-
1
Before frying your steaks, fry your onions and mushrooms in the same cast iron skillet you'll be frying your steaks in.
-
2
Also, make your garlic butter.
-
3
Garlic Butter Recipe Slightly melt butter and mix everything together in Ziplock bag and mix well.
-
4
Snip end off of bag and use as a piping bag.
-
5
Squeeze directly on to baked potatoes or neatly into a serving bowl.
-
6
FOR THE ONIONS AND MUSHROOMS: Slice onions thick.
-
7
Saute onions in 1/2 sick butter and oil.
-
8
When they are just about 3/4 's of the way cooked to your preference, add your mushrooms and cook 3 minutes longer.
-
9
Drain on paper towels then serve atop T-Bone Steaks.
-
10
STEAK FRYING & TIPS: Choose a T-bone steak that is cherry red and is well marbled.
-
11
[meaning fat runs equally throughout the meat] Have your Butcher choose your steaks if you're not certain on which cuts to pick.
-
12
Pat your steaks down with a paper towel and make sure your steaks are dry.
-
13
You don't want to end up steaming them instead.
-
14
Important!
-
15
Do not tenderize T-Bones with a fork or puncture your meat in any way both prior to or during frying.
-
16
You'll forfit vital juices and actually cause your steak to firm up even more.
-
17
Just trust the notion that you and your butcher have picked the ideal steaks and that they will be juicy!
-
18
Pull your steaks from fridge 45-60 minutes prior to pan frying.
-
19
You'll want them at room temperature before searing.
-
20
Generously season your T-bone steaks on both sides with cracked black pepper.
-
21
Do not over season your steaks with spices such as meat seasoned salt, tenderizers, garlic or onion powders as you'll only mask the natural flavor of your meat.
-
22
Garlic will also burn at a high heat so do not use in seasonings.
-
23
Salt and pepper are all you really need!
-
24
Season with sea salt just minutes before frying.
-
25
Otherwise it will dry your steak out.
-
26
Remember, you want juicy steaks!
-
27
To pan-sear T-bone steaks, use a cast iron frying pan [best] or an equally heavy pan.
-
28
Heat the pan over medium to high heat with 2 tbsp high heat oil vegetable oil until pan is almost smoking.
-
29
Be careful not burn oil though.
-
30
Quickly sear the steaks on each side for about 1 minute to achieve a hearty brown crust then fry for 3 to 6 minutes on each side depending if you want rare, medium rare, medium well or well done steaks.
-
31
Use tongs [important] to flip your steaks or to move them around so they don't stick or become punctured by a fork or knife.
-
32
When steaks are done to your liking, set to the side and let rest for 5 - 7 minutes before cutting.
-
33
FOR BAKED POTATOES: Wash and dry your potatoes and stick a knife x 2 through both for quicker baking time.
-
34
Generously coat both with hardened bacon grease.
-
35
Sprinkle each with cracked black pepper and sea salt.
-
36
Roll in tinfoil and press tightly then roll again in another piece of tinfoil.
-
37
Place in oven at 425 on the lowest oven shelf for 45 minutes.
-
38
Cut open potatoes and squeeze both ends together to push up baked centers.
-
39
Top with garlic butter or plain butter and sour cream and garnish with cracked black pepper and chives.
-
40
PROSCIUTTO WRAPPED ASPARAGUS: Add olive oil to the spears and add cracked pepper, sea salt, garlic and Parmesan Cheese and mix well.
-
41
Carefully wrap asparagus spears in Prosciutto and place on tinfoil lined and spray Pam cookie sheet.
-
42
Bake at 350 for 15-20 minutes or until Prosciutto meat is crispy.
-
43
Or you can pan sear until crispy.
-
44
Just add a bit of oil to the pan.
-
45
Garnish with fresh parsley and strawberries.
