{"id":45828,"date":"2025-07-22T22:39:45","date_gmt":"2025-07-22T20:39:45","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=45828"},"modified":"2025-11-10T15:19:04","modified_gmt":"2025-11-10T14:19:04","slug":"oven-baked-t-bone-steak","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/oven-baked-t-bone-steak\/","title":{"rendered":"Oven-Baked T-Bone Steak"},"content":{"rendered":"
\"Oven-Baked

Oven-Grilled Beef Ribs Recipe<\/p><\/div>\n

Oven-Baked T-Bone Steak<\/strong><\/span><\/div>\n

You don’t have to wait for summer to enjoy a good piece of grilled meat! Even when the weather doesn\u2019t allow for a barbecue, oven cooking lets you enjoy this gourmet pleasure all year round, with equally delicious results.<\/p>\n

Oven grilling has the advantage of being simple, quick, and requiring no constant supervision. Just season a good cut of meat, like a T-bone steak, and cook it for a few minutes. Perfectly grilled to medium-rare, tender and juicy, the meat delivers full flavor with minimal effort.<\/p>\n

While it\u2019s in the oven, you can easily prepare a fresh salad like Shirazi salad<\/a>, or a more elaborate side dish such as ratatouille<\/a> or Moroccan eggplant caviar<\/a>. It\u2019s the perfect option when you\u2019re hosting, allowing you to enjoy the meal without being stuck in the kitchen, so you can truly make the most of the moment with your guests.<\/p>\n

\"oven-grilled<\/p>\n

Tips and tricks :<\/h2>\n

Ask your butcher to cut your rib steak , here, a T-bone into slices about 2 to 3 cm thick. This speeds up the cooking time and gives you pieces similar in size to small lamb chops.<\/p>\n

If you prefer to cook a large whole rib steak, simply adjust the cooking time accordingly.<\/p>\n

Allow about 20 minutes for a medium-rare doneness on a 1 to 1.2 kg rib steak, cooked at 240\u00b0C (465\u00b0F) using conventional heat. Ideally, stand the steak upright or flip it halfway through cooking.<\/p>\n

For blue rare to rare, cook for 15 to 17 minutes.<\/p>\n

If you have a meat thermometer, check the internal temperature for doneness:<\/p>\n

Blue Rare<\/strong>: 37\u201339\u00b0C (98.5\u2013102\u00b0F)<\/p>\n

Rare:<\/strong> 50\u201352\u00b0C (122\u2013125.5\u00b0F)<\/p>\n

Medium:<\/strong> 54\u201358\u00b0C (129\u2013136.5\u00b0F)<\/p>\n

Well-Done:<\/strong> 60\u00b0C (140\u00b0F and above) 
\n\"oven-grilled<\/p>\n

Ingredients:<\/h2>\n

NB:<\/b> You can print the recipe card at the end of the article.<\/span><\/p>\n

Serving size:<\/strong> Plan for about 300 g (10.5 oz) of meat per person.<\/p>\n

Ask your butcher to cut the T-bone steaks to your preferred thickness. In this example, the steaks are no more than 3 cm (about 1.2 in) thick.<\/p>\n