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.
Broil the steak for up to 10 minutes on each side, depending on its thickness and your preferred level of doneness. If you position the steak with its bone facing the oven door, you'll easily be able to grasp it with a pair of tongs when it's time to turn the steak.lot your steak with paper towels to remove any excess surface moisture, then season it generously with coarse sea salt or kosher salt. Let the T-bone rest for at least 45 minutes, or as long as a day or two, so there's plenty of time for the salt to dissolve and be reabsorbed into the meat.