Decadent T-Bone Steak Cooked at Home
Mastering T-Bone Steak: Achieving Restaurant-Quality at Home!
Savor the exquisite taste of T-Bone steak right in your own kitchen! This guide provides detailed, step-by-step instructions from expert seasoning techniques to achieving the perfect sear, ensuring even beginner cooks can create a restaurant-worthy steak experience at home.
For the Steak & Vegetables
- 1 (600g) T-Bone Steak, high quality
- 1 King Oyster Mushroom
- 1/3 Red Bell Pepper
- 1/3 Yellow Bell Pepper
- 10 Scallions (Green Onions)
- 1/2 Onion
For Cooking & Flavor
- 6 Tbsp Olive Oil
- 2 Tbsp Butter
- 4 Pinches Salt
- Freshly Ground Black Pepper, to taste
- Dried Parsley Flakes, for garnish (optional)
- 6 Tbsp Olive Oil
- 2 Tbsp Butter
- 4 Pinches Salt
- Freshly Ground Black Pepper, to taste
- Dried Parsley Flakes, for garnish (optional)
Cooking Instructions
Step 1
Begin by preparing your T-Bone steak. Look for a steak with a good thickness and a clearly defined ‘T’ shaped bone, which indicates quality.
Step 2
Gently pat the surface of the steak dry with paper towels to remove excess moisture and blood. This step is crucial for achieving a beautiful sear and preventing any unwanted gamey flavors.
Step 3
Brush the dried steak generously with 100ml of olive oil. Season both sides evenly with 3 pinches of salt each, and then add a good grind of black pepper. Let the steak rest, covered in plastic wrap or in an airtight container, in the refrigerator for at least 30 minutes. This allows the seasoning to penetrate, tenderizing the meat and deepening its flavor.
Step 4
Prepare your accompanying vegetables. Slice the king oyster mushroom lengthwise in half, then score the cut sides in a crosshatch pattern. This helps the mushroom absorb flavors and cook evenly. Cut the bell peppers and onion into bite-sized pieces. For the onion, slicing it into 1cm thick rounds will bring out its natural sweetness when cooked. Trim the scallions.
Step 5
Heat a heavy-bottomed skillet over medium-high heat and add a generous amount of olive oil. Carefully stand the steak up on its bone side and sear the edges first. Then, lay the steak flat in the pan. Add the 2 tablespoons of butter to the pan, allowing it to melt and foam. Continuously spoon the melted butter over the steak as it cooks.
Step 6
Once one side of the steak has developed a nice brown crust, flip it over to sear the other side. Continue basting with the butter and oil mixture.
Step 7
Allow the steak to cook, basting frequently with the butter and olive oil, creating a rich, flavorful sauce in the pan. This process, known as ‘arrosing’, infuses the steak with deliciousness.
Step 8
When both sides have reached your desired level of searing, carefully separate the meat from the bone. Continue to cook the meat and the bone side until both are nicely browned.
Step 9
Aim for a deep brown crust on the exterior while keeping the interior a beautiful pink, juicy medium-rare to medium. For precision, use a meat thermometer: 130-135°F (54-57°C) for medium-rare.
Step 10
While the steak rests, add a little more olive oil to the same skillet if needed. Add the king oyster mushrooms, bell peppers, and onions to the pan and sauté until tender and slightly caramelized. Cooking them in the residual steak juices and butter will add incredible flavor.
Step 11
Add the prepared scallions to the pan and quickly grill them. Lightly grilled scallions offer a pleasant mild onion flavor and a nice textural contrast.
Step 12
Slice the rested T-Bone steak into thick, generous portions. Arrange the sliced steak on a serving platter, accompanied by the sautéed vegetables. Sprinkle with parsley flakes for a touch of color and freshness. Serve immediately and enjoy your perfectly cooked homemade T-Bone steak!
