Beautifully tender Veal T-Bone Steak seasoned with Salt & Pepper, seared in Beef Fat for extra flavor until done or finished in the oven.Known for its mild, delicate taste and buttery texture, a Veal T-Bone Steak makes a sophisticated twist on traditional steak. Since Veal is not as beefy as regular beef steaks, the searing fat of choice is beef fat. The Veal Steaks pair with simple seasonings and a fresh Green or Red Chimichurri or Herbs & Butter, this dish lets the natural flavors of veal shine, perfect for an elegant dinner or special occasion meal.
Servings: 4 Portions
Equipment
- 1 Skillet
- 1 Pan if finishing in the oven
Ingredients
- 4x1 inch Veal T-Bone Steaks - approx 1 inch thick
- As Needed Beef Fat - enough to coat the bottom of the pan, can use rendered beef fat, beef suet, tallow, ghee or neutral oil
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Combine the Salt & Pepper blend together to season the Steaks and leave out on the counter at least 30 minutes or longer to come to room temp before cooking. Preheat the oven to 350F-400F if you plan on finishing in the oven.
- Heat a heavy bottom skillet over medium to medium high heat until very hot. Add the Fat and wait a few seconds, just until it starts to smoke.
- Place the steaks in with space between them and leave for 3–5 minutes. Flip over and leave another 3–5 minutes. Check the internal temp and sear longer if needed, or finish the steaks in the oven. If it starts to smoke, remove the pan from the heat source to cool slightly, before placing it back on or lower your heat, especially if searing at med high to stay just below that smoking point. You want the fat hot, but not burnt, which will ruin the taste of the steaks.
- Once the Steaks have reached the desired internal temperature, remove and let the steaks rest for 5–10 minutes before serving. If using Chimichurri, or Pan Butter, drizzle these on the steaks while they rest.
Notes
If planning to finish in the oven, you can sear each side over medium high heat for about 3 minutes per side and then transfer to the oven. Otherwise, for medium or medium rare you can continue to sear on medium to medium high heat until done, remove and let rest.