T-Bone Steak

Jonesiani · 7 Jan 2012 at 11:30

So after reading a thread about how we like our steaks, i got hungry for a steak

I've been to the local butchers this morning and purchaced this bad boy

Its 38oz.

Now i've never cooked a steak this thick before, and i don't want to ruin an expencive cut of meat.

So, any advice on cooking times and methods?

lee1101 · 7 Jan 2012 at 11:35

Blimey what did you pay for that bad boy? How do you eat your steak? Please dont say well done!

Jonesiani · 7 Jan 2012 at 11:45

lee1101 said:
Blimey what did you pay for that bad boy? How do you eat your steak? Please dont say well done!

Absolutely not! This i hope to be cooking to medium-rare.

It was £14 :eek:

lee1101 · 7 Jan 2012 at 11:52

Thats not too bad really is it, imagine what that would cost eating out!

I would let it get to room temp, give it a good seasoning then cook it in a nice hot pan with a few knobs of butter to give it a nice colour and keep pouring the butter and juices over with a spoon. Not sure about cooking times without actually being there!

Jonesiani · 7 Jan 2012 at 11:53

lee1101 said:
Thats not too bad really is it, imagine what that would cost eating out!

I would let it get to room temp, give it a good seasoning then cook it in a nice hot pan with a few knobs of butter to give it a nice colour and keep pouring the butter and juices over with a spoon. Not sure about cooking times without actually being there!

Cheers!

Yeah i was thinking about using some butter. I think maybe 5-8 mins a side in the pan may be sufficient.

It's about 2 inches thick! :cool:

lee1101 · 7 Jan 2012 at 11:55

haha thats huge! Yeah sounds about right, just dont keep moving it about let it get nice and brown. And dont forget to let it rest for a while as well

oli collett · 7 Jan 2012 at 13:35

lee1101 said:
haha thats huge! Yeah sounds about right, just dont keep moving it about let it get nice and brown. And dont forget to let it rest for a while as well

No, flip every 15-30 seconds. It will cook much better and result in less moisture loss. I'd salt it for an hour as well before cooking

Remember it will take longer than you think, if you have a meat probe use it to check temperature (remember to take into account rest temp) and it will need ~10mins of resting due to the size

Jonesiani · 7 Jan 2012 at 13:47

Well i followed all these useful instructions....

In the pan..

In my belly...

Was beautiful, medium rare.

I ate it with a couple of slices of warm crusty bread, with olive oil.

Now i need a sleep

Glaucus · 7 Jan 2012 at 13:49

No chips, no shrooms

Jonesiani · 7 Jan 2012 at 13:53

Glaucus said:
No chips, no shrooms

Funnily enough i don't really have chips with steak. I like jacket potato and onion rings.

Weird i know.

jimmy321 · 7 Jan 2012 at 13:57

oli collett said:
No, flip every 15-30 seconds.

I would never do this, cook each side for the same amount of time turning once only.

lee1101 · 7 Jan 2012 at 13:58

oli collett said:
No, flip every 15-30 seconds. It will cook much better and result in less moisture loss. I'd salt it for an hour as well before cooking

Remember it will take longer than you think, if you have a meat probe use it to check temperature (remember to take into account rest temp) and it will need ~10mins of resting due to the size

Why would you keep flipping it? You gotta let it seal to keep the flavour. You only need to flip it once and your done, worked on the meat section in a kitchen

lee1101 · 7 Jan 2012 at 13:58

jimmy321 said:
I would never do this, cook each side for the same amount of time turning once only.

Agreed

Haircut · 7 Jan 2012 at 14:06

lee1101 said:
Why would you keep flipping it? You gotta let it seal to keep the flavour. You only need to flip it once and your done, worked on the meat section in a kitchen

Each side of the steak will still remain in contact with the pan for just as long if you flip regularly and you'll get the same flavour from the crust.

Flipping regularly ensures that the meat cooks more evenly, which for a steak as thick as the one in the OP would be required.
Keeping one side in contact with a hot pan for 5 continuous minutes would mean the bits near the edge overcook.

EDIT: Follow the guidelines here: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html for great steaks.

And some analysis on burgers for the evidence on flipping regularly: http://aht.seriouseats.com/archives...s-should-you-flip-a-burger-while-cooking.html

lee1101 · 7 Jan 2012 at 14:15

Noooo completely disagree with that. Your always taught in a kitchen not to keep fannying about with steak, just let it cook a leave it alone. If the steaks that big then finish it off in the pan in the oven

Glaucus · 7 Jan 2012 at 14:19

lee1101 said:
Noooo completely disagree with that. Your always taught in a kitchen not to keep fannying about with steak, just let it cook a leave it alone. If the steaks that big then finish it off in the pan in the oven

And your also taught to seal the juices in. Along with a 1001 other miss taught principles.

Results speak for themselfs.

Haircut · 7 Jan 2012 at 14:21

lee1101 said:
Noooo completely disagree with that. Your always taught in a kitchen not to keep fannying about with steak, just let it cook a leave it alone. If the steaks that big then finish it off in the pan in the oven

I'll choose to go with the empirical evidence though, so I reckon what you're taught is wrong

lee1101 · 7 Jan 2012 at 14:22

Haircut said:
I'll choose to go with the empirical evidence though, so I reckon what you're taught is wrong

lol have a bash at cooking it like that, you'll see its amazing

Haircut · 7 Jan 2012 at 14:23

lee1101 said:
lol have a bash at cooking it like that, you'll see its amazing

I have, that's how I used to do it. Flipping regularly gives better steak though so I do them like that now.

lee1101 · 7 Jan 2012 at 14:23

Glaucus said:
And your also taught to seal the juices in. Along with a 1001 other miss taught principles.

Results speak for themselfs.

What you mean mistaught principles? like what?