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Help! How to cook a 2lb t-bone steak?

This is the biggest steak I've seen in a long time... if it was cuttable I'd chop it in half down the middle but of course it has the bone in it so that's not possible. How do I cook a t-bone that's well over an inch thick without destroying it? Dh will eat his steaks mooing, I prefer medium (lightly pink in the middle) I figure I have to start it on the stove and finish it in the oven? I've never done that before so can anyone help me out?

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  1. A two inch porterhouse is something I cook on a regular basis.....seared first on the stove and finished in the oven @ 425-450* for about 10 -12 minutes for medium-rare temperature.

    1 Reply
    1. re: fourunder

      I forgot to add that there have been recent praises for cooking steak at 275* and finished with a high heat browning at the end of cooking temperature desired....following a Cook's Illusstrated method tested in their kitchen.

      http://chowhound.chow.com/topics/6343...

    2. Sear on the stove, then finish in the oven. Use an oven-safe pan, preferably cast iron or stainless steel.

      4 Replies
      1. re: aburitoro

        Yep. That's what I'm going to do... I'll use my caphalon skillet - my cast iron pan isn't big enough for this monster steak! I just took it out the fridge to warm up to room temperature so it'll be ready to cook in a few hours. Wish me luck!

        1. re: Kajikit

          Darn...Hate that it want fit in your cast iron..You get Bonus Points for that!!!
          However..Double Bonus Points for using a thermometer to check for doneness rather than the clock...Meat can't tell time!!!

          Luck!!!!

          1. re: Uncle Bob

            Meat can't tell time!!!
            ~~~~~~~~~~~~~~~~~~~~~~
            But time can give you a reference point when to check the meat with the thermometer, correct.....:0)

          2. re: Kajikit

            Pat dry with paper towel before liberally seasoning with kosher salt and freshly ground pepper on both sides. Sear in a very, very hot and lightly oiled pan. When carmelized, flip over and finish in oven. When done, let meat rest while degazing pan. YUM!

        2. There are two ways to do it.

          1. Sear on hot stove (or grill) and then finish off in the oven. (Most popular method)

          2. Warm it up in the oven first, then finish by searing on a hot stove or grill. (Less popular method but on favored by Cook's Illustrated)

          After reading about Method 2 in CI and other sources, I've become a convert and now cook all my steaks using the "reverse searing method".

          You generally can't go wrong with either method and it's usually easier (and better) to cook thick cuts of steaks than thin ones.

          Good luck.

          1. What I did - brought the steak up to room temperature on the kitchen counter. Then heated up the caphalon pan on the stove until it was HOT... I put the steak into the pan and left it strictly alone for three minutes then flipped it and did the other side. It looked marvellous at this point. Then I dumped in an onion, some mushroom and some garlic, and I put it into the oven at 450F for 10 minutes. Then I took it out the oven and let it rest on the stove top for 5 minutes... but this is where I went wrong - I forgot that the darned thing would keep on cooking because the pan was HOT! So I left it sitting in the pan to rest instead of putting it on a plate, and it cooked itself even more. When I cut it up, it was definitely well-done. Not even a trace of pink left in it! The upside is that the outside was NOT burnt as it would have been if it had been cooked to well-done on the stovetop, and it was still relatively tender... just twice as thoroughly cooked as I was hoping it would be. It was very disappointing. :(

            4 Replies
            1. re: Kajikit

              Yeah, but just think how good it will be next time!!!!!!! Taa Daaaaaaaa!!!!

              Experience is a great teacher.......

              1. re: Uncle Bob

                I told DH that we'll just have to buy another one and try it again! He said he won't object. :P We're really not big steak-eaters - it's a very expensive meal compared to say chicken breasts... if we ate it more often I'd be better at cooking it!

                1. re: Kajikit

                  Well if it will be awhile between steaks...While it is fresh on your mind go and write down everything you did in detail...Kind of a "Steak Log"...write down what you liked, and disliked...Things you did right, and things you want to improve upon...Next time you cook steak pull out your notes ~~~~ The trick is to remember where you put your notes :)

                  Have Fun & Enjoy!

                  1. re: Kajikit

                    Another good reason to buy a remote thermometer. If you set it at your final temp, the alarm would have sounded while it was resting and you'd have known to take it out of the pan. Maverick and Nu-Temp make decent ones that aren't very expensive. Nu-Temp seems to have better wireless range.