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?

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:

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:

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

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.

Jonesiani · 7 Jan 2012 at 14:32

Argh the science of cooking steak.

I've used both methods, and I've enjoyed steaks from both methods

A sticky thread would be great though....but I imagine it'd be like opening a can of worms!