Pan Seared T Bone Steak Recipes

Steps:

• About 1/2 hour before cooking the steak, bring it to room temperature.
• 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. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
• Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
• Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

Steps:

• Preheat the oven to 450 degrees F.
• A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat.
• Pat steak dry and season generously with salt and pepper.
• Add oil to hot skillet and when it begins to smoke add steak.
• Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Transfer skillet to the oven.
• Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
• Transfer steak to a cutting board and let it rest for 10 minutes. (This is a very important step!).
• Cut steak from the bone and carve meat across the grain.

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

Steps:

• Remove steak(s) from fridge and start bringing them to room temperature.
• After 30 to 45 minutes, place a 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees F.
• When oven reaches temperature, remove the pan and place it on a burner over high heat.
• Coat steak(s) lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
• Immediately place steak(s) in the middle of the hot, dry pan. Cook 30 to 60 seconds without moving. Turn the steak(s) with tongs and cook another 30 to 60 seconds, then put the pan straight into the oven for 3 to 5 minutes. Flip steak(s) and cook for another 3 to 5 minutes. (The time in the oven depends on how rare you like your steaks. The time given is for medium, but depends on number of steaks, etc. as well.)
• Remove the steak(s) from the pan, cover loosely with foil, and rest for 2 minutes.
• Serve whole or slice thin and fan onto plate.