PERFECT T BONE STEAK IN 4 MINUTES

The perfect t bone steak in 4 minutes is easy to do in your own kitchen. All you need is a super hot cast iron skillet, simple seasonings, some herbs, butter and you end up with a juicy and tender perfect medium rare t bone steak to serve with your favorite sides.

Servings: 1 steak

Shopping List:
1 t bone steak about 1 1/4 inch thick, 1 lb.
Light brushing of olive oil
1 tbsp. high smoke point oil like canola or vegetable
3-4 roughly crushed garlic cloves or 1 tbsp. minced garlic
A few sprigs fresh thyme or 1 tsp dried thyme
1 tbsp. salted butter
Kosher salt and course black pepper

Directions:
Let the steak sit out about 30 minutes or so to come to room temperature.
Pat the steak really dry on both sides with paper towels to remove excess moisture. This is important so the steak sears properly and doesn't steam.
Lightly brush both sides with the olive oil. This gives something for the seasonings to adhere to.
Generously season both sides of the steak with salt and pepper. Try to use kosher salt and course black pepper because it will give you a better crust.
Heat a cast iron skillet over high heat to 450-500F degrees then add the oil.
NOTE: TURN ON THE EXHAUST FAN AND MAYBE OPEN THE DOORS AND WINDOWS BECAUSE IT WILL TEND TO GET VERY SMOKY.
Let the oil just come to a light smoke then add the steak, pressing it down to make good contact with the skillet. LEAVE IT ALONE! Cook for 2 minutes then flip.
After flipping, add the butter, garlic and thyme. Begin to spoon the butter mixture over the top of the steak and cook for 2 more minutes.
Remove the steak from the skillet and let rest 5 minutes, adding a pat of butter to the top.
Steak should end up around 130'ish internal temperature for medium rare.
Serve and enjoy!

Image courtesy of: Envio69
License: Creative Commons

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Thanks for watching

[UsDiYoNa]

Excellent. Direct and to the point, no unnecessary fluff. Much obliged 👍🏽

[katharina...]

I've just watched about 10 different videos on cooking a t-bone steak, and you turned out to be the only one who knows how to do it. I always buy either rib-eye or sirloin steaks. Today I got t-bones for the first time and I'm trying to figure out whether there's a difference between frying a perfect rib-eye and frying a perfect t-bone. Now I know 😁👍

[jaytee]

Finally a video that does the T bone justice

[arababe]

Nice, to the point video! Looks delicious about to make mine!

[haleystewart]

Thanks Richard! Going to try this tonight for my first time cooking steak 😊

[tspencee]

Thanks Richard, turned out amazing and tricked me into thinking I can cook. Got me some brownie points with the girlfriend too.

[hzurlo]

Wonderful video Simple, and, to the point. Provecho!!

[craigcapell]

Finally a recipe that is new to me and is not all about SPG. Thank you bro gonna give it a try tonite for dinner ❤

[WilliamJSohn]

This was last night's supper for two and it turned out deeelishious in the cast iron skillet ... a decent sized filet for one plate and the strip for the other plate with some Allen's green beans, mandarin oranges and some blackberry cobbler for dessert ... so good.

[cherylcipres]

Hi Richard 😊
My steak isn’t as lovely as yours 😢 I’m gonna try your instructions, Sounds delicious😍
Thanks for sharing👍

[anonymouse]

Just made my husbands birthday dinner with this video, he said it was awesome. Thank you 🌟

[robertwilliams-wdcp]

Dad gum that looks good, something about gnawing on the bone afterwards and the browned fat around the edges yum yum !

[mordissa]

I agree. no B.S. Just gimme a recipe to work with! Love it!

[cash]

I'm trying that goodness right now.

[ashescreepypasta]

Mr Richard this looks amazing n sheesh so delicious .... Buying some steak tomorrow... That's for sure... Yummo

[stevelogan]

Richard my good friend, steak looks delicious, baked tater with butter, sour cream, chives & I'm set. btw, I always wondered what the difference between a t-bone & porter house steak was & did some research, a t-bone has 1 & 1/2 inches or less of filet to the widest part from the vertical bone, if it is more than 1 & 1/2 inches to the widest part of the filet from the vertical bone it is a porter house, also porter house steaks cost more because of the bigger filet, all that info per the USDA

[larrygarot]

Just the way I like to do it Richard.

Tonight it will be on the Blackstone.

[JohnDavis-yznq]

Richard I did it but in a regular nonstick skillet. My old bones won’t let me lift the cast iron. To heavy. The big thick T Bone turned out tender and juicy. I did tenderize it a little with a fork before hand. Not much just a little. Did the butter too.

[Wolf_Dominic]

I’m more of a ribeye guy myself, but that does look delicious.

[hotepnamaste]

@richard how about for medium well? Time wise