T-Bone Steak - Head 'Em Straight

Servings: 1- 3

Ingredients:

1-1/2 pound T-bone steak

¼ teaspoons salt

¼ teaspoon pepper

1 teaspoon grapeseed oil

Rub:

1 ½ teaspoons brown sugar

1 ½ teaspoons ground coriander

¼ teaspoon chili powder

1 teaspoon garlic powder

¼ teaspoon crushed red pepper flakes

Preparation:

Sprinkle each side of the steak with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Place steak on a plate, uncovered and chill in the ice box for 24 – 48 hours.

An hour before cooking, remove steak from icebox.

Combine sugar, coriander, chili powder, garlic powder, and crushed red pepper in a bowl. Whisk to combine.

Rub both sides of the steak with the rub.

Allow steak to rest on the counter for the rest of the hour.

At the end of the hour, heat a cast iron skillet large enough to hold the steak flat.

Add grapeseed oil and rotate pan to allow the oil to cover the bottom of the pan.

When the oil starts to smoke, carefully add the steak.

Chef’s note: The steak will sizzle and the oil will sputter. Be careful not to get splattered.

Turn steak on edge with tongs. Do not use a fork. Fry each edge for 1 minute to brown.

Place steak on one flat side.

Allow the steak to sear for 1 – 2 minutes on that side. It should be nicely browned and crispy.

Flip the steak with tongs. Allow it to become crispy brown on the second side (1 – 2 minutes).

Chef’s Note: Adjust the total time spent flipping the steak to reach the desired level of doneness.* Steak will cook approximately 5 additional degrees while at rest.

Remove steak to prepared serving platter. Tent.

Allow steak to rest 3 – 5 minutes.

Garnish with cilantro, if desired.

Serve.

*Doneness:

Rare – 125°F. results in a cool red center

Medium Rare Steak – 135°F. results in a warm red center

Medium Steak – 145°F. results in a warm pink center

MediumWell Steak – 150°F. results in a slightly pink center

Well Done Steak – 160°F. results in a brown center