Grilling Vs Pan-Searing: The Best Way To Cook A T-Bone Steak - Chowhound

The core tenet of pan-searing is that the meat has to have as much direct contact with the hot pan as possible to get an even sear across its entire surface. While this is easy with other beef cuts like a flank steak, you'll run into a lot of trouble with a T-bone. The culprit? That same T-shaped bone that gives the cut its name. Advertisement As the steak cooks, it naturally shrinks a bit. This causes the bone…