🔥Using a heavy bottomed pan helps to hold the heat better and prevent the steak from boiling.
💦Season the steak generously with salt and pepper for enhanced flavor.
🧈Using unsalted butter during the cooking process allows for better control of the salt level.
⏰Let the steak rest for at least 5-10 minutes after cooking to allow the juices to redistribute and the muscle to relax.
🍽️When cutting the steak, always cut against the grain for nicer cuts.
Why should I use a heavy bottomed pan?
—A heavy bottomed pan holds the heat better, preventing the steak from boiling and allowing for a better sear.
What type of salt should I use to season the steak?
—It is recommended to use a kosher salt or sea salt for seasoning the steak.
Can I use salted butter instead of unsalted butter?
—Using unsalted butter provides better control of the salt level in the dish.
Why should I let the steak rest after cooking?
—Letting the steak rest allows the juices to redistribute and the muscle to relax, resulting in a more tender and flavorful steak.
Why should I cut against the grain when cutting the steak?
—Cutting against the grain ensures nicer cuts and enhances the texture of the steak.
00:00Introduction by Matt on how to pan fry the perfect t-bone steak.
00:23Getting a heavy bottomed pan and warming it up is important for better heat distribution.
01:56Seasoning the steak with salt and pepper, and the importance of not salting it too early.
03:57Pan frying the steak and using butter to baste it for added flavor and moisture.
05:56Letting the steak rest for 5-10 minutes before cutting, and the benefits of doing so.
06:58Cutting the steak against the grain for better texture and presentation.
08:50Final result and closing remarks by Matt.
09:16Bonus clip of Matt enjoying the cooked steak.
