Pan-Seared T-Bone: A Steak Lover's Dream

Pan-searing a T-bone steak is a great way to get a juicy, flavourful meal with a caramelized crust. It's a quick and easy way to cook a steak, and you don't need to marinate the meat first. All you need is a hot pan, some simple seasonings, and a few other ingredients.

Choosing the right cut of steak

Start With Quality Meat:

The first step is to get your hands on some good-quality meat. Visit your local butcher or a reputable grocery store and ask for well-marbled steaks. The extra fat in marbled steaks enhances flavour and promotes tenderness, resulting in a juicy and delicious steak.

Thickness Matters:

The thickness of the steak is an important consideration. For pan-searing, choose steaks that are between one and a half to two inches thick for maximum juiciness. Thinner steaks, such as flank or skirt steak, can also be used, but they will cook much faster.

Bone-In or Boneless:

You can choose between bone-in or boneless steaks. While some chefs prefer cooking with the bone-in as it adds flavour, others argue that the difference in taste is minimal. Bone-in steaks may pose a problem when pan-searing as the meat shrinks during cooking, causing the bone to protrude and making it difficult to brown the meat around it.

Dry-Aged or Wet-Aged:

There are two types of ageing processes for steaks: dry-aged and wet-aged. Dry-aged meat is stored in a controlled environment for several weeks, resulting in moisture loss, tenderisation, and flavour development. Wet-aged meat is vacuum-sealed and allowed to rest for a few weeks, improving tenderness due to enzyme action. Choose dry-aged steaks if you prefer a funkier, cheesier flavour profile; otherwise, opt for the cleaner taste of wet-aged beef.

Right Cut for the Cooking Method:

While T-bone steaks are a universal favourite, they are ideally suited for grilling. For pan-searing, boneless steaks with good marbling are the best choice. Look for cuts like ribeye, strip steak, or tenderloin, depending on your preference for flavour and texture.

In summary, selecting the right cut of steak involves considering factors such as thickness, marbling, bone-in or boneless, ageing process, and the cooking method you plan to use. By choosing wisely, you'll be well on your way to creating a mouthwatering pan-seared steak dinner.

Preparing the steak before cooking

Take the steak out of the refrigerator about 20 minutes to an hour before you want to start cooking. This step is important because it allows the steak to come to room temperature, which helps the heat penetrate the meat more efficiently during cooking. It also makes it easier to gauge the doneness of the steak.

If your steak has been frozen, make sure to thaw it before proceeding. Place it on a plate in the refrigerator overnight, and cover the plate with plastic wrap to avoid any cross-contamination. Do not refreeze a thawed steak as it may compromise the quality and safety of the meat.

Choose a T-bone steak that is at least 1-inch thick, or ideally 1.5 to 2 inches. Thicker cuts are preferable because they allow for better contrast between the crust and the tender meat inside. They also make it easier to achieve a medium or medium-rare doneness, as thinner cuts can overcook easily.

Before seasoning, you can cut off any bones or fat if you prefer. However, some people like to keep them intact for added flavour.

Now, it's time to season the steak. Coat the steak lightly with olive oil, and then generously sprinkle sea salt and freshly ground black pepper on both sides. It is recommended to season the steak about 15 minutes to 40 minutes before cooking. This timing allows the salt to be absorbed, enhancing the flavour and texture of the meat.

Some people also like to rub the steak with a clove of fresh garlic, cut in half. This adds a delicious garlic flavour to the meat.

At this point, you can also decide on the cooking time for your steak. T-bone steaks usually have shorter cooking times because they are typically smaller or sliced thinly. Aim for a medium-rare doneness, as overcooking can make the meat tough.

Heating the pan

First, remove your steak from the refrigerator about 30 minutes to an hour before cooking. This allows the steak to reach room temperature, which some chefs believe leads to more even cooking. However, others argue that it doesn't make a significant difference, so it's a matter of personal preference.

Next, choose the right pan for the job. A cast-iron skillet is ideal for cooking steak because it retains heat well, resulting in a deep-brown sear. Place your cast-iron skillet on the stovetop and turn the heat up to high. Let the pan heat up for a good 5 minutes or so—you want it to get nice and hot. Alternatively, you can place the skillet in a preheated oven for 15 minutes to heat it up.

While the pan is heating up, prepare your steak. Blot the steak dry with paper towels to remove any excess moisture. Moisture on the surface of the steak can interfere with the searing process, so it's important to get it as dry as possible. Then, rub the steak with oil, such as canola, sunflower, avocado, or regular refined olive oil. Avoid using extra virgin olive oil, as it has a lower smoke point and may burn. Season both sides of the steak generously with coarse salt and freshly ground black pepper.

At this point, your pan should be nice and hot. To test if it's ready, add a drop of oil to the pan. If it sizzles, you're good to go. Carefully add a couple of tablespoons of oil to the pan and swirl it around to coat the surface. You want to use a generous amount of oil—about a quarter of a cup for a 12-inch skillet.

Now for the fun part: searing the steak. Using kitchen tongs, carefully place the steak in the pan, laying it away from you to avoid any splatter. Listen for that satisfying sizzle as the steak makes contact with the hot oil. Sear the first side for about 2 minutes, then use the tongs to flip it over and sear the other side for another 2 minutes. If you're cooking a thicker steak, you may need to increase the searing time slightly.

Once the steak is nicely browned on both sides, it's time to add some extra flavour. Add a generous knob of butter to the pan, along with some aromatics like garlic, shallots, or fresh herbs like rosemary or thyme. Baste the steak with the melted butter, aiming for any paler spots to give them some colour. Continue to flip and baste the steak for a few minutes, reducing the heat to medium if the butter starts to smoke excessively or the steak begins to burn.

And that's it! Your pan is now nicely heated, and your steak is well on its way to being perfectly pan-seared. Remember, the key to a good sear is a hot pan, a dry steak, and a generous amount of oil. Now go ahead and finish cooking your steak to your desired doneness, whether it's medium-rare, medium, or well-done. Enjoy your juicy, flavourful T-bone steak!

Cooking the steak

Take your T-bone steak out of the fridge 30 minutes to an hour before cooking. This will allow it to reach room temperature for more even cooking. If you're cooking a large steak, you may want to leave it out for longer.

Pat the steak dry with paper towels to remove excess moisture. This will help you achieve a good sear. Rub the steak with a high smoke-point oil, such as canola, sunflower, avocado, or vegetable oil.

Generously season the steak with salt and pepper on both sides. Some recipes recommend salting your steak days in advance to give the salt maximum time to work its way into the meat.

Preheat a large cast-iron skillet over medium to high heat. When the skillet is hot, add the steak and cook until well browned. For a 1.5-inch-thick steak, this will take around 4 minutes on each side for medium-rare. If you're cooking a thicker steak, you may need to increase the cooking time.

Flip the steak frequently to help it cook more evenly and develop a great crust. You can also hold the steak with tongs and sear the edges.

For an extra touch of flavor, add some butter, herbs, and shallots or garlic to the skillet. Baste the steak with the melted butter to help it cook more gently and add color to any pale spots.

Transfer the steak to the oven and cook until it reaches the desired level of doneness. For medium-rare, cook until an instant-read thermometer inserted into the thickest part of the steak registers around 120-130°F (50-55°C).

Remove the steak from the oven and let it rest for 5-10 minutes before cutting and serving. This will allow the juices to redistribute, ensuring your steak is juicy and tender.

Resting the steak

It's important not to cover the steak while it rests, as this can make the steak dry out. Instead, loosely cover it with foil or transfer it to a heatproof plate.

The ideal resting temperature for a medium-rare steak is 120 to 125°F (49 to 52°C), while a medium steak should rest at 130°F (54°C). Remember that the steak's internal temperature will continue to rise even after it's been removed from the heat, so take it off the heat about five degrees before it reaches your desired temperature.

Finally, when slicing the steak, cut against the grain and avoid cutting it too thin, as this can cause it to cool down too quickly.

Frequently asked questions