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Spicy Skillet T-Bone Steak

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Ingredients

RUB
1/2 of a small stick Cinnamon
1 1/2 tsp. Black Pepper Corns
1 1/2 tsp. Coriander seeds
1 1/2 tsp. Cumin seeds
1 1/2 tsp. Mustard seeds
1/2 tsp. Cloves
1/2 tsp. Fennel seeds
4 pods, seeds only Cardamom pod(s)
1 1/2 tsp. Course salt Sea salt
STEAK
2 x 16oz T-Bone steak Rested at room temperature for 30 minutes
2 tbsp. Vegetable oil
3 1/2 tbsp. Butter
or Potato chip coins with feta cheese, olives and oregano Duck fat potatos Grilled asparagus or Roasted cauliflower optional

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Spicy Skillet T-Bone Steak

  • Medium

Ingredients

Directions

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A T-bone steak is the best of both worlds: strip loin and filet. This delicious recipe is a great one to have in your back pocket when the weather doesn’t co-operate with your barbecue plans. The cast-iron pan is key to having that beautiful crust. (It’s the secret that steakhouses don’t want you to know about.)

To make the rub, in a spice mill, combine all ingredients and grind until coarse. (Alternatively, use a pestle and mortar.)

To make the steak, rub the blend on both sides of the steaks.

In a large cast-iron skillet over high heat, heat oil until it begins to smoke. Carefully lower steaks into skillet and sear for 4 minutes, flipping frequently, until dark golden on both sides. Add butter and baste steaks, taking care not to burn the butter or steaks. (Reduce to medium-high heat if necessary.) Cook for another 3 minutes for medium-rare (when internal temperature reaches 120–125°F).

Transfer steaks to plates. Set aside to rest for 5 minutes. Slice and serve with Duck Fat Potatoes or Potato Chip Coins, asparagus, and cauliflower, if using.

Chef Corbin

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