I was lucky to be gifted a wonderfully aged TBone Steak. To anyone who doesn’t know this particular cut consists of the short loin and tender loin aka fillet and sirloin. A highly sought after cut of beef with bone in for added flavour.
Notice the darkening of the meat and fat caused by ageing for a stronger flavour. This is a very good thing, bright red flesh proves less flavourful.
Firstly i rubbed both sides with generous amounts of salt and ground black pepper and rubbed in olive oil.
I heated up this griddle until it was smoking and very hot. Lay down the steak flat so that all of the surface area is in contact with the griddle pan. After two minutes i flipped the steak and pressed it down the exactly the same.
After two minutes on both sides i have achieved my preferred finish, rare and tender. Next step is removing the steak from the pan and rest on a chopping board with a tin foil tent shape covering the steak. This method is called resting and is mandatory for a juicy steak, in the time it rests juices are lost then reabsorbed if the steak is placed directly on a plate the juices will escape and the plate will be soaked with blood, inevitably leaving the steak dry.
I chose to serve the steak with asparagus, thick chips part boiled and fried in duck fat and seasoned with sea salt the duck fat method is most common in France and provides an excellent finish possibly my favourite.
Good luck meat lovers, get cooking.