Rich came home from a recent trip to Target with a couple of decent looking t-bone steaks that had called out to him from the meat case; they were on sale, AND I believe he had a coupon, so you can see it was meant to be.
•2 T-Bone steaks
•Good black pepper
•Salt (I used my seasoned salt)
Allow the steaks to rest on the counter for about 30 minutes before you plan to start cooking.
Heat a large skillet over medium heat until the edge feels nicely hot when you tap it with your finger tip.
Raise the heat to high and add the steaks – you will want to turn your vent fan on maximum as well, because the peanut oil will smoke like crazy.
Cook for 7 minutes, then flip the steaks and cook for another 4 minutes for a nicely crusted, medium steak. The original recipe said this method would yield medium-rare, but these were, after all, not best butcher-quality steaks, nor were they all that thick.
Transfer the steaks to a platter, cover with foil, and let rest for 5 minutes.
This would be a good time to add a bit of water to the pan and deglaze it, scraping up all those blackened bits stuck to the bottom. I suppose you could use a bit of wine and add some shallots to make a jus, but I don’t think these steaks really needed it.
We had ours simply, with a tossed salad and a dab of my steak sauce.
Nicely flavored and almost perfectly done.
Just watch out for all that smoke…