t bone steak

Light the coals and cook up a feast of lobster served with seaweed butter and barbecued T-bone steak. Does anything say summer better than surf & turf?

Barbecued surf & turf

T-bone steak (about 750 grams)

olive oil

lobster

unsalted butter

fresh seaweed (or 2 tsp kombu flakes

flaky sea salt

Heat your barbecue to high. Rub the steak with the oil, then season on both sides and set aside. To make the seaweed butter, blitz the butter with the seaweed and sea salt. Spoon onto some baking parchment and make it into a log shape by rolling it up and twisting the ends. Chill until needed.

When the coals are ready to cook on direct heat, hold the steak upright on the grill so the strip of fat down the side sizzles and crisps. Once it’s nicely browned, lay the steak flat on the grill so the striploin (the larger side) is closer to the flames, and the tenderloin is on the edge of the barbecue – this ensures you cook each side evenly. Cook for 5 mins, then flip the steak over and put it on the other side of the barbecue so the strip loin is again nearest to the flames. Cook for 5 mins more, then cover with a lid and cook for 4 mins further each side for medium rare. Put the steak on a plate, top with a large slice of the butter, cover with foil and leave to rest.

While the steak rests, cut some slices of seaweed butter and lay them on the flesh side of each lobster half, then put on the barbecue (tails shell-side down). Cook for 5-10 mins, depending on how hot the barbecue is and if the lobster is raw or cooked (see our ultimate guide to lobster if you're preparing it live). Wait until the shells turn orange-red – remove the tails when the meat is no longer translucent, but cook the claws for a few mins longer.

Serve the T-bone steak on a large board or serving platter, topped with or alongside the lobster tails and claws and more seaweed butter.

El T-bone Steak, característico por el emblemático hueso en forma de T.

Cómo cocinar un T-Bone Steak

500 grs de T-Bone

gramsr de Sal ahumada

Ensalada fresca

papa en casco

T-bone Steak seared to caramelized perfection on the outside and juicy in the middle. It’s full of flavor with no marinating required!

T-Bone Steak Recipe (with Video)

T-bone steak (about 1-inch (2.5 cm) thick*)

olive oil**

salt (or

black pepper

garlic (minced (2 teaspoons))

rosemary (optional)

Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.

Position the oven rack in the middle and preheat oven to 425°F (218°C).

Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)

Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.

Rub on all sides with 1 tablespoon of olive oil.

Season both sides with salt and pepper.

Add the remaining 1 tablespoon oil to the pan and swirl to coat.

Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.

Sear the first side for 2 minutes.

Flip using kitchen tongs and sear the other side for 2 minutes.

Add garlic, butter and rosemary and then immediately transfer the pan to the oven.

Bake for 2-3 minutes without flipping for medium-rare steaks (130°F/54°C), checking doneness by inserting an instant-read meat thermometer (see recipe notes for other donenesses***).

Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.

To serve, cut the meat away from the bone and slice across the grain into strips.

https://www.youtube.com/watch?v=-0jEPKDHa0k

T-bone Steak is one of the best steak cuts and includes a T-shaped bone with meat on each side. Searing in the pan at high temperature and then finishing in the oven ensures tender and juicy results every time. T-bone makes a flavorful steak dinner with no marinating required!

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INGREDIENTS:
T-bone steak
olive oil
salt
pepper
garlic, minced

Perfect T-bone Steak {Pan Seared with Oven Finish}

Learning How to Cook Steak is so easy! In this post, I'll share with you all my tips and tricks (plus things to avoid) for cooking mouthwatering Butter Basted Pan-Seared steaks.

How to Cook Steak (Butter Basted Pan-Seared Steak)

Steak (Porterhouse, Ribeye,

extra virgin olive oil

salt and black pepper (to season)

canola or vegetable oil or avocado oil

garlic (minced (optional))

parsley (to garnish)

Bring your steak to room temperature before adding cooking (about 30 minutes). If you plan to spend good money on a delicious steak, it only makes sense that it be cooked properly from the start, right?

Rub your steak with extra virgin olive oil, but cook it in oil with a higher smoke point like canola oil or avocado oil.

As your&nbsp;steak comes to room temperature, gather any additional ingredients and tools and get them ready. You’ll need oil, butter, minced garlic (if using), large skillet, a spoon, tongs, and your meat thermometer.&nbsp;

Place a large heavy-bottomed skillet over high heat. Allow your skillet to get nice and hot for a minute or so before adding the oil. Allow the oil to get hot before adding the steak.  Add your steak to the skillet and allow the first side to cook for 1 minute undisturbed.

After one minute use your tongs to carefully flip your steak. Allow the other side to cook for 1 minute, undisturbed. Then flip again.

Now, assuming you are right-handed (if you are left-handed, it will be the opposite), take the handle of your skillet in your left hand and tilt the pan just slightly. In your right hand use a spoon to collect and baste the top of the steak with hot oil. Baste everywhere, but focus more on the New York Strip side as that has a higher fat content. Continue for 1 minute then flip. Repeat this same process for 1 minute on the other side.

By this point, your steak has been cooking for 4 minutes total (2 minutes on each side). Check the internal temperature of your steak with your digital meat thermometer.

Add the butter.

Continue flipping (every 30-60 seconds) and basting with butter. After 1-2 minutes more, add the garlic and check the internal temperature of your steak again (in the tenderloin side of your steak).

Continue until the thickest part of the tenderloin side registers 120-125 degrees F (49-52 degrees C) for a medium-rare steak or 130 degrees F. (54 degrees C) for medium.&nbsp;

Immediately transfer steak to a large plate or cutting board and allow it to rest for at least 5 minutes. Serve with pan drippings and garnished with fresh chopped parsley, if desired. Enjoy!      

Top 4 t bone steak recipes from across the web

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Top Tags

Barbecued surf & turf

Cómo cocinar un T-Bone Steak

T-Bone Steak Recipe (with Video)

How to Cook Steak (Butter Basted Pa...

Top 4 t bone steak recipes from across the web

The most viewed t bone steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued surf & turf

Cómo cocinar un T-Bone Steak

T-Bone Steak Recipe (with Video)

How to Cook Steak (Butter Basted Pa...

The most viewed t bone steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine