Ingredients:
Short T-bone steak
Salt and pepper
Olive oil or cooking oil of your choice
Optional: garlic cloves, rosemary, or thyme for added flavor
Instructions:
Preparation:
Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
Seasoning:
Season the steak generously with salt and pepper on both sides. You can also add minced garlic, rosemary, or thyme for extra flavor. Allow the steak to absorb these flavors for a few minutes.
Preheat Your Grill or Pan:
If you're grilling, preheat your grill to high heat. For pan-searing, heat a heavy skillet (preferably cast iron) over medium-high heat until it's very hot. You want the cooking surface to be as hot as possible.
Oil the Steak:
Brush the steak lightly with olive oil or your preferred cooking oil. This helps prevent sticking and promotes a nice sear.
Cooking:
For a steak that's about 1 inch thick, cook it on high heat for about 3-4 minutes on each side for medium-rare. Adjust the cooking time to your desired level of doneness. Use a meat thermometer to check the internal temperature; medium-rare is around 130°F (54°C).
Resting:
Remove the steak from the grill or pan and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.
Slicing:
After resting, slice the steak against the grain. For a T-bone steak, you'll have two different cuts on either side of the bone: the tenderloin (filet mignon) and the strip steak (New York strip). Slice each section separately for the best eating experience.
Serve:
Serve your T-bone steak slices with your favorite side dishes. Classic choices include mashed potatoes, grilled vegetables, or a simple salad.
