Cooking a tbone steak in a cast iron skillet
Cooking a T-bone steak in a cast iron skillet is a simple yet rewarding way to enjoy a delicious, restaurant-quality meal at home. This guide will walk you through the process step by step, ensuring you achieve a perfectly cooked steak every time.
T bone steak recipes
Ingredients
- 1 T-bone steak (1-1.5 inches thick)
- Salt
- Freshly ground black pepper
- 2 tablespoons of vegetable oil or any high smoke point oil
- 2 tablespoons of unsalted butter
- 2-3 cloves of garlic, crushed
- Fresh herbs (such as thyme or rosemary)
Cooking Equipments
- Cast iron skillet
- Tongs
- Meat thermometer (optional but recommended)
- Spoon
Preparation
1. Selecting the Steak
Choose a high-quality T-bone steak from a reputable butcher. Look for a steak that is well-marbled with a bright red color. The thickness should be around 1 to 1.5 inches to ensure even cooking.
2. Preparing the Steak
- Dry the Steak: Pat the steak dry with paper towels. Removing excess moisture will help achieve a better sear.
- Season Generously: Season both sides of the steak liberally with salt and freshly ground black pepper. Let the steak sit at room temperature for about 30 minutes. This helps the steak cook more evenly.
Cooking the Steak
1. Preheat the Cast Iron Skillet
Place your cast iron skillet on the stove over high heat. Let it heat up for about 5-7 minutes until it is extremely hot. A well-preheated skillet is crucial for achieving a good sear.
2. Searing the Steak
- Add Oil: Pour the vegetable oil into the skillet. Swirl it around to coat the bottom evenly.
- Sear the Steak: Carefully place the steak in the skillet. It should sizzle loudly. Sear the steak for about 2-3 minutes without moving it. This will create a beautiful crust.
3. Flipping the Steak
- Using tongs, flip the steak to the other side. Sear for another 2-3 minutes.
- Pro Tip: Sear the edges of the steak by holding it with tongs and pressing the fatty edge against the skillet. This step is optional but adds extra flavor.
4. Basting the Steak
- Add Butter and Aromatics: Reduce the heat to medium. Add the unsalted butter, crushed garlic, and fresh herbs to the skillet.
- Baste the Steak: Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter and aromatics. This enhances the flavor and helps cook the steak evenly. Baste for about 1-2 minutes.
5. Checking for Doneness
- Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the steak to check the internal temperature.
- For rare: 120-125°F
- For medium-rare: 130-135°F
- For medium: 140-145°F
- For medium-well: 150-155°F
- For well-done: 160°F and above
If you don't have a thermometer, you can use the finger test method to check the doneness by feel.
Resting and Serving
1. Rest the Steak
Remove the steak from the skillet and place it on a cutting board. Cover it loosely with aluminum foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, ensuring a moist and flavorful steak.
2. Slice and Serve
- Slicing: Slice the steak against the grain for maximum tenderness.
- Serving Suggestions: Serve the T-bone steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips and Tricks
- Room Temperature Steak: Allowing the steak to reach room temperature before cooking helps it cook more evenly.
- High Smoke Point Oil: Using an oil with a high smoke point, like vegetable oil, prevents burning and helps achieve a good sear.
- Don't Overcrowd: If cooking multiple steaks, avoid overcrowding the skillet. Cook them in batches if necessary.