Pan-Seared T-Bone: A Simple, Juicy Steak

Pan-searing a T-bone steak is a great way to enjoy a juicy, flavourful steak without needing to fire up the grill. This method of cooking a T-bone steak involves using a hot pan and a few simple ingredients to create an impressive dinner.

Choosing the right cut of steak

Thickness: Opt for a thicker cut, preferably at least 1-inch thick for any cooking method. Thicker cuts give you more time to cook the steak perfectly without overcooking it. For T-bone steaks, aim for a thickness between 1 and 2 inches, which is ideal for grilling.

Marbling: Look for nice, thin lines of marbling (the white veins of fat running through the steak). Marbling adds tenderness and flavour to your steak as the fat renders during cooking. Avoid cuts with large chunks of fat.

Part of the Cow: T-bone steaks are cut from the short loin, closer to the stomach than the rear. This area tends to be tender and is a popular choice in steakhouses. T-bone steaks offer two different types of meat—a tenderloin and a strip steak—giving you a variety of flavours and textures in one cut.

Weight: A good T-bone steak should weigh between 24 and 32 ounces (700 to 900 grams). This weight ensures a generous portion and allows for better control of cooking temperature and time.

Bone-in or Boneless: While some people prefer bone-in steaks as they believe it adds flavour, others opt for boneless cuts. Bone-in steaks can be a bit more challenging to cook, especially in a pan, as the meat shrinks away from the bone during cooking, making it difficult to brown evenly. However, bone-in steaks have the advantage of reducing moisture loss and providing insulation, preventing that section of the steak from overcooking.

Price: T-bone steaks are usually on the higher end of the price spectrum compared to other cuts. Their price per pound can be higher than some other options, so keep your budget in mind when selecting your steak.

With these tips in mind, you'll be able to choose the perfect cut of T-bone steak for your pan-searing endeavour!

Getting the temperature right

Next, preheat your oven to 450°F (232°C). You'll want to use a cast-iron skillet for your steak, and this should be heated over high heat until very hot and just beginning to smoke.

When it comes to the steak itself, pat it dry with paper towels to remove excess moisture, which can interfere with the searing process. Then, rub the steak with oil, such as canola, sunflower, avocado, or olive oil. Season generously with salt and pepper on both sides.

Now you're ready to sear. Add the steak to the hot skillet, reducing the heat slightly. For a 1-inch thick steak, sear for about 2 minutes on each side for a medium-rare finish. If your steak is thicker, you'll need to increase the searing time. For a 1.5-inch thick steak, sear for about 4 minutes on each side.

After searing, you can add aromatics like garlic, butter, and herbs to the pan. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the steak registers the desired temperature. For medium-rare, this should be about 120-130°F (50-54°C).

Finally, transfer the steak to a cutting board and let it rest for 5-10 minutes. This resting period is crucial, as it allows the juices to redistribute, ensuring a juicy and tender steak.

Using the right cooking equipment

To pan-sear a T-bone steak, you will need a large skillet or frying pan. The best pans for searing are made from cast iron, carbon steel, or stainless steel. Each type of pan has its own advantages and disadvantages, so the right choice for you will depend on your personal preferences and how much maintenance you are willing to do.

Cast Iron

Cast iron pans are a popular choice for searing because they retain heat extremely well. They get very hot and stay hot, providing the high temperatures needed to create a beautifully browned exterior on your steak. However, cast iron pans require more maintenance than other types of pans. They need to be seasoned regularly and hand-washed.

Carbon Steel

Carbon steel pans are another good option for searing. They heat up quickly, distribute heat well, and are lighter than cast iron, making them easier to handle. Like cast iron, carbon steel pans require hand washing and seasoning, but they are typically easier to maintain.

Stainless Steel

Stainless steel cookware is one of the best options for searing. These pans heat quickly and evenly, eliminating hot spots and allowing for consistent browning and crust formation. They are durable and can withstand intense heat without warping or losing their shape. Stainless steel pans are also easier to maintain than cast iron or carbon steel. They can be cleaned with warm water and soap and are often dishwasher-safe.

Other Considerations

When choosing a pan for searing, it is important to consider factors such as heat retention, conductivity, durability, and ease of cleaning and maintenance. Cast iron and carbon steel pans are known for their excellent heat retention, while stainless steel stands out for its heat distribution and durability.

Adding flavour

There are many ways to add flavour to your T-bone steak. Here are some suggestions:

Dry Rubs

A dry rub is a mixture of spices, herbs and flavours that is added to the outside of the meat to enhance the flavour of the crust. A simple dry rub can consist of kosher salt and freshly cracked black pepper. You can also experiment with other spices, such as paprika, granulated garlic or ground chipotles. Apply the dry rub at least 40 minutes before cooking to give the salt time to dissolve and be absorbed by the meat.

Marinades

A marinade is a mixture of oil, acid and herbs that penetrates the outer layer of the meat with flavour. A basic marinade consists of a ratio of 3 parts oil to 1 part acid, along with any aromatics of your choice. For a steak, a few hours in a marinade will be enough to add flavour.

Aromatics

Aromatics such as herbs and alliums can be added to the pan while cooking to infuse the steak with flavour. Try using herbs like thyme or rosemary, and alliums like shallots or garlic.

Finishing Salts

Finish your steak with a sprinkle of flaky sea salt to enhance the flavour. You can also try using flavoured salts to add extra depth.

Fresh Herbs

Fresh herbs like parsley can complement the flavour of your steak. You can also blend a few different herbs to create your own unique blend.

Compound Butter

Topping your steak with compound butter is a classic way to add flavour. Try using roasted garlic butter, or experiment with other ingredients like blue cheese.

Resting the meat

After removing the steak from the heat source, it should be allowed to rest in a warm area, such as the top of the stove. Smaller cuts of meat should not be covered with aluminium foil, as this will trap the heat and continue the cooking process. Larger cuts, such as roasts, can be covered with foil to retain heat.

The resting time for a steak is generally recommended to be half the time it took to cook. For example, if a steak took 20 minutes to cook, it should rest for 10 minutes. For thicker cuts of meat, such as pork chops or lamb shoulder, 10 to 15 minutes of resting time is recommended. For larger cuts, like a roast chicken or lamb roast, increase the resting time to 15 to 30 minutes, depending on the size of the roast and the cooking time.

It is important to note that the steak will continue to cook while resting, so it is advisable to remove it from the heat source a few minutes before it reaches the desired internal temperature. For a medium-rare steak, an internal temperature of 130 to 135 degrees Fahrenheit is ideal, but it should be taken off the heat around 115 degrees Fahrenheit to prevent overcooking. An instant-read thermometer is the best tool to accurately determine the temperature.

Frequently asked questions