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Reverse searing is one of the most reliable ways to cook a steak – when done properly, incredibly tasty, juicy results are sure to follow.
T-Bones are one of the most beautiful, heartiest cuts of beef out there. Since there’s a bone running down the middle of the cut, there are a few nuances to cooking the perfect T-Bone.
In this post, we’ll share our favorite way to reverse sear a T-Bone steak for the tastiest results.
What Is A T-Bone & Where Does It Come From?
A T-bone steak is a cut of beef that is taken from the short loin of the cow. The name “T-bone” comes from the T-shaped bone that is present in the cut, which separates the tenderloin from the strip steak.
The T-bone is a versatile cut of meat that can be cooked in a variety of ways, including grilling, broiling, pan-frying, and reverse searing. It is considered a high-end cut of beef due to its tenderness and flavor, and is often considered a delicacy.
The T-bone steak includes two distinct cuts of meat, the tenderloin and the strip steak. The tenderloin is a lean and tender cut of meat that is located on one side of the T-shaped bone, while the strip steak is a more flavorful cut of meat that is located on the other side of the bone. The strip steak is often considered the “New York strip” steak.
A Quick Overview Of Reverse Searing
The reverse sear method is an under utilized (in our opinion) technique that can be used to cook any steak to perfection.
This method involves first cooking the steak at a low temperature in the oven or on the grill, and then finishing it off with a high-heat sear on the stovetop or grill grate. Contrasted with a “regular” sear, where you’d traditionally sear first then finish off your meat low and slow.
This creates a crispy crust on the outside while ensuring a juicy and pink center on the inside.
What Equipment Do You Need?
You can reverse sear a T-Bone using a variety of equipment. As long as you have a way to cook low and slow, and also a way to perform the sear, you are good to go!
For the low and slow part, you can use an oven, a grill, or a smoker.
For the sear portion, you can use a grill, or a stovetop with a cast iron or stainless steel pan.
How To Reverse Sear a T-Bone Step by Step
The reverse sear method is a great way to achieve a perfectly cooked T-bone steak, with a crispy crust and a juicy, pink center. Here’s our favorite way to do it.
- Start by seasoning your steak with salt and pepper, or your favorite steak seasoning. Let it sit at room temperature for about 30 minutes.
- Preheat your oven or smoker to 200-225 degrees Fahrenheit (93-107 degrees Celsius).
- Place a skillet or cast-iron pan on the stove and heat it over medium-low heat.
- Once the skillet or pan is hot, add a bit of oil to the pan and carefully place the steak in the pan.
- Cook the steak for about 2-3 minutes per side, or until a nice crust has formed.
- Once the steak has a nice crust, transfer it to the preheated oven and cook it for about 10-15 minutes, or until it reaches your desired level of doneness.
- Once the steak is cooked to your liking, remove it from the oven and let it rest for a few minutes before slicing and serving.
Tips For The Reverse Sear
When cooking a T-bone steak, it’s important to pay attention to the temperature of the steak. A T-bone steak is a cut that includes a bone and two distinct cuts of meat, the tenderloin and the strip steak. The tenderloin is a more delicate cut of meat and should be cooked to a lower temperature than the strip steak.
The reverse sear method is a great way to cook a T-bone steak because it allows you to cook the steak to a precise temperature without overcooking it. By starting with a lower temperature in the oven and then searing the steak at the end, you can ensure that the steak is cooked to perfection.
It’s also important to let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a juicier and more flavorful cut of beef.
In summary, the reverse sear method is a great way to achieve a perfectly cooked T-bone steak. It involves seasoning the steak, cooking it in a skillet or cast-iron pan to form a crust, then transferring it to the oven to cook to a precise temperature and finally letting it rest before slicing and serving. This technique guarantees a juicy and flavorful steak with a crispy crust.