. When oil is just about to smoke, add steak. Cook 7 minutes, then flip and add butter. Baste with butter and cook another 5 minutes or until internal temperature reaches 140°, for medium.

Stir together salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric in a small bowl. Rub over steaks on all sides. Cook steaks on the preheated grill to the desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare.

A medium-rare cook is best for T-bone steak. To achieve this, keep one side of your grill on high heat and the other side on low. Sear for 3-4 minutes on each side, flipping only once.

Overcooking: One of the most common causes of a tough and chewy steak is overcooking. When a steak is cooked for too long, the muscle fibers can become tough and chewy, and the meat can become dry and flavorless. Low-quality meat: The quality of the meat can also play a role in the tenderness of a cooked steak.

Normally marinating is used to tenderize tougher cuts such as flank steak or sirloin tip. As T-bone is already a tender cut, I use simple seasonings instead of a marinade. Just pat dry with paper towel, rub with olive oil and season generously with salt and pepper.

The T-Bone offers a dual-flavor experience, combining the strip steak's robustness with the tenderloin's tenderness. In contrast, the Ribeye boasts an intense beefy flavor and exceptional tenderness, thanks to its marbling. Ultimately, the choice between T-Bone and Ribeye comes down to personal preferences.