Ingredients
- 2 pound T-bone steak (about 1 1/2 inches thick)
- Coarsely ground black pepper
- Kosher salt
- 1 to 2 tablespoons oil, like peanut, corn, or soy
- Serving Suggestions: Compound Butter
Directions
About 1/2 hour before cooking the steak, bring it to room temperature.
Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
Copyright 2003 Television Food Network, G.P. All rights reserved
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By christinestiff_...
Bloomington, MN
on January 13, 2011
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This was great considering my grill is under several feet of snow. Less time was needed for medium rare, I got more like medium with these times. Yes - turn your fan on before you start!
By Chefb123
Schenectady, NY
on May 19, 2010
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This was a nice change from my usual rub, which sometimes can be overpowering to the palate.
By joycebean58_121...
Harrisville, 88
on March 15, 2010
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There was a T-bone in the freezer that I assumed I couldnt cook until Summer when I could grill it. Then I decided to try this recipe. It was fantastic! Tender and quick. I used a high quality, non-stick flat griddle instead of a cast iron pan. I followed the directions exactly. My steak was only 1 lb and it came out medium-well, which is my preference. The only thing to be aware of is that there is a LOT of smoke during cooking; I had to turn on the ceiling fan and open the window.
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