Pan-fried t-bone steak with butter and olive oil
This pan-fried T-bone steak is seared in a mix of butter and olive oil, ensuring a tender and flavorful result. Perfect for a special dinner, it combines a simple method with rich, classic flavours.
Cook time 10 min
Prep time 0 min
Ingredients:
8 oz beef, short loin1 tbsp butter
1 tbsp olive oil
Impress your taste buds with a juicy and flavorful pan-fried T-bone steak that's seared to perfection with butter and olive oil. This classic recipe is simple yet guarantees a delicious and tender steak, perfect for a special dinner or a treat-yourself meal.
Instructions:
- Take the T-bone steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps the steak cook more evenly.
- Pat the steak dry with paper towels to remove excess moisture. This is crucial for achieving a good sear.
- Season both sides of the steak generously with salt and freshly ground black pepper. If using fresh herbs, you can also sprinkle them over the steak at this point.
- Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Allow it to heat up for a few minutes until it’s very hot. A well-heated pan is essential for a good sear.
- Add the olive oil to the hot pan. Swirl to coat the bottom.
- Add the butter to the pan and allow it to melt and foam. The combination of oil and butter provides a higher smoke point and rich flavor.
- Carefully place the T-bone steak in the pan. You should hear a sizzle when it hits the heat, which indicates getting a good sear.
- Let the steak cook without moving it for about 3-4 minutes. This allows the surface to caramelize and develop a flavorful crust.
- Flip the steak using tongs. Cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time if you prefer your steak more or less done. For medium, cook for 5-6 minutes per side. For rare, aim for about 2-3 minutes per side.
- As the steak cooks, use a spoon to carefully baste it with the melted butter and olive oil from the pan. This enhances the flavor and helps keep the steak moist.
- If you prefer, use an instant-read thermometer to check the steak's internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).
- Once the steak reaches your desired doneness, remove it from the pan and let it rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute throughout the meat.
- Slice the steak against the grain for maximum tenderness and serve immediately. Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a refreshing salad.
There you have it – a perfectly pan-fried T-bone steak bursting with flavor and tenderness. With just a few simple ingredients and steps, you can enjoy a gourmet meal right at home. Serve it with your favorite sides and relish in the deliciousness of a well-cooked steak.
Pan-fried t-bone steak with butter and olive oil FAQ:
For a medium-rare T-bone steak, cook for about 3-4 minutes on one side and then another 3-4 minutes on the other side. Adjust the time slightly if your steak is thicker or thinner.
You can check the doneness using an instant-read thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 140-145°F (60-63°C).
Yes, you can use oils with high smoke points, such as avocado oil or canola oil, but keep in mind that the flavor may vary. Butter is recommended for its rich flavor.
Store leftover T-bone steak in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing, which can keep it for 2-3 months.
If your steak isn't searing well, make sure the pan is hot enough before adding the steak. Additionally, ensure the steak is dry and properly seasoned to promote a good crust.
Cooking Tips:
- Let the steak come to room temperature before cooking.: Taking the steak out of the refrigerator 30 minutes before cooking will ensure even cooking.
- Preheat the pan properly.: A hot pan is crucial for achieving a good sear. Make sure the pan is thoroughly heated before adding the steak.
- Pat the steak dry.: Removing excess moisture from the steak helps in getting a better sear and crust.
- Season generously.: Don't be shy with the seasoning. Use plenty of salt and pepper to enhance the steak's flavor.
- Use a combination of butter and olive oil.: The butter adds flavor and richness, while the olive oil raises the smoke point to prevent burning.
- Don't forget to rest the steak.: Letting the steak rest for a few minutes after cooking allows the juices to redistribute, ensuring a juicy steak.
Nutrition Facts
2 ServingsCalories 290kcal
Protein 33g
Carbohydrates 0.00g
Fiber 0.00g
Sugar 0.04g
Fat 24g
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