Pan Seared T-Bone Steak

20 min
Ingredients
4 persons
  • 10g Drogheria Black Pepper Mill 45g
  • 10g Maldon Sea Salt Flakes
  • 800g Dry Aged Wagyu T-Bone Mishima
Preparation

1、Preheat the oven to 232℃. A half-hour before cooking, remove steak from refrigerator. 

2、Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 49℃ for medium-rare, about 6 to 8 minutes. 

3、Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.