WAGYU SKIRT STEAK RECIPES

Name: Pan-Fried T-Bone Steak
Prep time: 5 min
Cook time: 12 min
Total time: 22 min
Yield: 2 to 4 servings
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

PAN-FRIED T-BONE STEAK RECIPE | FOOD NETWORK KITCHEN ...

Pan-Fried T-Bone Steak Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 22 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 2 to 4 servings

Number Of Ingredients 5

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

Steps:

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.

PAN-FRIED T-BONE STEAK RECIPE | FOOD NETWORK KITCHEN ...

Pan-Fried T-Bone Steak Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 22 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 2 to 4 servings

Number Of Ingredients 5

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

Steps:

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.

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