T-Bone Steak With Peanut Oil

06SteaksDoneRestingPlatterbfLOMmmm, steak.

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.

But now, how to cook them? Let’s see… I’ve done supermarket filets, steak frites, steak ‘n tots; then I found this recipe -not too far from a steak frite, but different enough…

•2 T-Bone steaks
•Good black pepper
•Salt (I used my seasoned salt)
•Peanut oil

Allow the steaks to rest on the counter for about 30 minutes before you plan to start cooking.

04SteakFristFrybfLOBrush both sides of the steak with a bit of the peanut oil and season with the salt and pepper.

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.

05SteakFlipbfLOCook 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.

08SteakPlateSaucebfLOThis 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…



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