Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook , turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges.
Because your T – bone steak already has tender meat, flash cooking over dry heat (broiling or grilling) is the best way to keep it tender, according to the American Meat Science Association. The meat marinades you make at home rely mostly on an acidic medium such as lemon juice or vinegar to tenderize the meat.
Grill 1-1 1/2 inch T Bone Steaks at medium-high heat on a gas (or charcoal) grill for about 6-7 minutes per side for medium, flipping once. The internal temperature of the meat, when a thermometer is inserted into the thickest part of the meat, but not touching the bone should be 150 F.
HOW TO COOK THE PERFECT STEAK Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. For more flavour, try one or a combination of the following…
To cook your steaks , heat a frying pan – to a moderate heat for fillet, hot for T – bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.
Generally, porterhouse steaks have more filet compared to T – bone steak and are always a preferable meal for two people. The size of a porterhouse steak should be at least 1.25 inches thick as they are derived from the rear of the short loin where the tenderloin is in abundance.
Salt tenderizes a hunk of meat , or the stalk of fibrous vegetables, in the same way it preserves them. Adding salt to the exterior of a piece of steak draws out the moisture in the steak . In this process, the lean muscle proteins in the meat are broken down, made juicier and more tender . All thanks to salt !
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak , not mask it.
8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat. For tough cuts like chuck steak , a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Don’t forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
For the perfect medium-rare t – bone steak , grill for 10-13 minutes for a 1 – inch steak , and 14-17 minutes for a 1½ inch steak , turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
Health News Sales of beef containing the backbone of animals aged over 12 months were banned in 2001 in many European countries to reduce the risk of catching the human equivalent of BSE, mad cow disease. This low age limit effectively outlawed T – bone steaks .
The ribeye can come with or without a bone . In contrast, the porterhouse steak comes from the lower rib portion of the cow, closer to the loin or rear end and has a lower fat content. Ribeye steaks have a distinctive “meaty” flavor given its high fat content.
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Picking the steak up with tongs, quickly sear the edges.
A well – done steak is defined as a steak that’s been cooked to an interior temperature of 160 F or higher. They might live on the surface of a steak , but cooking the outside of the steak will kill them. Burgers are another story. To be safe, ground meats should be cooked well – done .