PERFECT seared T-Bone steak with blue cheese


1x 2” Steak ¼ cup Neutral oil (canola, grape, sunflower) ¼ cup salt blue cheese 3 shallots 3 cloves of garlic 2 bell peppers 225g mushrooms 1 pint cherry tomatoes (225g) ½ a cucumber 1 lemon juice and zest 2 ½ tbsp fancy mustard 225g washed lettuce 2 tbsp evoo


1x 2” Steak (or any size steak you got, no worries)
¼ cup Neutral oil (canola, grape, sunflower)
¼ cup salt
Blue cheese-room temp or any cheese you prefer

1. Pat dry your steak and liberally salt .
2. Rest for 2 hours in the fridge or 1 hour in the fridge and 1 hour at room temperature (or ½ hour per ½” steak, if 1” or less just at room temp).
3. Preheat the oven to 400F for a convection oven, or, 425-450F a traditional oven.
4. Preheat the heavy stainless steel or cast iron pan that is oven safe (no plastic handles!!!) on high for a gas stove and med-high for electric. When the pan is hot, add your oil. Tilt the pan so the oil is far away from you and add your steak to the pan.
5. Sear the steak starting on the fat side of the steak and hold upright with tongs. When that is nicely browned, flip to the flat side and continue until nicely browned. Flip to the last side and brown nicely.
6. Flip the steak over one more time and put it in the oven for 2-5 min. Check the steak with a thermometer, for a med-rare pull from the oven at 130F, for med pull from the oven at 135F for med well pull from the oven at 145F for well 155F and rest for 5 min as it will keep cooking for 5F as it rests. Put back in the oven if it is not hot enough, if it is hot enough, remove from the pan and place on a rack or a plate to rest (save the pan with the juice for the mushrooms).
7. Slice your steak against the grain if you have the monster steak, sprinkle slices with crunchy salt and add blue cheese to the slices. If you are using a smaller steak, add the steak to the plate and top with the cheese.

Sauteed Mushrooms and Peppers
3 shallots, trimmed and peeled sliced into strips
3 cloves of garlic peeled and cut into slivers
2 bell peppers
225g mushrooms

1. Rip apart or slice the mushrooms with a knife.
2. Cut the tops and bottoms off the peppers and reserve for salad, julienne the rest.
3. Using the hot steak pan, turn on your element to high for a gas stove and med-high for an electric stove. Remember to be careful the handle is HOT from the oven still!!
4. Add the shallots/garlic to the pan and saute until lightly browned and then add the mushrooms.
5. Saute until the mushrooms are lightly browned, then add in the peppers and ¼ cup liquid (water, stock, wine, cream whatever you want!), add a pinch of salt and reduce all the way until there is mostly no liquid left.
6. Add to your plate!


1 pint cherry tomatoes (225g) cut in half on a bias
½ a cucumber sliced on a bias 
The tops and bottoms of the peppers cut in small chunks
Pinch of salt on your veggies and pepper
1 lemon juice and zest
2 ½ tbsp fancy mustard
225g washed lettuce
2 tbsp evoo
1-3 tbsp vinaigrette base

1. In a small bowl mix lemon and mustard with a pinch of salt.
2. In a salad bowl, add your veggies with a chef pinch of regular salt or crunchy salt if you have it and pepper if you like. Add in your washed lettuce.
3. Drizzle with olive oil and mix
4. Add 2 tbsp vinaigrette base and mix

Plate everything and Enjoy!!!!

Recommended tools:
Zester or grater:
Oven mitts or dry tea towels:
Cutting Board: