Sycamore is subject to attacks of anthracnose in wet, cool springs. The disease causes moderate to severe leaf drop and many trees are removed with this disease each year in our major cities. Many trees also defoliate early in the fall due to lace bug infestation.
About 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.bout 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.
While itâs heating prep the T-Bone for cooking. Rub the steak with cooking oil on both sides. Sprinkle each steak with coarse sea salt and coarse ground black pepper. At this point, preheat your oven to 400 degrees Fahrenheit. It will be needed after sear-frying the T-Bone in the skillet on the stove top.Step 3. Place the T-Bone in the hot skillet.Use tongs being careful not to puncture the steak. Sear on one side for about 3 minutes, then flip it over and sear for about 3 minutes. Then the steak will be transferred and finished in the oven.tep 6. When the T-Bone is cooked to your liking, remove to a warm serving plate and let the steak rest for about 5 minutes. Tent-it with aluminum foil to keep warm.