How to Cook a Tender & Juicy T-Bone Steak in the Oven

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Cooking a tender and juicy t-bone steak doesn't always require an oven. Find out how to cook a tender and juicy t-bone steak with help from an executive chef in this free video clip.

Part of the Video Series: Meat Dishes
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Video Transcript

Hi, my name is Mina Newman, Executive Chef of Christos Steak House in Astoria, Queens, New York. Today, we're making a tender and juicy T-bone steak in the oven. Here we have a T-bone steak cut from the short loin. We'll season with salt and pepper on both sides. Once the steak is seasoned on both sides, you want to add it to a sautee pan with smoking hot oil. We'll tilt it forward, put our steak back to front, laying it down gingerly so that the oil doesn't jump back at you. You want to make sure that the, the steak is laying completely flat into the pan so it gets this really beautiful searing on the outside. So, once it's seared on one side for three minutes, you'll turn it over and you're just going to sear it for about one to two minutes on the second side because we're going to finish it in the oven. Again, making sure that your T-bone is laying completely flat. Once your steak is in, has been flipped, turn around for another two seconds; excuse me, two minutes. Once you've turned your steak over and seared it on the other side for two minutes, you'll put it on a butter of tray and, and finish it in the oven. The T-bone has now been in for eight minutes at 450. You want to move your T-bone for, off of your hot tray onto a warm plate and allowing it to rest for at least ten minutes. It's imperative to give it this time, although it looks juicy, ready to eat, it's not. You need to allow the juices to come back into the steak prior to cutting it. If you cut it now, all the juices will run off the plate as oppose to staying on the steak and creating a really tender and juicy piece of T-bone. So, we've let our, let our T-bone rest for ten minutes now; so, you want to follow the natural progression of your bone, down, around the shell steak side. Cut out your filet mignon cut. Ah, I'll put it, I like to put it right back on the plate so you can enjoy the juices. And we'll slice our steak. Right now, I'm slicing the shell steak side of the T-bone. We;l garnish with a little bit of watercress, some coarse salt and just some of the natural pan sauce from the, from the oven baking. And there you have your oven-baked tender and juicy T-bone. My name is Mina Newman, Executive Chef of Christos Steak House in Astoria, Queens; thank you for watching.


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