How to cook T- Bone Steak [Step-by-step recipe]

June 29, 2020 How to cook T- Bone Steak (Step-by-step recipe)

Contents

  1. Description
  2. Ingredients
  3. Cooking steps and time

Description

T-Bone steak is one of the most common classic American steaks. There are only a few species, the most famous of which are ribeye, porterhouse, club steak, t-bone, striploin and filet mignon.

At first glance, it might seem that a steak is an ordinary fried piece of meat that is not unusual. But with the Americans, making steaks is a whole art. Firstly, each steak has its own type of tenderloin and cooking. Secondly, there are many secrets and tricks that make it possible to cook meat so flawlessly that it literally melts in your mouth.

Not the last place in the importance is also the degree or temperature of roasting the meat, which professional chefs can determine by eye, although the temperature of frying between modes can differ by only 3-4 degrees! Based on the American classification of roasting regimes, we can distinguish the main seven: heavily fried, fried, almost fried, medium fried, light fried, steak with blood and extra-rare.

The t-bone steak is the biggest steak of all the rest. Usually it weighs at least 450 grams and is served with sweet and sour sauces for dinner or supper. The meat for it – is cut between the dorsal and lumbar parts of the carcass and has a T-shape, that is why it was called “t-bone steak”.

Everyone loves fried meat, and t-bone steak is much more than just fried meat. Try to cook this juicy fragrant dish at home according to our recipe, and we assure you that you’ll want to try it again. A step-by-step recipe will help you better understand the recommendations of this delicious t-bone steak.

Ingredients

Beef steak
(650 g)
properties of dry red wine
Dry red wine
(200 ml)
Clove
(1 PC.)
Corn flour
(25 g)
Cherry
(300 g)
Granulated sugar
(15 g)
Vanilla essence
(1/4 teaspoon)

Cooking steps

Take the steak meat, remove it from the wrapper and let it brew for several minutes at room temperature.

Cook the cherries while the meat is warming. Wash them and get rid of the bones.

Now take a metal ladle and fill it with wine. Put on the fire and wait until it boils, after that you should reduce the heat and boil the wine for about five minutes. Then add the vanilla extract with sugar and cloves.

After that, throw cherries into the stewpan, wait a little while stirring them regularly, and after five minutes add one tablespoon of cornmeal. Stir the sauce constantly. It should be boiled until it thickens.

Now we can do meat. Put the steak on a preheated skillet or grill without adding oil, and fry for 1-2 minutes on each side. Repeat the roasting process again. During this time, the degree of roasting is “almost roasted”, if you want, then you can fry to your taste.

Next, put the already fried steak in the oven, which will need to be preheated to 50 degrees, and leave it there for several minutes, allowing it to warm up. After five minutes, you can get it and serve it, pre-watering the sauce prepared earlier.