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T-bone steak fried golden brown
Crispy T-bone steak, flavoured with butter and rosemary

T-bone steak

Author: Flavelo
Recipes Main Courses
The T-bone steak is the king of meats, but also a chef's nightmare. On the two sides of the bone are two types of muscle: sirloin and fillet. As they have different fat contents, they cook differently. The goal: crispy, caramelised crust (Maillard reaction) and juicy inside.
🕒 Prep Time 35 mins
🍳 Cook Time 10 mins
⌛ Total Time 55 mins
🍽️ Servings 2 servings
🔥 Calories 850 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Thick bottomed pan (cast iron is best)
  • Meat thermometer

Allergen Information

⚠️ Milk

Instructions

1 ✓

Take the meat out of the fridge 30 minutes before cooking. Wipe the surface completely dry with kitchen paper.

Tip: Cold meat cools the pan, and wet meat creates steam. Both inhibit browning (crust formation).
2 ✓

Heat the pan until smoking. Brush the meat with oil, and salt it.

Tip: We oil the meat, not the pan, for less smoke.
3 ✓

Place the meat in the pan. Don't move for 2-3 minutes! Turn over, and fry the other side too.

Tip: Let the crust form. If you move it too early, it tears.
4 ✓

Throw in the butter, garlic and rosemary. Baste the meat continuously with the foaming butter for 1-2 minutes.

Tip: Butter burns at lower temperatures, so we add it at the end. Basting transfers the flavour of spices and cooks the meat evenly.
5 ✓

Remove, and rest on a rack or board for 10 minutes before cutting.

Tip: During cooking muscle fibres contract and internal pressure rises. During resting fibres relax, and meat juice redistributes.

Recipe FAQ

Why is the meat tough?
You didn't rest it after cooking, so the fibres didn't relax, and the juice ran out when cutting.
The meat turned grey, not brown.
The meat surface was wet, so it steamed instead of frying. Always wipe dry!

Ingredients

  • 2 pcs T-bone steak (approx. 3-4 cm thick, room temperature)
  • 2 tsp Coarse salt
  • 1 tsp Freshly ground pepper
  • 2 tbsp Oil (high heat, e.g. rapeseed)
  • 3 pcs Garlic cloves (in skin, crushed)
  • 2 sprigs Fresh rosemary
  • 50 g Butter