Pan Seared T Bone For Two With Rosemary Mustard Sauce Food

PAN-FRIED T-BONE STEAK

Steps:

• About 1/2 hour before cooking the steak, bring it to room temperature.
• Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
• Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
• Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

PAN SEARED VEAL CHOPS WITH ROSEMARY

Steps:

• Rub the chops with 1 Tbsp.
• oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.
• Heat a large cast iron skillet over medium high heat and add remaining oil.
• Add chops to pan and cook until golden brown on one side, and flip.
• Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
• for 10 minutes.
• Add wine and stock to cast iron pan and stir up brown bits from the bottom.
• Serve chops with juice from pan.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F.
• A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat.
• Pat steak dry and season generously with salt and pepper.
• Add oil to hot skillet and when it begins to smoke add steak.
• Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Transfer skillet to the oven.
• Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
• Transfer steak to a cutting board and let it rest for 10 minutes. (This is a very important step!).
• Cut steak from the bone and carve meat across the grain.

PAN SEARED STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
• Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
• Add remaining oil to skillet & adjust flame to medium high.
• Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
• Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
• Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
• Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
• Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.

T - BONE STEAKS WITH GARLIC BUTTER SAUCE

Steps:

• Pat steaks dry. Lightly coat the steaks with the vegetable oil and set aside for 30 minutes.
• In medium saucepan, whisk together the ketchup, Worcestershire sauce, paprika, mustard and vinegar; set aside.
• Preheat the broiler or grill. Place the steaks on the broiler pan or grill and cook until seared and well crusted on one side, about 5 minutes. Turn the steaks. Season with salt and pepper to taste and cook on second side for 3 minutes for rare or 4 more minutes for medium. Remove from heat and let sit for 5 minutes.
• For the sauce, place the ketchup mixture over very low heat and heat to just warm. Whisk in the butter pieces, one or two at a time. Whisk constantly; the butter should melt but not become separated. If butter melts to fast, remove from heat and continue whisking. Stir in the garlic and season to taste.
• Carve steaks into 1/2 inch thick slices and divide among 4 - 6 warm plates. Spoon 2 tbsps. of sauce over each portion. Serve immediately. Serves 6.

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE

Steps:

• Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
• Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
• Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE

Steps:

• Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
• Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
• Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.

PAN-SEARED STEAKS WITH HONEY-MUSTARD PAN JUICE

Steps:

• First, make sure you have all the ingredients for the honey-mustard pan juice measured out and ready to go, since you will need to make that quickly after taking your steaks out of the pan.
• Season the steaks with salt and pepper.
• Heat the oil in a large nonreative skillet, until almost smoking.
• Cook the seasoned steaks until golden brown on one side, 3-4 minutes.
• Turn over and continue cooking 4-5 minutes for medium rare. Your choice as to how you like your steaks done - adjust timing accordingly. *If your pan isn't big enough, you may need to cook your steak in batches. Don't overcrowd your pan.*.
• Pour all but 1 tablespoon of oil from the pan, add the shallots and cook until soft, 2-3 minutes.
• Add the stock and lemon juice and cook, stirring and scraping up the bits of meat stuck to the bottom of the pan, until reduced to about 1 cup.
• Whisk in the mustard and honey and cook for another 2 minutes.
• Add the parsley and season with salt and pepper.
• Place steaks on a platter and drizzle with the sauce!

PAN-SEARED T-BONE FOR TWO WITH ROSEMARY MUSTARD SAUCE

Steps:

• Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
• Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
• Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.