1 1/2 Tbsp Canola Oil
Heat a large (15") cast iron skillet over high heat, adding the canola oil once hot. Spread the oil, coating the bottom of the skillet. Turn the oven on to 400 degrees Fahrenheit.
Add the steaks to the skillet, frying on medium-high for four minutes on each side, flipping every two minutes (three times) and sliding around the bottom of the skillet to soak up the juices and extra spices. Once well browned, place the skillet in the pre-heated oven for:
0 Minute - Rare
3 Minutes - Medium Rare
6 Minutes - Medium
9 Minutes - Medium Well
12 Minutes - Well Done
Remove from the oven, place the steaks on a plate or cutting board and let rest. Add the butter to the skillet and let melt on high heat. Add the sliced onions to the skillet with the rest of the seasoning salt and brown on medium heat until soft and tender, not burnt.
Normally I make my own risotto, but I will not tell a lie. I was tired and lazy, so I opened a bag of Trader Joe's Mushroom Risotto on this occasion and followed directions, adding 1 Tbsp of grated parmesan before serving. Hey, it's actually pretty damn good!
Slice the steak off the bone into two to three pieces. The small side of the T-bone is called "filet mignon" by the way. Cut the hunks o' meat against the grain into 1/2 inch slices, place on a large plate, top with grilled onions and add a scoop of risotto on the side. Serve and ...
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