{"id":2857,"date":"2024-03-26T15:24:59","date_gmt":"2024-03-26T15:24:59","guid":{"rendered":"https:\/\/kohajone.press\/?p=2857"},"modified":"2024-03-26T15:25:00","modified_gmt":"2024-03-26T15:25:00","slug":"seared-t-bone-steak","status":"publish","type":"post","link":"https:\/\/kohajone.press\/?p=2857","title":{"rendered":"Seared T-Bone Steak"},"content":{"rendered":"<p>INGREDIENTS:<br \/>\n1-1.5lbs t-bone steak<br \/>\nsalt, to taste<br \/>\npepper, to taste<br \/>\ncooking spray<br \/>\nolive oil<br \/>\nDIRECTIONS:<\/p>\n<p>Salt T-bone steaks on both sides. Leave at room temperature for 45 minutes to create a brine. When there\u2019s about 10 minutes left, preheat the oven to 225 degrees.<br \/>\nSprinkle T-bone steaks with black pepper on both sides, and transfer them to a lightly-oiled baking sheet. Then, move them to the middle rack in the oven. Cook for 30-60 minutes to your level of doneness. Then, sear steaks in a preheated skillet with a drizzle of oil for 3-4 minutes on each side.<br \/>\nRest steaks for 5-10 minutes on a clean plate tented with foil.<\/p>\n<div class=\"684f6003e199ca137b09540a661b4c2d\" data-index=\"2\" style=\"float: none; margin:0px 0 0px 0; text-align:center;\">\n<!-- Composite Start -->\r\n<div id=\"M940464ScriptRootC1583286\">\r\n<\/div>\r\n<script src=\"https:\/\/jsc.adskeeper.com\/k\/o\/kohajone.press.1583286.js\" async>\r\n<\/script>\r\n<!-- Composite End -->\r\n\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: 1-1.5lbs t-bone steak salt, to taste pepper, to taste cooking spray olive oil DIRECTIONS: Salt T-bone steaks on both sides. Leave at room temperature for 45&#8230; <\/p>\n","protected":false},"author":1,"featured_media":2858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts\/2857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2857"}],"version-history":[{"count":1,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts\/2857\/revisions"}],"predecessor-version":[{"id":2859,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts\/2857\/revisions\/2859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/media\/2858"}],"wp:attachment":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}