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Reverse Seared T-Bone Steak

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Introduction:

Elevate your steak game with the Reverse Seared T-Bone Steak recipe—a culinary technique that ensures a perfect pink center with a beautifully seared crust. This method allows you to achieve restaurant-quality results at home, showcasing the tenderness of the T-bone cut. Get ready for a mouthwatering experience that combines precision cooking with incredible flavor.

Ingredients:

  • 2 T-bone steaks (about 1.5 inches thick)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, smashed
  • Fresh rosemary or thyme sprigs (optional)
  • Unsalted butter for basting (optional)

Instructions:

Preparing the T-Bone Steaks:

  1. Bring Steaks to Room Temperature:
    • Take the T-bone steaks out of the refrigerator at least 30-60 minutes before cooking to allow them to come to room temperature.
  2. Season Liberally:
    • Season both sides of the steaks generously with salt and black pepper. Press the seasoning into the meat for better adherence.

Reverse Searing Process:

  1. Preheat the Oven:
    • Preheat your oven to a low temperature, around 275°F (135°C).
  2. Place Steaks on a Rack:
    • Set a wire rack over a baking sheet. Place the seasoned T-bone steaks on the rack.
  3. Slow Roast in the Oven:
    • Roast the steaks in the preheated oven until they reach an internal temperature of about 10-15°F (5-8°C) below your desired doneness. Use a meat thermometer for accuracy.
  4. Rest the Steaks:
    • Remove the steaks from the oven and let them rest for 10 minutes. This allows the juices to redistribute within the meat.

Searing on the Stovetop:

  1. Preheat a Skillet or Grill Pan:
    • Heat a skillet or grill pan over high heat. Add olive oil.
  2. Sear the Steaks:
    • Once the pan is very hot, sear the T-bone steaks for 1-2 minutes per side. Add smashed garlic and fresh rosemary or thyme sprigs to infuse flavor. Optionally, baste with butter for added richness.
  3. Achieve the Perfect Crust:
    • Ensure a golden-brown crust forms on both sides. Pay attention to the fat cap on the T-bone, rendering it for additional flavor.
  4. Rest Before Slicing:
    • Remove the steaks from the pan and let them rest for 5 minutes before slicing.

Serving:

  1. Slice and Serve:
    • Slice the T-bone steaks along the bone, separating the strip steak (larger side) and tenderloin (smaller side). Arrange the slices on a serving platter.
  2. Optional: Garnish:
    • Garnish with additional herbs or a sprinkle of finishing salt for enhanced flavor.
  3. Serve Immediately:
    • Serve the Reverse Seared T-Bone Steak immediately while it’s still warm and succulent.

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