Oven-Baked T-Bone Steak
Oven-Grilled T-Bone Steaks: a simple, quick, and delicious recipe. Enjoy tender grilled dishes all year round, without a barbecue.
IMPRIMER
ÉPINGLER
ENREGISTRER
INGRÉDIENTS
- Serving size: Plan for about 300 g (10.5 oz) of meat per person. 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.
- T-bone steaks
- Olive oil
- Salt and pepper to taste
PRÉPARATION
- Preheat the oven to 210°C (410°F) using the grill (broil) function.
- Take the T-bone steaks out of the refrigerator 30 minutes to 1 hour before cooking, depending on their thickness. This step helps prevent thermal shock, which can make the meat tough.
- Line a baking tray with parchment paper to make cleanup easier after cooking.
- Sear the meat : Mix 1 tablespoon of olive oil with a pinch of salt and pepper, then rub the mixture evenly over the steaks.
- Heat 2 tablespoons of olive oil in a hot pan. Once it starts to smoke, sear the steaks (two at a time if necessary) on each side over high heat. The pan must remain very hot to prevent the temperature from dropping.
- Do the same if you’re cooking a large rib steak.
- This quick searing step seals in the juices, ensuring tender, flavorful meat. Avoid piercing the meat with a fork; instead, use tongs or a spatula to turn it.
- Once beautifully browned, transfer the meat to an oven rack placed over the baking sheet to catch any drippings while it finishes cooking.
- Oven Cooking Your T-Bone Steak : Bake and grill the chops for 5 to 8 minutes, depending on their thickness and how you like your steak : rare, medium, or well-done.
- For a large 1-1.2 kg T-bone steak, after searing both sides in a hot pan, finish it in a preheated oven at 240°C (465°F). Stand the steak upright if possible and roast for 15 to 20 minutes for even cooking.
- Keep an Eye on It : Flip the chops once the first side is nicely browned to grill the other evenly. Avoid overcooking, as the meat can dry out quickly. If you have a meat thermometer, check the internal temperature for precision. For well-done steak, aim for about 60°C (140°F) at the center.
- Let It Rest : After cooking, remove the steak from the oven and cover loosely with foil. Let it rest for 10 minutes so the juices redistribute, giving you a tender, juicy steak every time.
- Serve and Enjoy : Serve your oven-grilled T-bone warm with your favorite sides: roasted vegetables, mashed potatoes, or a fresh salad. For an extra burst of flavor, try it with a vibrant chimichurri sauce.