T-bone

This was the first time I brought a T-bone steak home to cook. This is mostly due to the price of this cut, but it was on sale and looked good, so I went for it. When I think of T-bones, I think of Papa buying one as a treat for my mom on occasion (pretty sure I would get a hot dog that night- but being a kid who loves hot dogs, I'm sure I didn't know what I was missing!). So of course, for my first attempt, I phoned Papa for advice on cooking it. I had three options in my head: 1) Outdoor grill. I threw this out almost immediately because firing up our charcoal grill is a bit of a process and with two kids to watch (it being a weeknight so Erik couldn't do it, or we wouldn't eat til 9pm), this was a tough option to justify. 2) My indoor grill- imitation George Forman type. This seemed like a pretty good option, but I was worried the bone in the steak might not allow the top of the grill to close onto the lower portion of the steak and cook it unevenly. 3) Cast iron pan. The old standard. This type of pan is great for meat because it gets ripping hot and holds onto that heat well once food is put in it. Papa and I decided this was the way to go. It can also be transferred to the oven and with this being a relatively thick T-bone, we figured a nice hot sear on both sides and then finished in the oven to desired doneness would work well. And it did. I had seasoned it with salt and garlic powder. I didn't want to put fresh cracked pepper on it because I didn't want it to burn in the hot pan. I let it go just a shade too long and it was more on the medium well than medium rare side of things, but with such a quality cut of meat, it was still wonderful and the fillet side could be cut with a butter knife.