T-Bone Steak: Overview
The shortloin consists of the striploin & tenderloin separated by a “T” shaped bone. Because of the heavy bone, it is not typically roasted whole, & can only be sliced into steaks (porterhouse steaks or T-bone steaks) with the help of a band saw.
Apart from the bone, the tenderloin & striploin are both very tender, highly prized steak & roasting cuts. They can be cut off of the bone for use as separate cuts.
Applications: Saw into Porterhouse Steaks or Debone into Striploin & Tenderloin.
T-Bone Steak w/ Green Peppercorn Pan Sauce
The T-Bone steak offers a unique two-in-one experience as it consists of the tenderloin fillet on one side of the bone & a juicy sirloin on the other. This gives diners the best of both worlds when it comes to enjoying two cuts of meat at once.
Ingredients:
T – Bone Steak 400gms
Kosher salt & cracked black pepper
Green Peppercorn Pan Sauce
Pan with fond remaining after searing steaks
1 tbsp olive oil
3 tbsp finely chopped shallots
1 cup beef stock
½ cup heavy cream
¼ cup brandy
2 tbsp red wine
2 tbsp green peppercorns in brine, drained
½ tsp chopped fresh thyme
30gms unsalted butter
Kosher salt, to taste
Freshly ground black pepper, to taste
Method:
How do you cook a 400gm T–Bone steak or any steak of that size & have a degree of confidence that it is exactly how you or the customer required it to be cooked. A digital read thermometer goes a long way to achieving the goal but this tool cannot guarantee that the beast is cooked evenly. Let me ntroduce you to reverse sear, by no means a new concept but one that has gained popularity through the advancement of food science.
The principle of reverse sear is a two-step process that involves cooking the steak at a low temperature first, & then searing it at a high temperature:
Low-Temperature Cooking: The steak is first cooked gently over indirect heat. This is done at a low temperature of 120°C in an oven. This slow & gentle cooking allows the steak to cook evenly, similar to the effect you get from a sous vide. Unlike sous vide, where the meat steams inside a bag, the reverse sear method keeps the surface of the steak dry. This is important because it enables the steak to brown properly at the end & develop rich flavours.
High-Temperature Searing: After the steak has reached the desired internal temperature (about 15 degrees below your target temperature), it is removed from the oven & seared on a hot pan or grill for about 2–3 minutes on each side. The high heat of the pan or grill creates a crispy crust & locks in the juices.
The reverse sear method aims to achieve an evenly cooked steak with a juicy interior & a crispy crust. It eliminates the risk of overcooking the steak, gives you more control over the cooking process, & allows the steak to cook more evenly. This method is particularly beneficial for cooking large, thick steaks to higher levels of doneness. It allows the internal temperature to rise slowly, & after reaching the desired internal temperature, you can get a nice crisp with a quick sear.
Green Peppercorn Pan Sauce: After removing steaks from pan, turn heat to high, add olive oil & heat until shimmering. Add shallots & cook until softened & aromatic.
Add in beef stock & bring to a boil to deglaze the fond from the bottom of pan. Lower heat to a simmer & reduced stock to one third of original volume.
Add in heavy cream, brandy, red wine, thyme & green peppercorns & cook until slightly thickened. Add the butter to finish & season to taste; serve immediately with the mother of all T-Bone steaks.