T-bone steaks are cut from the crËme de la crËme of beef; the short loin. The T-shaped bone separates the smaller round tenderloin, or filet mignon, from the larger N.Y. Strip portion of the steak.
With this recipe, they are not just for grilling anymore.
Baked Tuscan T-Bone Steak
1 T-bone Steak, 1 1/4-Inch thick 1 large Onion, thinly sliced
1 Tbsp. Olive Oil 1/2 cup Pimentos (drained and sliced)
1 tsp. Italian Seasoning Sea Salt and freshly ground Pepper
1/4 cup Olive Oil
Rub steak surface with 1 Tbsp. olive oil, and let stand at room temperature for
1 to 1 1/4 hours. In an ovenproof skillet over high heat, sear each side of the steak for 3 minutes. Season with salt and pepper, sprinkle both sides with Italian seasoning. Finish cooking on a rack in a 425F. oven for 8 minutes for rare or 15 minutes for medium. In a large sautÈ pan, heat 1/4-cup olive oil over medium-high heat. Add sliced onion and pimentos. SautÈ until slightly golden; about 10 minutes. Remove vegetables from heat and season with salt and pepper. Remove steak from oven and let rest for 5 minutes. Cut meat from both sides of the bone and slice steak 1/4-Inch thick; serve with sautÈed onion and pimentos.
