How to cook the perfect T-bone steak

A T-bone steak is one for the connoisseurs. It’s strip loin on one side and tenderloin on the other, separated by a piece of vertebrae. It’s a lovely piece of meat that has flavour in spades.

The T-bone steak has medium fat content with plenty of marbling throughout. This fat, when rendered makes the steak tender, juicy and very, very flavoursome. If you cook it right, the T-bone can be the best steak you ever taste!

The Stone Grill’s very own T-bone steak on a stone is a culinary masterpiece. It’s so good everyone should try it. But, if you don’t live close enough to our steakhouse in Blackpool, here’s how to cook it yourself.

As always, allow the meat time to reach room temperature before cooking. For best results, buy from your local butcher and leave covered on the side until you’re ready. If you freeze or refrigerate your meat, allow plenty of time to thaw and come up to room temperature.

Get your frying or griddle pan nice and hot. Oil the steak or oil the pan with good quality vegetable oil. If you oil the pan, wait until it begins smoking before adding the meat. Otherwise, wait until the pan is hot.

Season before or after depending on how you view such things. A good quality T-bone steak needs nothing more than salt and pepper.

The rules for cooking a T-bone steak are the same for most steaks. Get the pan nice and hot and sear for the minimum possible time to reach the stage you prefer. Given its thickness, a T-bone steak will generally need slightly longer than say a sirloin to cook to your liking.

Typically, you cook a T-bone steak for around seven minutes, three on one side, four on the other. Adjust depending on how you like yours done. Season if you haven’t beforehand and then rest wrapped in foil for five minutes before serving.

Alternatively, you can fry your steak for five minutes and finish in the oven. Simply remove from the frying pan and add to a buttered roasting pan. Pre-heat the oven to 220 degrees and cook for around five minutes. Remove, wrap in foil and rest for five minutes.

To our taste, there isn’t much difference between just frying the T-bone steak and finishing it off in the oven. We suggest you try both methods and see which, if any you prefer.

The T-bone steak is a steak everyone should try at least once. It looks great, tastes fantastic and makes great dinner theatre when cooked on a stone. Visit The Stone Grill soon to see the T-bone steak at its best!

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment