Sunday, July 17, 2022

Pan Seared T-Bone Steak

Last night, when I was considering what to do for dinner, I almost forgot that we have frozen T-bone steak pieces. I did not add salt or pepper while the steak was thawing; instead, I rubbed it with dried rosemary and oregano. 

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.Wikipedia

I also made my incredibly easy-to-follow recipe for mashed potatoes, which I also cooked ahead of time. About a kilogram of quartered, peeled potatoes were cooked until incredibly tender. When it was finished, I mashed it and added some melted, salted butter and freshly ground black pepper to a bowl. I made the gravy with the steak's oil trimmings and then added butter, flour, and water to get the right consistency. 

To add a nutty flavor to the side dishes, I blanched carrots, beans, and maize before drizzling sesame oil over them. 

A tasty supper was served!

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