How to Make a Tender and Juicy T-Bone Steak in the Oven

🥩Searing the T-bone steak on the stovetop creates a beautiful sear and enhances the flavor.

🔥Finishing the steak in the oven allows for even cooking and helps keep the steak juicy and tender.

⏰Resting the steak for at least 10 minutes allows the juices to redistribute and makes for a more flavorful and tender meat.

👩‍🍳Mina Newman, executive chef of Cisto Steakhouse, demonstrates the step-by-step process of making a perfect T-bone steak.

🍴Garnishing the steak with a sprinkle of coarse salt and natural pan sauce enhances the flavor and presentation.

Why is it important to sear the steak before finishing it in the oven?

—Searing the steak on the stovetop creates a flavorful crust and enhances the overall taste of the steak.

How long should the steak rest before cutting it?

—It is recommended to let the steak rest for at least 10 minutes to allow the juices to redistribute and create a more tender and flavorful meat.

Can I use this method for other types of steak?

—Yes, you can use this method for other types of steak, but cooking times may vary depending on the thickness and desired doneness.

What temperature should the oven be set to?

—The oven should be preheated to 450°F (232°C) to achieve the desired cooking temperature for the steak.

What can I serve with the T-bone steak?

—You can serve the T-bone steak with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

00:00Introduction

00:07Chef Mina Newman introduces herself as the executive chef of Cisto Steakhouse in Astoria, Queens, New York.

00:12The T-bone steak is introduced as the main ingredient for the recipe.

00:18The steak is seasoned with salt and pepper on both sides.

00:37Searing the steak on the stovetop

01:07The steak is seared on one side for 3 minutes and then flipped to sear the other side for 1 to 2 minutes.

01:40Finishing the steak in the oven

01:57The steak is placed in the oven at 450°F (232°C) to cook for 8 minutes.

02:13Resting the steak

02:40The steak is rested for at least 10 minutes before slicing to allow the juices to redistribute.

03:13Slicing and plating the steak

03:48Conclusion