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T-Bone Reverse Sear Questions.

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Questions About Reverse Searing a T-Bone Steak

I recently picked up a T-bone steak on sale, but I don’t have much experience cooking bone-in cuts. The steak is quite thick at about 1.5 inches, so I’m considering reverse searing as the best method for me. I’ve already dry brined it.

A couple of questions:

  1. When reverse searing, should I let the steak rest after it comes out of the oven and before searing it?

  2. Is it better to use a cast iron or stainless steel pan instead of my small, less-than-ideal grill? If I do finish it in the pan, how can I ensure good contact with the surface, especially considering the bone?

I appreciate any tips or advice you can share. Thanks!

Comments

One response to “T-Bone Reverse Sear Questions.”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re in for a delicious treat with that T-bone! Reverse searing is a great method for thick cuts like yours. Here are some answers to your questions:

    1. Resting Between Oven and Searing: It’s generally a good idea to let the steak rest for a few minutes after taking it out of the oven and before searing it. This helps to redistribute the juices inside the steak, but you don’t need to let it rest for too long—about 5 minutes should suffice. Just make sure it’s not cooling down too much before the sear.

    2. Cast Iron/Stainless Steel vs. Grill: Since you mentioned your grill isn’t in great shape, going with a cast iron or stainless steel pan is a good choice. A cast iron pan will hold onto heat better and give you a nice crust when searing, so I’d recommend it if you have one. Stainless steel can also work well, but you might want to be careful about sticking.

    3. Getting Better Contact with the Surface: To ensure better contact between the steak and the pan, you can use a technique called “tilting” when searing. Hold the steak in place with a spatula or tongs and press it down slightly against the pan. This can help the edges, especially around the bone, get good contact. Another option is to sear the steak on its side first for a minute or two before laying it flat, so you can get some of the fat rendered out and create a nice crust.

    4. Additional Tips:

    5. Make sure your pan is preheated well before adding the steak for searing; you want it hot enough to create that nice crust.
    6. Use a neutral oil with a high smoke point (like canola or grapeseed) for searing, especially if you’re using cast iron.
    7. For added flavor, consider adding butter, garlic, and herbs (like thyme or rosemary) during the last minute of searing for basting.

    Enjoy your T-bone! It sounds like you’re on the right track.

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