Aunties T-bone Steak

 Our first recipe naturally begins with the very reason I fell in love with cooking—my Auntie Wilma. Hey Auntie girl, I miss you! If you know me, you know that my passion for cooking comes straight from her. She could cook. I mean, COOK COOK. Anything and everything! She was known for her sweet potato pies and duck dressing because everyone knows that duck fat makes the best dressing, and YOU DON’T ADD SAGE! Argue with somebody else because I said what I said. And as for her sweet potato pies? They’d make you forget all about a Patti Pie.

But let me tell you—my absolute favorite dish she made was her Slow Simmered T-Bone steak. Amazing! She took your typical sautéed steak, basted it with butter, and then simmered it in this magical Worcestershire and vinegar concoction. Fye! Yes, Fye. And if you didn’t know, I’m a Chicago girl, so get used to the lingo. If you need to reread a recipe or blog post once or twice, it’s all good because I’m true to the roots, bookie. LOL! But seriously, back to my girl and this mouthwatering, super flavorful, yet simple steak.

Auntie Wilma preferred a thinner cut T-bone steak, which, according to my mom, was a special treat my grandmother Jessie would whip up when they came into a little extra money. Now, as much as I love a good T-bone, my steak of choice is a bone-in ribeye. And before my girl went home to be “That Girl” in Heaven, which I know she is, I was slowly transitioning her over to my side. Changing her mind wasn’t always easy, but there’s just something about that marbled perfection sautéed in a hot, preferably cast iron, skillet. When you pour that amazing steak juice over some white rice? Whew! I’m getting hungry just thinking about it, but I digress.

Now that I’ve got us all hyped up about this steak, let me walk you through how to make it—along with some tips to ensure you’re serving up an amazing steak every time, no matter the cut or seasoning you choose.

Auntie Wilma’s Smothered T-Bone Steak Recipe

Ingredients:

• 2 T-bone steaks (or bone-in ribeyes, if you prefer)

• 3 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 2 cloves garlic, minced

• 1 tsp onion powder

• 1 tsp paprika

• Salt and pepper, to taste

• 2 tbsp butter

• Fresh herbs (thyme, rosemary)

• 1 tbsp olive oil (or another high smoke point oil like avocado oil)

• Large flaky salt (for finishing)

Instructions:

1. Season the Steaks: Generously season the steaks with salt, pepper, onion powder, and paprika. Let them sit out until they reach room temperature, about 30 minutes.

2. Preheat Your Skillet: Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the olive oil and let it get hot.

3. Sear the Steaks: Place the steaks in the skillet and sear them for about 2-3 minutes on each side until they develop a beautiful crust.

4. Add Butter and Herbs: Add the butter and fresh herbs to the skillet. Let the butter melt and spoon it over the steaks. Reduce the heat to medium and continue cooking the steaks to your desired doneness:

   • Rare: 120-125°F (49-52°C)

   • Medium Rare: 130-135°F (54-57°C)

   • Medium: 140-145°F (60-63°C)

   • Medium Well: 150-155°F (65-68°C)

   • Well Done: 160°F (71°C) and above

5. Baste the Steaks: As the steaks cook, use a spoon to continuously baste them with the melted butter and herb mixture. This adds incredible flavor and keeps the steaks moist.

6. Simmer in the Mixture: Once the steaks are almost done, pour the Worcestershire sauce and lemon juice mixture over them. Let it simmer for a couple of minutes, allowing the flavors to meld. Continue basting the steaks with this mixture for an extra boost of flavor.

7. Rest and Serve: Remove the steaks from the skillet and let them rest for a few minutes before serving. This helps the juices redistribute, making every bite juicy and flavorful. Finish with a sprinkle of large flaky salt.

Tips for the Perfect Steak:

• Use a heavy-bottomed pan like a cast iron skillet to ensure even heat distribution.

• Let your steak come to room temperature before cooking to ensure even cooking.

• Use high smoke point oil to prevent burning.

• Always let your steak rest before serving to lock in the juices.

• Don’t be afraid to use a meat thermometer to get the perfect doneness.

Serving Suggestions:

• Serve these steaks with white rice, using the delicious pan juices as a gravy, just like Auntie Wilma used to do. The tangy, savory sauce complements the steak perfectly and adds extra depth to your meal.

• For a complete meal, pair the steaks with rosemary mashed potatoes and a side of roasted vegetables.

Serve these steaks with your favorite sides, and trust me, you’ll be in steak heaven. The Worcestershire and lemon juice mixture might sound unusual, but it adds a tangy, savory depth that’s absolutely irresistible.

Join the Fun

Cooking is more fun with friends. Join our community of food-loving folks who cook with love and a bit of sass. Subscribe to our newsletter for the latest recipes, tips, and stories. Follow us on Instagram and TikTok for daily inspiration, laughs, and kitchen hacks.

Remember, the kitchen is your playground. Let’s turn cooking into a fun, love-filled adventure together.