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About Keith Patton
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.
Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.
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You are here: Experts > Food/Drink > Home Cooking > Cooking Meat > t-bone steak and potatos
Cooking Meat - t-bone steak and potatos
Expert: Keith Patton - 10/30/2009
Question
i want to cook a t- bone steak with diced potaos in a cast iron skillet how long do i put it in for and the temp can i use water in skillet
Answer
Jayde
It would be better to roast the potatos in the skillet and grill the steak.
Pan roasted potatos
Cut in about 1 inch square peices. Coat with olive oil or healthy oil alternative.
Sprinkle with salt and pepper. Have some dried sweet basil or parsley on hand.
Place potatoes in skillet in over set to around 300. Roast them turning them or stirring them every 10-15 minutes until tender. Probably about 30 minutes.
For the steak, cook on a grill out doors or place on a small metal grill in a shallow pan or in another cast iron skillet and place under the broiler cook on one side till sizzling then turn over. Careful not to over cook. It is difficult how long to tell you to cook it since no two broilers are the sam and I don't know exactly the distance from the broiler it will be. Medium rare is best and keeping the oven door slighly open will keep the broiler going at max heat rather than cutting on and off at 500F.
You don't want to cook a good steak in a skillet. It traps steam between the meat and the hot metal and the meat is actually boiled or steamed rather than browned and sits in its own fat which gives a steak a funky burnt fat taste to me. That is why I suggest setting it up on a small roasting grill or broiler pan. It lets the drippings fall away and lets hot air circulate around the meat.
Even frying in hot oil will trap water next to the meat turning it to steam and turning the meat gray. This is why you need to pat the meat dry before cooking.
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