T-bone steak fried in the pan - that's how it works
August 22nd, 2021 | main dishes
You only need four things: the excellent quality steak, pepper, salt and a cooking thermometer. So far so good. Everything is there. But frankly, I’d never fried a T-bone steak myself before. So we got the advice of a chef friend from the cruise. Lo and behold: It’s very easy and the result is stunning!
It is of course important – if you treat yourself to such a high-priced piece of meat – to choose one of the best quality. A good dry-aged T-bone steak of around 600 to 700 grams costs just under 50 euros, is sufficient for two people – and worth every euro.
It is also important and useful to use a cooking thermometer. At a core temperature of 54° C, the meat is perfectly pink and cooked to the point.
A large, colorful salad and a glass of Valpolicella with it – a festive meal!
And this is how it works:
T-bone steak fried in the pan
(Serves 2 – Caution: Preheat the oven to 90° C top/bottom heat)
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