Main ingredients 🥩
T-bone beefSaltMiwon (MSG)Herb oilButterGarlicThymeRosemary
Striker Chef's T-bone Steak
A chef's technique for T-bone steak that solves the uneven cooking caused by the bone at home, achieving perfect doneness for both tenderloin and strip loin.
🙋 Recommended for
- ⭐ Those who have failed with T-bone steak at home because the strip loin and tenderloin cooked unevenly
- ⭐ Those who want to learn the chef's method of searing steak with a crispy exterior and juicy, flavorful interior
Ingredients needed 🛒2 servings
- 1 piece T-bone beef (800g or more, about 3cm thick)
- Salt, to taste
- Miwon (MSG), about half the amount of salt
- Herb oil, generously
- 1 tablespoon butter
- 2 cloves garlic
- Thyme, to taste
- Rosemary, to taste
Recipe 🍳
- Wipe off any blood on the surface of the T-bone beef cleanly with a paper towel.
- Sprinkle salt over the entire meat, and add Miwon (MSG) at about half the amount of salt for umami, seasoning it.
- Make cuts along the T-shaped bone to carefully separate the strip loin and tenderloin meat from the bone.
- Pour herb oil or cooking oil into a pan, about twice as much as usual for steak cooking, and heat over high heat.
- Add the separated bone and meat together to the hot pan and start cooking. Add the thinner tenderloin about 1 minute later than the strip loin.
- Flip the meat roughly every 30 seconds, searing for a total of 5 minutes to achieve a crispy and even Maillard reaction on the surface.
- During cooking, tilt the pan and continuously baste the meat with the oil using a spoon to transfer heat to the inside.
- In the last 30 seconds, add butter, crushed garlic, thyme, and rosemary, coating the meat surface evenly with the melted butter aroma.
- Remove the cooked meat and let it rest for about 5 minutes, then slice into bite-sized pieces and plate with the roasted bone.
- Remove blood from the beef and season with salt and Miwon (MSG).
- Cut along the T-bone to separate the tenderloin and strip loin meat from the bone.
- Heat a pan with plenty of oil, add the separated bone and meat, and sear.
- Flip the meat every 30 seconds over high heat to crisp the surface.
- Before finishing, add butter, garlic, and herbs for rich aroma.
- Remove the meat, rest for 5 minutes, then slice and plate with the bone.
Cooking tips 💡
- If you sear the T-bone whole, the bone prevents the meat from fully contacting the pan bottom, causing uneven cooking. By deboning the meat, both tenderloin and strip loin can cook evenly.
- Since tenderloin cooks faster than strip loin, delaying its addition to the pan slightly prevents overcooking.
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