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Pan-Fried T-Bone Steak

Name: Pan-Fried T-Bone Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Pan-Fried T-Bone Steak
Ingredients: 800 g T-bone steak; 1 tablespoon vegetable oil; 30 g unsalted butter; 2 cloves garlic; 1 sprig fresh rosemary; 1 teaspoon sea salt; 1 teaspoon black pepper

Pan-Fried T-Bone Steak is a classic dinner choice for meat lovers because it combines the fillet and the sirloin in one cut. Frying the steak in a pan allows you to get a deep crust while keeping the inside juicy. This simple method works well for any night of the week and requires very little equipment. You can easily achieve a restaurant quality result by following a few basic steps.

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Why you should cook pan-fried t-bone steak

Cooking a pan-fried T-bone steak is one of the fastest ways to enjoy a high quality meal at home. The bone adds extra flavour to the meat during the cooking process and helps it stay moist. You only need a few basic ingredients to make the natural taste of the beef stand out. It is a satisfying and impressive dish that feels special without being complicated to prepare.

How to get pan-fried t-bone steak ready

Step 1

Preparation: Take the meat out of the fridge at least 20 minutes before you start. Pat the pan-fried T-bone steak dry with kitchen paper to help the crust form. Season both sides generously with salt and pepper.

Step 2

Searing: Heat the oil in a heavy frying pan over a high heat until it starts to shimmer. Place the steak in the pan and press it down slightly. Fry for about 3 minutes until a dark brown crust develops on the bottom.

Step 3

Basting: Turn the steak over and add the butter, garlic and rosemary to the pan. Tilt the pan and spoon the melting butter over the meat repeatedly. This adds moisture and a rich flavour to the pan-fried T-bone steak.

Step 4

Resting: Check the internal temperature with a thermometer to reach your preferred level of doneness. Remove the steak from the pan and place it on a warm plate. Let the meat rest for at least 5 minutes before slicing to keep the juices inside.

Extra tips for pan-fried t-bone steak

Always use a heavy pan like cast iron because it holds the heat much better than thin pans. Make sure the pan is very hot before you add the meat or it will steam instead of searing. If your steak has a thick layer of fat on the edge, hold it with tongs to sear that fat first. This renders the fat and adds more flavour to the pan-fried T-bone steak.

Do not move the meat around too much once it is in the pan. Letting it sit still is the only way to get that professional brown crust. Use a meat thermometer to ensure you do not overcook the fillet side which is leaner than the sirloin. This ensures the entire cut remains tender and delicious.

You may also like salmon curry, beef brisket with horseradish sauce or pork chop bake with bacon.

Ingredients

servings

Adjust quantity

800 g T-bone steak
1 tablespoon vegetable oil
30 g unsalted butter
2 cloves garlic
1 sprig fresh rosemary
1 teaspoon sea salt
1 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:3431 kJ / 820 kcal
Fat:58 g
- of which saturates:24 g
Carbohydrates:1 g
- of which sugars:0 g
Protein:72 g
Fibre:0 g
Salt:1.2 g

You should cook the steak for about 3 to 4 minutes per side depending on the thickness. Use a meat thermometer to check that the internal temperature reaches 54 degrees Celsius. Always let the pan-fried T-bone steak rest after cooking so the temperature can stabilise.

What is the best oil for frying a pan-fried T-bone steak?

It is best to use an oil with a high smoke point like vegetable oil or sunflower oil. Avoid using only butter at the start because it will burn at the high temperatures needed for searing. You can add butter at the end of the process to add flavour to the pan-fried T-bone steak.

Why is the steak tough after frying?

The steak might be tough if it was cooked straight from the fridge or not rested long enough. Cold meat reacts to the heat by tightening up and becoming chewy. Resting the meat for at least 5 minutes allows the fibres to relax and stay tender.