T-Bone Sharing Steak 30oz

Core Temperatures  – Out of Oven (After Resting)

Rare – 48-50^oC (52-54^oC)

Medium-Rare – 52-54^oC (56-58^oC)

Medium – 58-60^oC (60-62^oC)

Remove your T-bone from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.

Preheat griddle or heavy based frying pan until almost smoking, when you add a drop of oil it should sizzle. Season the meat liberally just before cooking. Brush steak with oil and place the T-bone steak into the pan on the fat first to render before searing on the flat sides. Sear each side of the steak until a dark crust has formed.

Once seared, cook to your liking following the recommended core temperatures by checking with a meat thermometer. For medium-rare cook 4-5 minutes each side, until a core temperature of 52^oC is reached before resting.

Finish by adding a knob of butter to the pan and basting over the T-Bone for the final couple of minutes.

Remove the T-bone steak from the griddle, cover with foil and leave to rest in a warm place for 10 minutes.