30 August 2015
Prep
- Serious Eats (an on-line cooking resource) published an article on The Four High End Steaks You Should Know: rib eye, strip, tenderloin, and t-bone.
- Doing some reading, t-bone is harder to cook than the others because of the bone, odd shape, and having two different muscles, which have different characteristics, in the steak. Pan searing is discouraged and grilling or broiling are recommended.
- Our steak is even more challenging as it is a thin supermarket cut, easily overcooked before a good crust can develop. Furthermore, it was frozen in its original package then thawed at room temperature.
- Out steak weighed 0.84 pounds and was ¾″ thick at its thickest.
- After thawing on the kitchen counter, the steak was patted dry with paper towels then seasoned with kosher salt and black pepper. The grill was preheated, then two of the three burners were turned to low. The steak was placed so the thinner side was closets to the cooler burners.
- I guessed 3 minutes a side based on recommendations in several recipes I reviewed. After cooking for this long the temperature was 100°; another 2 minutes brought the temperature up to 130°, medium-rare, for the thickest part.
Eat
- Menu: Steak, fresh sweet corn, boiled red potatoes, Vella Merlot.
- The meat was good if a tad over seasoned (sigh). It was not overcooked, as I had feared it would be as it is a thin steak. It was reasonably tender though perhaps a little mushy, probably from having been frozen.
- As suspected, the steak did not develop a good crust. By the time the middle was done the outside was only lightly browned.
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