Content

• To step
• Method 1 of 5: Prepare your steak
• Method 4 of 5: Grilling
• Method 5 of 5: Sear in the pan and then roast in the oven
• Tips
• Necessities

A T-bone steak is a type of steak that is cut from the sirloin (entrecote) and the tenderloin of a beef. The steak is characterized by the T-shaped bone from which it owes its name. The size of the T-bone, combined with the fact that it contains two of the most expensive cuts of beef, makes the steak one of the most expensive and quality steaks available. Whichever cooking method you use, the meat temperatures should be as follows: rare: 51ºC; medium-rare: 55ºC, medium: 60ºC.

To step

Method 1 of 5: Prepare your steak

1. Buy a good quality steak. A firm, bright red steak is fresher than a soft, dark-colored steak. Also look at the white lines of fat across the surface of the meat, also called marbling. These fat threads melt and moisten the meat during preparation, making the steak tender and flavorful.
   • Buy a steak of even thickness, about 3 cm thick.
   • Check the packaging, look at the date the meat was packaged and check the expiration date.
2. Defrost your steak. If you bought a frozen steak, you must first let the meat warm to room temperature. Do not try to cook the steak straight from the freezer or refrigerator as this will cause the meat to contract and become tough.
3. Turn on the barbecue. It does not matter whether you use a charcoal barbecue, a gas barbecue or an electric barbecue. The barbecue should be heated to approximately 260 ºC.
4. Pre-treat the grid. If you use a grid with a non-stick coating, you don't have to do anything else, but in all other cases you should grease the grid with vegetable oil to prevent the meat from sticking to the grid.
5. Grill the steak. Place the steak on the hottest part of the grill, which is usually the center. For weird, grill the steak for 2 minutes on both sides, then move the meat to a less hot area, which is usually the edges, and let the meat sit for another 6 to 8 minutes, turning occasionally. For medium-rare, take an extra preparation time of 1 to 3 minutes into account, for medium an extra preparation time of 3 to 5 minutes.
6. Let the steak rest before serving. Remove the steak from the grill when the meat has reached the proper doneness. Make a small indentation in the center of the steak with a small sharp knife. When the doneness is done, let the meat rest for another 10-15 minutes to allow the flavors to mix and settle. If the meat is not cooked enough, put it on the barbecue for another 1 or 2 minutes. Serve the steak whole or in strips.

Method 4 of 5: Grilling

1. Put your oven on the grill setting. Turn on the grill and preheat the oven to 290ºC. Place the grid 12 cm from the grill element.
2. Check the steak and serve the meat. Remove the steak from the oven and check for doneness. Make a small indentation in the center of the steak with a small sharp knife. When the steak is done, you can serve the steak immediately. If the meat is not cooked enough, put the steak under the grill for another minute. Then serve the steak immediately. Serve the steak whole or in strips.

Method 5 of 5: Sear in the pan and then roast in the oven

1. Put a pan on the fire with oil. Place a cast iron skillet or other heavy pan over high heat with 1 tablespoon of olive, canola, or other vegetable oil.
2. Let the steak rest before serving. Remove the steak from the oven when the meat has reached the proper doneness. Make a small indentation in the center of the steak with a small sharp knife. When the doneness is done, let the meat rest for another 10-15 minutes to allow the flavors to mix and settle. If the meat is not cooked enough, put it in the oven for another 1 or 2 minutes. Serve the steak whole or in strips.

Tips

• Frying steak in the pan is the easiest method, but frying it in the pan and then frying it in the oven is better. Use is made of dry heat, you use less oil and the inside of the meat is cooked better.
• Searing in the pan and then finishing in the oven is the most complex and time consuming method, because you are using a baking pan and an oven. But the advantage is that the outside becomes nice and crispy when seared, and the inside is nicely cooked and remains juicy in the oven.

Necessities

• T-bone steak
• Salt, pepper and other spices
• Canola oil, olive oil or other vegetable oil
• Paper towel
• Tongs or spatula
• Meat thermometer
• Paring knife or other small knife