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Spicy Skillet T-Bone Steak
If the dad in your household is a steak fan, Father’s Day is the perfect occasion to try out this recipe taken from Chef Corbin Tomaszeski’s new cookbook, In Good Company: Easy Recipes for Everyday Gatherings. This time, though, give Dad a break from cooking duty. This recipe is sure to please!
Spicy Skillet T-Bone Steak
A T-bone steak is the best of both worlds: strip loin and filet. This delicious recipe is a great one to have in your back pocket when the weather doesn’t co-operate with your barbecue plans. The cast-iron pan is key to having that beautiful crust. (It’s the secret that steakhouses don’t want you to know about.)
Serves 4
Rub ingredients
1/2 small cinnamon stick
1 1/2 tsp black peppercorns
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 1/2 tsp mustard seeds
1/2 tsp cloves
1/2 tsp fennel seeds
4 cardamom pods, seeds only
1 1/2 tsp coarse sea salt
Steak ingredients
2 (16-oz) T-bone steaks, rested at room temperature for 30 minutes
2 Tbsp vegetable oil
3 1/2 Tbsp butter
Method
To make the rub, in a spice mill, combine all ingredients and grind until coarse. (Alternatively, use a pestle and mortar.)
To make the steak, rub the blend on both sides of the steaks. In a large cast-iron skillet over high heat, heat oil until it begins to smoke. Carefully lower steaks into skillet and sear for 4 minutes, flipping frequently, until dark golden on both sides. Add butter and baste steaks, taking care not to burn the butter or steaks. (Reduce to medium-high heat if necessary.) Cook for another 3 minutes for medium-rare (when internal temperature reaches 120–125°F).
Transfer steaks to plates. Set aside to rest for 5 minutes. Slice and serve.
Variation: T-Bone Steak with Rosemary, Garlic, and Shallots
Replace the peppercorn spice blend with coarse salt and pepper. Add rosemary (or thyme), 1 clove garlic, chopped, and 1 shallot, chopped, to the skillet with the butter.