CAST IRON T-BONES with PAN SAUCE
1 or 2angus beef t-bone steaks, 1- 1 1/2 inches thick
·freshly ground black pepper
·montreal steak seasoning
1 Tbspolive oil
2 Tbspsalted butter, divided
How to Make CAST IRON T-BONES with PAN SAUCE
- NOTE: Be careful to not get your skillet too hot. You want to sear the meat, not char it. You will be making the sauce with what remains in the pan after cooking the steaks.
- 5 to 6 hours before cooking, liberally sprinkle each side of steaks with garlic salt and freshly ground black pepper; very lightly sprinkle a little pinch of salt on each side, then sprinkle top side of each steak with a little Montreal seasoning. Refrigerate, uncovered, for at least 4 hours.
- One hour before cooking, remove steaks from refrigerator and set on kitchen counter to knock the chill off.
- To cook, heat olive oil and one tablespoon butter in a large cast iron skillet (preferably one with a lid) over medium high heat, until butter just begins to brown. Place steaks in skillet; sear for about 2 minutes, turn steaks over, cover tightly with lid or foil, reduce heat to medium/medium low. Cook for 3-4 minutes.
- Remove skillet from heat. Place steaks on a platter; cover with foil to rest before slicing.
- To make the pan sauce: Add about 2 tablespoons water to hot skillet; place skillet over medium/medium-high heat and scrape the fond (browned bits) from bottom of skillet. Allow to bubble/simmer for about 30 seconds; remove from heat.
- Add 1 tablespoon butter to skillet; stir to melt and blend well. Taste sauce. (If sauce tastes bitter, you've gotten your skillet too hot and you might as well discard it.) If desired, you may add the steak juices from the platter and melt in another tablespoon of butter.
- Serve steaks whole or sliced, drizzled with sauce, or with sauce on the side. Garnish as desired. Cover and refrigerate leftovers.