I’m happy to boldly proclaim that I’m a gal who loves a steak, and what’s better than a T-bone? You know my particular viewpoint on cooking a steak: why get an inch and a half, when you can get two? The key to rocking the 2-inch cut is a pan that can perform and go from stovetop to oven on very high heat, so I was delighted when asked to collaborate with @ALLCLAD and @WILLIAMSSONOMA to test and help unveil their All-Clad LTD Sauté Pan, back by popular demand. Needless to say, it has been put to glorious use this week in my home kitchen.
This is absolutely the best way to prepare a steak. I like getting a bigger steak that can feed a couple of people. The presentation is so exquisite and people are blown away. To get this cut you are going to have to ask the butcher or the person in the meat department if they can specially cut it. I always ask them to measure it. Cooking meat on the bone by searing on both sides, finishing it in the oven and allowing it to rest, makes it juicier and more delicious.
The Perfect T-Bone
- 1 – 2 Tbs grape seed oil, just enough to coat the bottom
- Kosher salt
- Freshly ground black pepper
- Steak, 2 inches thick (T-Bone, Ribeye, New York Strip)
Preheat your oven to 500 F. Salt and pepper the steak very well.
Over high heat, get your pan really hot. Once it’s as hot as it can be, add the grape seed oil. When the oil is hot, place your steak in the pan and sear for 3 minutes on one side, flip, and sear for 3 minutes on the other side. Then place the pan in the oven and cook your steak for 8 more minutes.*
Remove and let rest for 8 minutes. Top with herb butter, compound butter, or clarified butter.
*A rule of thumb is to sear your steak 4 minutes a side (or 3 minutes a side if you like your steak medium-rare, like I do). Then 8 minutes in the oven (9-10 depending on your preferred steak temperature).