Sizzle-worthy steak: master the art of cooking t-bone in a nonstick paradise
What To Know
- Place the steak in the hot pan and sear for 3-4 minutes per side, or until a deep golden-brown crust forms.
- Once cooked to desired doneness, remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
- While a nonstick pan is recommended for its ease of use, you can also use a cast iron skillet or a stainless steel pan.
Indulge in the succulent flavors of a perfectly cooked T-bone steak without the hassle of a grill. Using a nonstick pan allows for an even sear, tender interior, and minimal cleanup. Follow our comprehensive guide to master the art of pan-seared T-bone steak.
Ingredients
- 1 T-bone steak (12-16 ounces)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter (optional)
- 1 clove garlic, minced (optional)
- 1 sprig fresh thyme (optional)
Step-by-Step Instructions
1. Prepare the Steak
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. This promotes even cooking. Pat the steak dry with paper towels to remove excess moisture.
2. Season Generously
Liberally season the steak with salt and pepper on both sides. This enhances the natural flavors of the meat.
3. Heat the Nonstick Pan
Heat the olive oil in a large nonstick pan over medium-high heat. The oil should shimmer but not smoke.
4. Sear the Steak
Place the steak in the hot pan and sear for 3-4 minutes per side, or until a deep golden-brown crust forms. Do not overcrowd the pan, as this can prevent even searing.
5. Add Butter and Aromatics (Optional)
For extra flavor, add a tablespoon of butter to the pan and let it melt. Add minced garlic and a sprig of thyme for a tantalizing aroma.
6. Cook to Desired Doneness
Reduce the heat to medium and continue cooking the steak for 4-5 minutes for medium-rare, 6-7 minutes for medium, or 8-9 minutes for medium-well. Use a meat thermometer to check the internal temperature.
7. Rest the Steak
Once cooked to desired doneness, remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Tips for Success
- Use a high-quality T-bone steak with good marbling.
- Season the steak generously to enhance its flavor.
- Allow the steak to reach room temperature before cooking for even cooking.
- Sear the steak over high heat to create a flavorful crust.
- Reduce the heat after searing to cook the steak through without overcooking.
- Use a meat thermometer to ensure the steak is cooked to your desired doneness.
- Let the steak rest before slicing to allow the juices to redistribute.
Serving Suggestions
Serve the pan-seared T-bone steak with your favorite sides, such as mashed potatoes, grilled vegetables, or a side salad. For a complete meal, pair it with a glass of red wine.
Final Touches (Optional)
- For a more intense flavor, marinate the steak in your favorite marinade for several hours or overnight before cooking.
- To create a crispy crust, pan-fry the steak in a cast iron skillet.
- Top the steak with a compound butter made with herbs, garlic, and lemon zest for an extra burst of flavor.
What People Want to Know
Q: What is the best thickness for a T-bone steak?
A: For pan-searing, a steak that is 1-1.5 inches thick is ideal.
Q: Can I use a different type of pan?
A: While a nonstick pan is recommended for its ease of use, you can also use a cast iron skillet or a stainless steel pan.
Q: How do I prevent the steak from sticking to the pan?
A: Make sure the pan is hot enough before adding the steak and do not overcrowd the pan. Also, use a non-stick spray or a small amount of oil to grease the pan.