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Pan Seared T-bone Steak

Princess Tafadzwa

As I have mentioned before Bermuda is expensive. You might have even seen it on one of those most expensive places to live lists. And good quality beef is expensive, so I do not buy it often. I actually don’t even bother to look at beef prices, after all, red meat is not good for you!

On the rare occasion that I do, I do not want to mess it up. So I do not do a lot to the meat. I season with salt and pepper and I will either grill it or pan sear the meat.

To get a perfectly seared steak you need to bring your meat to room temperature, about thirty minutes then I season it with salt and pepper on both sides.

Then sear the meat in a hot iron skillet or whatever skillet you have. Do not poke the meat.  Flip it once and make sure it rests before cutting into it.

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Pan Seared T-bone Steak

Ingredients

  • Two boneless t-bone steaks
  • Kosher salt and freshly ground pepper
  • 3 tablespoon olive oil
  • 4 tablespoon unsalted butter
  • small bunch of parsley
  • 3 garlic cloves

Instructions

  1. Rub the steaks with a tablespoon of olive oil then season with salt and pepper.
  2. Let the meat stand at room temperature for 30 minutes.
  3. In a large cast-iron skillet, heat 2 tablespoon of the oil until shimmering.
  4. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
  5. Turn the steaks and add the butter, parsley and garlic to the skillet.
  6. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5 - 7 minutes.
  7. Transfer the steaks to a cutting board and lest for 10 minutes.
  8. Serve.

This chart helps with checking for doneness without poking the meat.

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