Cast Iron T Bones With Pan Sauce Recipes

PAN SEARED T-BONE STEAK

Steps:

• Preheat your oven to 'oven finish' your T-bone if you have a thick-cut steak (1 1/2 inches in thickness or more). Heat the oven to 400°F (205°C) and make sure to use an oven-safe skillet.
• Heat your medium to large cast iron skillet or heavy-bottomed frying pan with the olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.
• While your skillet is heating, season both sides of your steak generously using the homemade steak seasoning (1/2 to 1 Tbsp portion of seasoning). Pat the seasoning into place, and do not rub it into the steak as the seasoning can accumulate rather than being spread evenly. *Don't forget to season any fatty strips and the sides of your T-bone steak!
• Place your seasoned T-bone steak, garlic, and herbs in the hot skillet and allow the steak to cook, without moving it, for 4 minutes or until browned and caramelization has begun.
• Turn your steak over and cook on the second side for 4 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon (or 'arroser') the butter over the steaks to add moisture and flavor back into your cooked steak.
• The steaks are done when both sides are browned and have an internal temperature of 135°F (57°C). Thick-cut T-Bone Steak: Alternatively, place your seared T-bone into the oven to finish. Cook in the oven until the steak reaches 125°F (52°C) for medium-rare or 130°F (54°C) degrees for medium.
• I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.
• Use a square of aluminum foil to loosely 'tent' over your steaks while resting, then allow the steaks to rest for 10 minutes before serving.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

CAST IRON SKILLET PORK CHOPS WITH DIJON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
• Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
• While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
• Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
• Remove chops from the oven, top with sauce, and serve.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.