I’ve got a T-Bone Steak Recipe that’s perfect for a cast iron skillet.
We eat grass fed, local farmed beef. It’s amazing. Preparing a T-Bone steak was stressful the first time I cooked one.
Ricardo is the grill master around here and he takes pride in it. He secretly doesn’t want me to be in charge of grilling, or even learn it. I respect that. I don’t touch the outside grill and green egg, for the most part.
Yet. Instead, I dove into preparing steaks inside. We quickly learned how incredible a steak can taste on a cast iron skillet. Grilling is outstanding, but cast iron skilleting? Let’s just say the possibilities are endless.
The T-Bone can be categorized alongside the Porterhouse steak. The Porterhouse, is ginormous. They both come from a portion of the cow known as the short loin, which is essentially located right behind the rib.
Or, near the rear. This part is tender and contains other cuts like the sirloin and tenderloin. In general, the area doesn’t have as much muscle as other parts of the cow. As a result, the meat is quite tender and desirable to eat. A T-Bone steak has a high price when dining out.
There are a few rules when searing and cooking a T-Bone in a cast iron skillet:
- Great meat equals great taste.
If the quality of the meat is not great, you just won’t get the right outcome. Period. You’ll need purchase a quality T-Bone. Purchasing then cooking a quality T-Bone at home…..will still be less expensive than dining out.
- The less the better.A bit of California olive oil and Kosher salt is all that’s needed when cooking an excellent steak on a cast iron skillet. Use pepper after the T-Bone is done, as pepper burns at hight heat. Any more seasonings will honestly destroy the flavor. You want to enjoy the delicate meat you’re cooking. It’s about technique, not about marination.
- Sear at very high heat.That is what gives you the best taste. You want the outer layer of your steak to be dark and crusty. Hight heat will get this result for you. Low heat will leave you with a grey and soft outer later. You don’t want this. It fails to keep juices in, cooks the inside too much, and just doesn’t look pretty.
- Don’t cook too long.The T-Bone comes from an area of the cow that does not use as much muscle. So, the meat will be more tender and delicate, which makes for an excellent texture. If you overcook, the inside will become rough and ruin the overall texture. After searing, you want to put the cast iron skillet in the oven and cook the steaks for a bit longer. Position the skillet well so that portions of the meat are not overcooked more than others.
Your kitchen will end up smoking alot.
Oh, yes it will. I remember when I first started cooking steak on a cast iron skillet I would unhook the fire alarm near the kitchen, then reattach it when finished. I was tired of fanning the thing with a folder to keep down the beeping. Venting your kitchen will definitely be needed. Luckily, we have a few windows and a rear sliding glass door which are always opened when sizzling steak inside.
Find a technique, and stick to it.
Enough said. When you’re cooking great quality meat, find the best method that works well with your skillet, your stovetop and your oven. Then, stick to it. Adapt to what’s best and each time around, it will get better and better. You won’t have any desire to go out to a restaurant for a quality steak. You’ll know how to prepare it right from your own kitchen.
I love talking about steak. They’re all about quality and technique when cooking. The more you ‘know’ about a type of meat, the more you understand how to prepare it.
I think this is so essential because if you love to cook, you want to appreciate what you are cooking.
So, have fun and figure it out. You won’t regret it. Surprise your loved one on an ‘at home date.’
It will be so impressive, they won’t know what hit ’em.