Raymon Kim's T-bone Steak
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.
Ingredients needed 2 servings
Recipe
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.
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.
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