T-bone is the finest cut of beef named after the T-shaped bone that divides the meat. The T-bone is cut from the vertebral section of the strip loin and tenderloin, two of the tastiest and juicy cuts of beef. Regardless of which cooking method you choose, here's an estimate of the temperature you'll need: rare: 51ºC; medium-rare: 55ºC, medium: 60ºC.
- Preparation time (baked on a frying pan): 10 minutes
- Cooking time: 13-18 minutes
- Overall time: 25-30 minutes
Step
Method 1 of 5: Preparing the Steak
Step 1. Buy good quality beefsteak
The tough, bright red beef steak is fresher than the soft and dark meat. Also look for one that has a thin, flat white band of fat, also known as marbling on the surface. The marbling will melt and soften the meat as it cooks, making the steak tender and full of flavour.
- Choose a flat piece of meat about 3 cm thick.
- Check the packaging and expiration date to ensure freshness.
- Based on the quality, meat can be classified into categories: "Prime" which is the best quality meat, followed by "Choice", "Good", and "Standard".
Step 2. Defrost the steak
Remove the steak from the refrigerator or freezer before cooking to defrost it to room temperature, around 21ºC. Avoid cooking the steak cold because the meat will shrivel up and be difficult to chew.
Step 3. Make sure your steak is dry
Pat the meat with a paper towel. The meat should be dry so you don't end up steaming it.
Step 4. Season the beefsteak
A little seasoning, such as a sprinkling of salt, will help bring out the steak's natural flavor. If you prefer, you can also use pepper, paprika, or other dry spices.
- Avoid over-seasoning because it will take away the natural deliciousness of the steak.
- If you use salt, don't season the steak right before you start cooking, as this will add moisture which will affect the cooking process.
- If you want to use wet seasoning, it's best to season and store the steak in the refrigerator for a few hours. Remember to take the time to remove the steak from the refrigerator and reach room temperature before cooking.
Method 2 of 5: Burnt on a Frying Pan
Step 1. Prepare your skillet
Heat 2 tbsp olive oil or vegetable oil in a skillet over medium heat. If possible, use a cast-iron skillet or other heavy skillet.
Step 2. Grill the beefsteak
Using food tongs or a spatula, sear each side of the steak on the skillet, occasionally sliding the meat to make sure it doesn't stick to the surface of the skillet. Hold the meat vertically to burn the edges. Bake for 5-6 minutes for rare steak, 6-7 minutes for medium rare, and 7-8 minutes for medium.
Step 3. Wrap the steak and let it sit for a few minutes before serving
Remove the meat from the pan when it reaches your desired level of doneness. Wrap the meat in aluminum foil and leave for 5-10 minutes to allow the flavors to mix and infuse. Serve whole or sliced.
Method 3 of 5: Grilling over a Direct Fire (Grilling)
Step 1. Preheat your grill
Whether you're using a charcoal, gas or electric grill, preheat your grill to around 260ºC.
Step 2. Protect your grill from sticking
Unless your grill has a nonstick surface, coat it with cooking spray to prevent the meat from sticking to the surface.
Step 3. Grill the beefsteak
Place the meat on the hottest part of the grill, usually the center. For rare steaks, cook for 2 minutes on each side and transfer the meat to a cooler side, usually on the side, for 6-8 minutes. Turn the meat occasionally. For medium rare add 1-3 minutes to cook and for medium add 3-5 minutes.
Step 4. Let the steak sit for a few minutes before serving
Remove the steak from the grill when it is at your desired level of doneness. Use a small sharp knife to make a small incision in the center of the meat. When it looks cooked, let stand for 10-15 minutes so that the flavors mix and absorb. If not cooked, bake for another 1-2 minutes. Serve whole or sliced.
Method 4 of 5: Baking with Broiler
Step 1. Heat the broiler
Turn on your broiler and heat it to about 290ºC. Place the top shelf 12 cm from the top of the broiler.
Step 2. Prepare the pan
Unless your pan has a nonstick surface, coat it with cooking spray to prevent the meat from sticking to the surface.
Step 3. Grill the beefsteak
Place the steak in the skillet and place the skillet on the top rack of the preheated broiler. For rare steaks, close the broiler door and bake for 4 minutes, open the door, flip the meat over and bake for another 4 minutes. For medium rare add 1-3 minutes to cook and for medium add 3-5 minutes.
Step 4. Check and serve the steak
Remove the steak from the broiler when it reaches your desired level of doneness. Use a small sharp knife to make a small incision in the center of the meat. When it looks cooked, immediately serve; if not, put the meat in the oven and bake for another 1 minute before serving. Serve whole or sliced.
Method 5 of 5: Baking and Baking
Step 1. Preheat the oven
Turn on your oven and preheat it to about 230ºC.
Step 2. Prepare the pan
Heat 1 tbsp olive, canola or other vegetable oil in a cast iron skillet or other heavy skillet on your stove over high heat.
Step 3. Grill the beefsteak in a frying pan
Add the meat to the skillet when it starts to smoke. Reduce heat and roast each side for 4 minutes, until crisp, for rare steaks. For medium rare, bake in the skillet for 1 minute longer and 2 minutes longer for medium.
Step 4. Grill the beefsteak
Remove the pan from the stove, place it in the preheated oven and bake for 6-8 minutes.
Step 5. Let the steak sit for a few minutes before serving
Remove the steak from the oven when it reaches your desired level of doneness. Use a small sharp knife to make a small incision in the center of the meat. When it looks cooked, let stand for 10-15 minutes so that the flavors mix and settle. If not, put the meat in the oven and bake for another 1-2 minutes. Let stand for about 10-15 minutes so that the flavors mix and absorb. Serve whole or sliced.
Tips
- While pan-searing is the simplest way to cook T-bone steak, other methods such as broiling/broiling and dry heat roasting are better options because uses less oil and cooks the inside of the meat more thoroughly.
- The combination of sea-roasting is the most complicated and time-consuming, as you will need to use both a skillet and an oven. However, this method will give you the best results: Grilling creates a delicious crispy coating on the outside of your steak, and roasting it in the oven ensures that the inside of the steak is cooked and moist.
