Corcoran Street Kitchen: Better-Than-Steakhouse T-Bone Steaks

When you go to a party, sometimes the hosts give out party favors. Some little treat to than you for coming. Candies, commemorative shot glasses, T-Bone Steaks. Whaaaaat!?!?!? That is exactly what we got as a party favor when left a very fun New Years Even party at casa de Deal. Apparently Kate has a brother who raises his own beef and gifts the delicious meat to his family. I don't know how handy they'd be on a farm, but I am going to encourage my sister and brother-in-law to take this path also. I would like a freezer full of amazing, fresh beef. Anyway, the Deal sent us home with the most beautiful steaks that I've ever laid eyes on and we cooked them up for Valentines Day dinner. Getting a piece of meat this special is a really fun experience and you can really taste the difference in quality. If you are going all-in and making a T-Bone, you might as well get a good one! Mark made them using his patented, no-fail method and it did not fail. Juicy meat, flavorful crust, and perfectly medium rare. Mark's no-fail method has almost ruined going to a steakhouse for us. The quick sear and then finishing in the oven is so uber simple and produces a perfectly medium rare steak every time.

Better-Than-Steakhouse T-Bone Steaks
Ingredients:
2 T-bone steaks (about 2 inches thick)
salt and pepper
olive oil
2 Tbs. butter

1. Preheat the oven to 400 degrees. Pat the steaks very dry with a paper towel. A dry surface area will allow to quick caramelization so that the steaks get a great crust.

2. Sprinkle liberally with 1 Tbs. salt and 2 tsp. fresh pepper. These are big steaks, so you really need to season them well.

3. Heat 2 Tbs. olive oil in a cast iron skillet over high heat. When the pan is screaming hot, add the steaks.

4. Cook them for 4 minutes per side and then add 1 Tbs. butter on top of each steak.

5. Place the whole pan into the preheated 400 degree oven and cook for 5 minutes.
6. Remove the steak from the oven and allow to rest, covered loosely with tin foil, on a cutting bard for 5 minutes.