COOKING T BONE IN OVEN RECIPES

Steps:

• 15-20 minutes before you start cooking the tbone steaks, take them out of the fridge, and let them rest on the counter.Afetr 15-20 minutes, season both sides of the steak with Italian seasoning.
• Preheat the oven to 375F. Heat up Canola oil in the Stainless Steel Saute Pan. Sear the steaks for 3-4 minutes on one side. Turn them, and sear for 2-3 minutes on the other side.
• Put the steaks in the oven for about 10 minutes. Take the steaks out of the oven, and use the Meat Thermometer to check their temperature. For medium well steak, the temperature should be 150-155F.If the temperature is lower, return to the oven for 4-5 minutes, and check the temperature again.Once the steak is at the desired temperature, let it rest for 10-20 before cutting it.
• While the steak is cooking, make the arugula salad. Wash and dry arugula, juice the lemon, make thin Parmesan slices by using a vegetable peeler. In a salad bowl combine arugula, olive oil and ½ tsp of lemon juice and mix. Top with Parmesan slices.
• To cut the steak, cut out the NY Strip steak part and the filet part from the Tbone. Cut each against the grain, top with the arugula salad and serve with Roasted Turnips, Cucumber Tomato Salad, Pumpkin Bread.

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.