Raymon Kim's T-bone Steak

Name: Raymon Kim's T-bone Steak
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: T-bone steak (about 2cm thick); Salt to taste; Vegetable oil generously; Green onion 1 large; Butter generously; Whole black pepper to taste; Vinegar to taste

Authentic T-bone steak recipe cooked to perfection with searing and basting techniques using a home non-stick frying pan, achieving a crispy exterior and juicy interior.

Recommended for

Those who want to achieve restaurant-quality steak at home with a crispy exterior and tender, juicy interior
Those looking to elevate their steak’s flavor with a special garnish and rich butter sauce

20 min Difficulty Normal Meat & mains

Main ingredients

T-bone steakGreen onionButter

Ingredients needed 2 servings

T-bone steak (about 2cm thick)
Salt to taste
Vegetable oil generously
Green onion 1 large
Butter generously

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Whole black pepper to taste

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Recipe

Use a kitchen towel to firmly press and completely dry any moisture from the surface of the steak.
Generously season both sides of the steak with salt, then evenly coat the surface with vegetable oil.
Place the non-stick frying pan over high heat and preheat until a slight haze of smoke appears.
Place the steak in the hot pan and sear each side for about 2 minutes over high heat until deeply browned.
Flip the steak, reduce heat to low, tilt the pan slightly, and continuously spoon the accumulated fat over the meat during the basting process.
Wrap the cooked steak in aluminum foil and place it on a rack (or wooden chopsticks) where air can circulate for 5–6 minutes to rest.
Pour off most of the oil from the pan, leaving only a small amount, then sauté the chopped green onion until golden. Add a pinch of salt, whole black pepper, and vinegar to finish the green onion garnish.
Melt butter in a clean pan or a cooled pan, add a pinch of salt, and prepare a fragrant butter sauce.
After resting, slice the T-bone steak along the bone, separating the filet mignon (smaller side) from the strip loin (larger side), and serve with the green onion garnish and butter sauce.

Dry the steak thoroughly, season with salt and oil, then place in a hot pan.
Sear both sides over high heat until golden, then switch to low heat and baste with oil to cook through.
Wrap in foil and rest for 5 minutes, then use the residual heat in the pan to make the green onion garnish and butter sauce.

Cooking tips

Any moisture left on the meat surface lowers the temperature and prevents the Maillard reaction; removing moisture before cooking is crucial.
The filet mignon portion of the T-bone steak cooks much faster than the strip loin, so monitor the heat carefully to avoid overcooking the filet mignon.
When resting, never let the steak touch the plate directly—this causes the bottom to become soggy from trapped juices; always rest it on a rack or similar support for airflow.