Roast T-Bone Steak properly - a guide
With the Porterhouse steak, the T-bone steak is one of the highlights for all steak lovers. However, roasting the meat correctly is not that easy, as the T-Bone Steak consists of different pieces of meat. In this home tip, we'll tell you how to get the perfect T-bone steak on the table.
This is how your T-Bone Steak succeeds
In addition to the T-shaped bone, the T-Bone Steak consists of two different pieces of meat, the entrecote and the fillet. Since the fillet is cooked much faster than the entrecote, preparing the T-Bone Steak is not that easy. In order for the preparation to succeed, you should make sure that you buy really good meat when shopping.
- About 90 minutes before frying the steak, take the meat out of the fridge to bring it slowly to room temperature.
- An angular cast-iron steak pan is ideal for frying the T-bone steak. Before you put the meat in the pan, heat the oil.
- Heated in the oil, place the T-Bone Steak and fry it on the side for between two and three minutes. If you have a particularly thick T-bone steak, the time in the steak pan increases to around five minutes. Important: only turn the steak once so that it doesn't lose too much juice and dry out.
- Then season the T-Bone Steak with salt, pepper and herbs, depending on your taste. Then leave the steak to rest for between three and five minutes, depending on its thickness, while preheating the oven to 80 degrees.
- Before you put the steak in the oven, wrap it in aluminum foil.
- Preheat the oven to 80 degrees and place the packaged T-Bone Steak in the oven for between five and ten minutes, depending on the thickness. Use only top and bottom heat.
