I am unthawing two t-bone steaks and planning on cooking them tonight. What's the easiest way to cook them?!
Any ideas?
Answers: Everytime I try to pan-fry steaks they don't turn out. They always taste like they have a film on them or they have a powdery/creamy texture. They usually don't get really tender if I put them in the oven. I think it's too late to put them in the crockpot.
Any ideas?
Big Mike is right on track. Extremely hot cast iron skillet/griddle.
Make sure the steaks are at room temperature before you put them on the heat.
Salt & pepper. You really can't over salt the steak. It is not going to ruin your meat, but it will help develop the tasty crust.
You want to shoot for a nicely charred (but not burnt) exterior. If it gets too dark, turn the heat down a bit.
There is not need to rest the steak when the middle is done to your liking. Resting the meat only serves to cool it down. The part you aren't currently eating will be resting.
Eat it hot! Smother it in garlic butter!
When you cut into a nice steak where do the juices go? Onto the plate where they belong. This negates the need for bad steak sauces. Just drag the hunk of meat on your fork through the juices.
If you are unthawing them, doesn't that mean you are re-freezing them????
Gas or charcoal grill.
Cook them under the grill,or on a griddle,you must not overcook,,,,,the more beef is cooked,the tougher it gets. TOP CHEF.................... EDIT Best answer please
get a cast iron pan and heat it on the grill or on your stove, season the steak with salt and pepper, maybe a touch of garlic powder, not fresh it will burn.
Once the pan is hot as hell, put your steak in and dont touch it for 5 minutes, let it form a crust. The steak should loosen a bit and at that point, turn it over and cook for three minutes. Remove from pan and let rest for 7 minutes. this will redistribute the juices.
Serve with clarified butter, or A1 your choice.
Make sure that you have a fan on or somthing in the house to avoide excess smoke.
This is far rare steaks at 1-1.5 inch thickness, if your steaks are thinner, reduce cooking time. If you want medium to well done, cook for 5 minutes per side.
Good Luck
B.B.Q is the best but if you don't have one broil them under the broiler.
First, make sure the steaks have been thoroughly thawed. Allowing them to thaw in the fridge all day (while you're at work) or overnight should be sufficient. DO-NOT-EVER thaw steaks (or nearly anything else, for that matter) in the microwave.
The best---which is to say, the most flavorful---way to cook good steaks is to grill them. If you don't have a grill, or if it's off-season for you, the next-best thing is broiling. This does happen in your oven, but it's nothing at all like "baking" or "roasting" the steaks. It's much more like grilling, in that the heat is direct (regular oven heat is indirect), and it heats one side of the food at a time.
Whichever you do, make sure your steaks have been allowed to sit, covered, at room temperature for at least 20 minutes before you cook them. This will allow the meat to be the same temperature throughout, and your results will be much better. Also, be sure to thoroughly blot your steaks dry, with paper towel. Any surface moisture will vaporize, causing the steak to "steam" on the surface, and not brown very well.
Season the steak, one side at a time (the side that's nearest the heat source gets seasoned first; the other side gets seasoned when the steak is flipped). If you're broiling, allow about 4 minutes per side, for medium-rare (assuming your steaks are about 1 to 1 1/2 inches thick). The time will vary, depending on your broiler, the thickness of the steak, the desired degree of doneness, etc. so you'll have to use your judgement.
And please, don't put T-bones in the crockpot. Save that for chuck roasts and briskets and such.
Get 2 pieces of aluminium foil put the steaks on top of each one ,add a few slices of onion ,a slice of tomato, a couple pieces of green pepper, mushrooms salt and pepper a tsp of olive oil, seal and bake in the oven for 40 minutes at 350
You need a hot hot hot heavy skillet . Salt steak and bring to room temp. Put steak in hot skillet with burner on med-high and don't touch 3-4 min check for nice brown crust , flip steak over 3-4 min , let it rest AAH a nice rare , expensive T Bone steak.I can't believe you were considering a Crock Pot or cooked a T Bone in the oven . Those techniques are for tougher cuts of beef. Cast iron is ideal for pan searing steak.Oh yea never marinate a Good Steak. (opinion) I agree with 1-1.5 inch steaks anything else is just not Civilized. (another opinion) Good Luck