How do i make a perfect t-bone steak?!
How do i make a perfect t-bone steak?
Answers:
season your t bone steak with kosher salt not regual table salt. make sure you season it on both sides. because kosher salt have a bigger grain when regualr salt you wont be using alot of it. but dont use too little either. using your fingers springkle the kosher salt on both sides of the steak and also on the sides into all that fat. then slowly massage the salt into the meat. if you can see alot of salt atfer you massage it in the you probably used too much.
as a general rule, the thicker the steak the more K salt you use. but there's always a limit.
for best results season the steak with kosher salt and refrigerate over night.
put frying pan on stove. turn heat on high. with until pan is very hot. do not use any oil or butter to fry with. when you feel that the pan is very hot. put steak into the frying pan.
it might get alittle smokey at this point so you might want to turn the fan on.
cook it for the amount of time you want if you want it med rare , rare , or well done how ever you like it.
and dont forget the turn the steak over.
it shouldnt take that long especally if you want it rare, or med rare.
what ever you do dont use a stove top to cover the steak
and dont lower the heat.
Rub it with salt, freshly cracked pepper, grill it over mesquite embers for about 5-8 min. on one side and 5 min. on the other. (this is for med. rare... adjust the times to your preference) This will easily be the best steak youve ever eaten, so simple, yet so rare to find one done this way. If you can't get some mesquite wood, charcoal is fine as well. Hell, even propane isn't all that bad... Good luck and enjoy the steak...
The first thing is to buy a decent peace of meat, frankly, it doesn't matter how well you cook it, if the meat is bad to begin with, then nothing is going to make it good. A good meat has a nice marble texture, is grain fed (or grass) and has a good consistent colour.
I usually lightly coat each side with a good olive oil and use a coarse salt like rock salt or sea salt which I grind very lightly on each side of the steak. Too much salt will dry out the meat and over power any flavour.
The actual cooking is a personal thing, I like them broiled on a thick cast iron grill over charcoal, but gas works just as well. Whether you use mesquite is up to you. I usually cook one side until I see blood start to rise from the meat, then I turn. The general rule is, if the meat is springy when touched, it is rare, and the firm it gets, the more cooked it gets. If you press your index finger into the flesh under your thumb (on the same hand), that is about rare, as you move through your fingers towards your pinky, you get to well-done.
dI like steak a lots but T-bone is something different because of fat . so to cook the steak , you need to season well the steak before touch the hot pan . cook the steak fat until it gets nice brown colour and crispy . then curry on the cooking till it become medium remove to rest for 5 Min's before you serves .. don't forget to gets the good quality of meats
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