Get the latest news and offers

Sign up to our mailing list below:

No Thanks

Last Night a T-Bone Saved My Life

Posted on March 07, 2016 by Peach Digital | 0 Comments

Raw T-Bone steak with red roses and a cleaver

The beginnings of a romantic dinner

Last Night a T-Bone Saved My Life (from a broken heart)

I'm pleased to announce that yesterday was my 6th wedding anniversary. It rather sneaked up on me, as I'm sure most busy, working parents of young children can appreciate. I hadn't made any special plans, I was just hoping to get the kids to bed by 7:30 so that I could have a moment to breathe.

I was lucky enough to have an extra large 500gr US Grain Finished T-Bone steak in the freezer, and it had been in the fridge to thaw, so I put it on a plate and let it come to room temperature on the kitchen counter while we herded the cats--I mean the kids-- through pyjamas, teeth brushing, bed time stories and good night kisses. 

The 6th wedding anniversary is considered the "Iron Anniversary," and here I was with a "Lover's Steak" to fry up in an orange Le Creuset Heavy Iron griddle pan that we received as a wedding gift. The kids were sound asleep in their beds. Sometimes the stars smile on me.

The Meat Me At Home crew had just finished a 3 day photo shoot, and I vaguely remembered Chef Rebekah setting up a beautiful image of the T-Bone "Lover's Steak," and that it might just be within my abilities to try to recreate it. 

Much to the surprise and delight of my darling husband, in the space of about 15 minutes, I made a dramatic entrance from the kitchen carrying a tray filled lovingly with a T-Bone steak cooked to perfection--his side medium, my side medium rare!

A Lovely, Loving T-Bone steak

With Valentine's Day soon upon us, I can happily and heartily recommend treating the someone you love to a loving T-Bone steak.

Here's what you'll need

US Grain Finished Extra Large 500gr T-Bone Steak

A box of Maldon Sea Salt Flakes

A heavy cast iron skillet--the griddle pan makes the sear marks on the steak, but a regular heavy skillet is fine too 

Here's what you'll do

  1. Take the T-Bone out of the freezer in the morning and put it in the fridge to thaw.
  2. 40 minutes or so before you plan to cook your T-Bone, take it out of the fridge and put it on a plate on the kitchen counter to come to room temperature. This is important. If you try cook your steak before it comes to room temperature, it will become tough and you will be disappointed. 
  3. Put your oven on low, just enough to warm a plate, and put a big plate in the oven to warm. You will rest your steak for 5 minutes in the oven after you take it off the flame. 
  4. Heat your heavy skillet until it's smoking hot. 
  5. Put the T-Bone on the skillet, sprinkle generously with sea salt flakes and let it cook for 2-3 minutes. Be sure to open the windows, turn on the exhaust fan and close the kitchen door--you will smoke up the house! 
  6. Flip the steak over, sprinkle with salt and cook another 2-3 minutes. 
  7. This will bring your T-Bone to medium rare. The smaller, fillet side will cook slightly quicker than the larger, striploin side. 
  8. Put your steak on the warm plate, and put it back in the oven to rest 5 or 6 minutes. This will allow the juices to stay in the meat when you slice your steak instead of running into the plate. 

I carved the two sides of the steak off the bone, and cut them into bite sized strips.  I carefully put it all back together, as shown in the photo below. 



 A steak to share

 Last Night The DJ Saved My Life 


We had a great time enjoying this steak, and we did feel like we had a special, romantic, Pop-up Secret Supper Club dinner party for two on our Iron Anniversary. Next year is our Copper Anniversary, I see a mixing bowl in my future.

Posted in recipes



Leave a Reply

Comments will be approved before showing up.