Reverse-seared T-Bone steak

Steak dinner with asparagus, red pepper, green onion and broccoli
"I took a chance that this was thick enough"

Occasionally we get a cut that just begs to be reverse-seared. This was such a cut. normally reverse searing doesn’t work well because the bone keeps some of the meat from contacting the grate. I took a chance that this was thick enough to not be too much of a problem. This cut was in a stainless steel pan, in the oven at 350 degrees, for 26 minutes. I took it from the oven to the hot grill. No resting for this one. The veggies were stir fried in ghee. Add some salt on top and it was good to go.

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