Fry and grill the T-bone steak

Ingredients:

• For 4 people:
• 4 steaks
• some clarified butter
• salt and pepper

preparation

Preparation time: 15 minutes. Your T-Bonesteak fry them juicy in a pan and then cook them to the point in the oven. The steak should be about an inch thick. At the outer edge it is surrounded by a layer of fat. A piece should weigh around 300 to 400 grams.

1. Note room temperature. The fillet should be prepared before roast meat Have reached room temperature. Pat dry with kitchen paper before frying.
2. Preheat the oven. Preheat your oven to around 80 degrees top and bottom heat.
3. Heat clarified butter. Put clarified butter in your pan and heat the pan strongly. Make sure that the clarified butter does not start to smoke, then the heat is too strong.

   

4. Reduce heat. Put your steaks in the hot pan and fry them. Then reduce the heat slightly. Do not turn the steaks several times during the roasting process. Piercing the meat is also not recommended, as this will cause the meat juice to leak out.
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5. Fry steaks. Fry the piece on both sides for about two minutes. You can tell whether your T-bone steaks are seared medium with just a touch of your finger on the meat. When the consistency is the same as the palm of your hand when your forefinger and thumb touch, they take the meat out of the pan.

   

6. Cook steaks in the oven. Let the steaks rest for two minutes, then place them in the oven for a maximum of five minutes. This will make the steaks juicy and tender. You can optionally cover your steak with aluminum foil.

   

7. Season steaks. Finally, pour the clarified butter from the pan over the steaks and season with salt and pepper.

Preparing the T-bone steaks on the grill

Preparation time: 15 minutes. The delicious T-bone steak can of course also be cooked on the grill. It unfolds its aroma in a particularly special way on the grill.

1. Heat up the grill. Heat up the grill and grill the steaks over high heat here too.
2. Cook steaks. In contrast to the pan, the steaks cook a little longer on the grill. It is common to have about 4 minutes per side. But do not cook them directly over the embers. It is better to have a place next to it and with the lid closed. Cooking times may increase slightly if the grill does not have a lid.
3. Turn the steaks once. You can also refrain from cutting or piercing the meat on the grill. It is better if you turn the T-bone steaks with meat tongs or a spatula.
4. Carry out a cooking test. Again, use the palm of your hand to check whether the steak is medium and can therefore be taken from the grill.

The T-bone steak is very popular due to its very intense taste, which you can easily fry or grill. A variant with a larger fillet portion is the porterhouse steak. This is about 300 grams heavier and is suitable for the "seasoned" meat eater. Accordingly, it has to be fried longer. No matter which steak you choose, the juicy one meat is a pleasure.