T - Bone Steak

Rotty said:
is it kept seperate from the steak ?
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It's usually just beside it because I have it with a potato roisti aswell (that how you spell it?) Not poured over it like a mad man...

Edit - Kahn that's basically what I do just not the beef broth... must add beef broth next time!
 
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T-Bones can be a bit awkward to cook, as the meat contracts then some of it may not be in contact with the pan
 
Rotty said:
T-Bones can be a bit awkward to cook, as the meat contracts then come of it may not be in contact with the pan
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I have a nice iron griddle so that won't be a problem.

Cooking method so far is this. Pre heat oven to 80-100C

1) Let steaks rest of the bench for 30-40 min (making sure the dogs are kept out of the kitchen)
2) Season with black pepper and sea salt and olive oil - leave to rest for the above length of time
3) Heat griddle to a medium/high heat and melt a small amount of butter
4) Cook each steak for around 1-2min on each side
5) remove and place in oven for around 7-8min
6) turn oven off and transfer steak to the plates (should have been in the oven with the steak)
7) let them rest in the oven for 5-10 min with the door open ajar
8) tidy kitchen so you don't have to do it while stuffed and sort out anything which is coming with the steak (chips/mushrooms/asparagus etc)
9) Eat :D

KaHn
 
I cooked this a while back - Was very nice!

http://www.bbc.co.uk/food/recipes/database/tbonesteakwithroaste_89101.shtml

Did some real chunky chips in the deep fat fryer too - 8 mins at 140 - 150, drain on kitchen paper, then another couple of mins at 180 - 190... Very nice and crispy...

Steaks were cooked on a griddle pan which was smoking hot prior to putting them on - cooked them medium rare which is how I like them, and let them rest for a few mins before om nom nom...
 
I would put the steaks on a haggis and have with a whisky sauce with chips personally. But I am Scottish lol (inb4 deep frying it)
 
KaHn said:
I have a nice iron griddle so that won't be a problem.

Cooking method so far is this. Pre heat oven to 80-100C

1) Let steaks rest of the bench for 30-40 min (making sure the dogs are kept out of the kitchen)
2) Season with black pepper and sea salt and olive oil - leave to rest for the above length of time
3) Heat griddle to a medium/high heat and melt a small amount of butter
4) Cook each steak for around 1-2min on each side
5) remove and place in oven for around 7-8min
6) turn oven off and transfer steak to the plates (should have been in the oven with the steak)
7) let them rest in the oven for 5-10 min with the door open ajar
8) tidy kitchen so you don't have to do it while stuffed and sort out anything which is coming with the steak (chips/mushrooms/asparagus etc)
9) Eat :D

KaHn
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Have you tried the salting technique yet? It's seriously, seriously good!
 
I'm cooking steak on Sunday as well. Haven't decided what cut yet. Depends how rich I'm feeling as I either want to do 24hr at 50degrees or 2hours at 57degrees. So want a Thick steak at least 2", so obvious choice would be fillet. But I liek the idea of T-bone but at that thickness it's going to be a massive steak. Will have to see what the farm shop has and what cos.

I'm going to do chips in beef dripping(if I can find it) and a V-large field mushroom stuffed with mix mushrooms, cheese and bread crumbs and probably served with devil sauce.

1 medium head garlic
1/2 large onion
salt to taste
1/3 cup extra virgin olive oil
2 large red bell peppers
1 large portobello mushroom, chopped
1/2 lemon, juiced
1 tablespoon fennel seed
1 tablespoon ketchup
1 tablespoon cider vinegar
ground black pepper to taste
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Sounds interesting never tried it though.
 
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KaHn said:
Its quite a weird place as somethings are expensive but the steaks (I was quoted £17/kg for the T bone) seem very reasonable for freerange local produce.
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I agree, much better than those battery cows they do. Alright, a quid a kilo sounds reasonable but its just not the same quality.
 
Bubo said:
I agree, much better than those battery cows they do. Alright, a quid a kilo sounds reasonable but its just not the same quality.
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Definitely! The difference is certainly less than you would pay in a restaurant, not to mention much better quality. Chips from the chippy, massive fat T-bone steak, mushroom, bernaise sauce... Mmmmm... I'm hungry now :mad:
 
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