Pan-fried T-Bone Steak
The "queen of steaks". The T-bone (and Porterhouse) are steaks of beef cut from the short loin and boast a Strip Steak side and a Filet one.
The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.
- T-bone steak 800g-1400g (dry-aged for at least 24 days)
- 1 clove of garlic
- 1-2 shallots
- 4 tbsp extra-virgin olive oil
- 2 tsp worchester sauce
- 1-2 tsp ground pepper
- micro herbs
- sea salt flakes
- 2/3 as a Main
4/6 as a Starter
- Prep: 20min
- Cooking: 17-25min
- Remove the steak from the fridge at least 2 hours before cooking.
- Marinate the steak with olive oil, Worchester sauce, pepper, salt and herbs 15 minutes before pan-frying.
- Heat a grill pan over a high heat until very hot, then put the steak in the pan on its fat-coated edge and cook for 1 minute.
- Flip the steak onto its side and cook for 3 minutes on each side.
- Put the steak, garlic, finely chopped shallots and little olive oil onto a roasting tray and cook in the oven for 10 minutes for medium-rare.
- If you like your steak more "done", cook for a further 5 minutes in the oven.
- When ready to serve, transfer the steak to a wooden board and let it rest for at least 10 minutes.
- Slice it into segments but keep them together against the bone.
TIP: If you want to cook it to perfection, use a digital thermometer. It should read 55C when done.