EASY T BONE STEAK RECIPES RECIPES

Name: Pan Seared T-Bone Steak
Prep time: 5 min
Cook time: 15 min
Total time: 1 h
Yield: 2 servings
Ingredients: 1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note); Kosher salt and freshly ground black pepper; 1 tablespoon canola oil

PAN SEARED T-BONE STEAK RECIPE | FOOD NETWORK KITCHE…

Pan Seared T-Bone Steak Recipe | Food Network Kitche… image

Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 3

Ingredients

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Steps:

Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

HOW TO COOK T-BONE STEAK IN OVEN - EASY RECIPES FOR BUSY …

How To Cook T-Bone Steak In Oven - Easy Recipes for Busy … image

Best ever t bone steak can be made in the oven! All you need are just a few ingredients to make this most delicious tbone steak with almost no effort.

Provided by TastyGalaxy.com

Categories Main Course

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 T-bone Steaks
1 tsp Kosher Salt
3 tbsp Canola Oil
⅛ tsp Italian Seasoning
4 oz Arugula
½ oz Parmesan Cheese
1 Lemon
1 tsp Olive Oil

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.

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Take the stress out of Christmas with this deliciously simple turkey recipe – enjoy!
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Total Time 3 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving

1. PREP – if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
2. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible – trust me.
3. Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
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8. COOK – Preheat the oven to 180ºC/350ºF/gas 4.
9. As a guide, you want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you’ve got a 6kg bird, like I had here, do it for 2 hours 42 minutes – this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
10. Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
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12. Use heavy duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover it with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on with everything else.
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14. CARVE – Choose from the two methods below, or watch the How to carve a turkey video on Food Tube.
15. Remove the wing, slice the skin beside the leg, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
16. Remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

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1. PREP – if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
2. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible – trust me.
3. Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
4. Halve the clementine and place in the main cavity with the fresh herbs – you don’t want to pack it full as you want to allow hot air to circulate.
5. Use a handful (200g) of Gennaro's pork & onion stuffing to fill the neck cavity, but don’t stuff it in too tightly, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here and the crispier stuff you can bake off in a dish.
6. Roughly chop the veg – there’s no need to peel them – and chuck into the tray with the giblets to make your trivet, then sit the turkey on top and cover the tray with tin foil.
7. Remember now to wash your hands, plus any kitchen kit the raw turkey has touched, before moving on.
8. COOK – Preheat the oven to 180ºC/350ºF/gas 4.
9. As a guide, you want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you’ve got a 6kg bird, like I had here, do it for 2 hours 42 minutes – this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
10. Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
11. To check it’s cooked, the simplest way is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
12. Use heavy duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover it with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on with everything else.
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Calories 695 calories per serving

1. Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 3cm chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.
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