best way to cook a t-bone steak
I was given some T-bone steaks and have no idea how to cook them. The person who gave them to me said to grill them but that isn't a very good option given that I live in Northern Minnesota and there is snow on the ground and it is freezing outside, so I'd like to either cook them on the stovetop or in the oven. I know how to cook venison but I've never cooked a steak before and I don't want to mess it up.
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Take the steak and use a lab grade ultrasonic device (new window) to tenderize the cell walls and break down the fat molecules.
Put in cryrovac bag with a bit of rosemary and oil.
Inject some hickory smoke into the bag using a "Smoking Gun" (new window)smoke infusion device.
Using a VacMaster, Dry Piston Pump Chamber machine (new window)..remove the air from the bag to .25 atmospheres of pressure then heat seal.
Place the bag with steak in waterbath. Using a thermal immersion circulator set to 140 for med rare. Let that cook for 10 hours.
With a standard centrifuge separate components of one bottle of A1 sauce. Using pipettes...remove the individual layers and reserve.
Mix components with Calcium Chloride.
Drip into a bath of Sodium Alginate to create caviar sized spheres of each component layer. Drain and reserve.
The steak should be ready by now.
Lightly sear the outer surface a with Carbon Dioxide laser to create a .2 MM crust and dust with pink sea salt crystals and ground pepper.
Top with the A1 Alginate spheres...and herb butter.
Serve with a salad of juiced Romaine lettuce..flash frozen in liquid nitrogen, freeze dried balsamic vinegar flakes with olive oil spheres and tater tots on the side.
Temporary disable your smoke detectors. Either take the batteries out or put a plastic shopping bag over them and secure with a rubber band.
Don't forget to enable them after smoke clears from searing the steak.
But most important is to have a full body wine and reasonably loud rock n roll !
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1. Take out of the refrigerator at least 1-2 hours prior to cooking to allow the meat to come to room temperature.
2. Season very well with salt & pepper.
3. Sear them quickly in a blazing hot cast iron pan
4. Pour off any grease from the pan, and finish in a 375 degree oven until internal temperature of 125-130 degrees for medium rare.
5. Allow to rest for 10-15 minutes prior to carving.
I was just reading about leaving the steak in the fridge on a rack for a day before cooking it. Have you tried this? I'm wondering what the benefit of it is.