T BONE STEAK RECIPES FRYING PAN 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:

• 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.
  2. Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
  3. Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
  4. Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
  5. I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.