Thin T-bone steak

2016-04-11 a.o.

T-bone steak two days in a row. They were prepared in the same way as other thin steaks: a very hot frying pan and a relatively short cooking time. I used our table grill both times, with thermostat at a steady 380 ºF. My stovetop can't stay that hot as accurately.



This is what you need for 2 servings:

  • 1 thin-cut T-bone steak for 2
  • S&P

The sauces:

  • 2 poblano peppers, roasted, peeled, chopped
  • Boursin fines herbes cheese


  • 2 cups Provençal sauce
Pic1: T-bone steak


A. with poblano boursin sauce


Pic2: T-bone, poblano pepper
Pic3: on the table grill
Pic4: T-bone steak with poblano & brie sauce


B. with Provençal sauce


Pic5: T-bone, veggies
Pic6: on the table grill
Pic7: T-bone steak with Provençal sauce