Pan-Fried T-bone Steak recipe is a quick, savory, delicious dish to serve this Easter Sunday.
If you are strictly abiding with the social distancing ordinance, Easter celebration will be different this year. It will be intimate, just whoever is in your household.
HAPPY EASTER TO ALL!
To some, Easter could be lackluster this year. The traditional Easter Sunday celebration is disrupted. If there are church services, no one is allowed inside but it broadcast on TV.
Again, no mass gatherings are allowed at this time. Parks are closed, picnic tables are blocked and public restrooms are locked.
So, if you normally spend Easter in the park, not this year. A few times during Easter, I have met up with a bunch of people in the park to fly drones.
Please continue practicing social distancing until CDC tells us it is safe to physically socialize with others. Social distancing is the reason why the virus curve is flattening. If we all pitch in, you are keeping yourself, family and others safe thus a tremendous help to our healthcare system too.
If we do our part and contain this “enemy” we can finally pursue our regular lives. It is probably an understatement to say “back to normal”. There’s so much unknown and uncertainty at this time.
I guess we just have to deal with it, use COMMON SENSE and MOVE ON. Again, it is how we bounce back is what matters.
As a food blogger, I have so much leftover ingredients in my pantry and fridge. Social distancing became a motivation to use up everything I have and avoid running an errand. It’s been a month since I last did my grocery.
Before all these grocery chaos started, my 4th bin freezer was fully stocked with meat. Even if I wanted to get more, I have no room to put it. I could throw leftover ingredients occupying 3 freezer bins but why?
I have to admit, sometimes I throw food but very seldom. Watching what was happening in Asia, in my mind it won’t be long it will happen here. So, I had a 2 week head start before the hoarding started.
I stocked up on a few canned goods and flour. During my last grocery trip, Albertson’s had a promotion, spend $25 and Ben and Jerry’s Ice cream is only $2.00 a pint which was a great deal. I only got 2 pints of BnJ ice cream since I have no space in my freezer. Oh well!
Pan-Fried T-bone Steak Recipe
Last night, I was so excited to find more yeast in my fridge. It is one of the ingredient I wished I got more but when I was at the store I was so lazy to go back and forth.
Now, small things like yeast makes me excited. Some things I took for granted before are precious right now. Another lesson learned from this event – I get to appreciate little things.
If you have been reading my blog, you know by now my favorite piece of meat is steak. Luckily, I have 2 rib eye roast that I got on sale a few months ago that I am saving for Easter.
I also have a couple of T-bone steak, chicken wings and breast, a bag of shrimp, ground beef and pork. The longest I keep meat in my freezer is 2 weeks with the exception of the rib eye roast.
If I really try hard and use up everything in my freezer, I probably have a good 2 months before I need to go grocery shopping.
I would be so elated once I clear my freezer. I really need to start making smoothie since I have so much frozen fruits.
What Seasonings Do Restaurants Use on Steak?
If you asked me, I like my steak simple. Steak with good marbling seasoned with salt alone satisfies my craving for steak.
Marbling is key to a good steak. It adds so much flavor to steak and it keeps it moist, tender and juicy. My favorite cut is rib eye but if it is not on sale, then T-bone or New Strip steak are my other choices.
So when buying steak, look for marbling. These are streaks of fats in the steak.
Anyway, aside from salt most restaurants season their steaks with the following:
Fresh ground black pepper
Paprika ( I use smoked paprika)
Season T-bone steak 1 hour before frying.
I prefer pan frying my steak than grilling. Either ways, make sure pan or grill is heated well to get a good sear on your steak.
Cook steak to your liking, rare, medium or well-done.
It is funny, I get criticized for liking a well-done steak. Hey, that’s how I like it. I’m not here to please other people, I am pleasing my taste buds and I am rest assured the presence of bacteria has been killed too.
A well marbled steak, cooked well-done is a delicious steak.
Steak Cooking Temperature
If you are not familiar in cooking T-bone steak, use a thermometer to check for doneness. Depending on your preference, use the chart below for internal temperature. After removing steak from pan or grill, let it sit for 2 minutes to retain juices and reach its final internal temperature.
|Remove from Grill at this Temperature||Final Cooked Temperature|
|Rare||130 to 135°F||130 to 140°F|
For more information, regarding steak temperature, click the link.
Would you like to Try T-bone Steak in Creamy Mushroom Sauce, click the link?
How to Pan Fry T-bone Steak
Pan-Fried T-bone Steak Recipe
- 1 T-bone Steak thawed
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon fresh ground black pepper
- 1/8 dried thyme
- 1/8 teaspoon smoked paprika
- ¼ teaspoon Kosher salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- Thaw frozen t-bone steak in fridge overnight.
- Remove steak from fridge 2 hours before cooking to evenly thaw.
- Season steak with onion powder, garlic powder, ground black pepper, dried thyme, paprika and Kosher salt one hour before cooking.
- Pan fry or grill depending on your preference – rare, medium or well done. Follow chart above regarding internal temperature.
- Melt butter in pan over medium heat, then add olive oil.
- Pan should be hot when steak is placed. Steak should sizzle when it hits the pan.
- Pan fry and sear for about 3 – 6 minutes each side for rare, medium or well done.
- When done, let steak sit for 2 minutes before serving to retain its juices and reached its internal temperature.
- Serve with your favorite sides.