Description
Try my pan-seared T-bone steak for a taste of home cooking done right. It’s got that ideal crust; the inside is super juicy, and the fresh herbs and butter take it to the next level.
Ingredients
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick T-bone steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the T-Bone Steak: Take the T-bone steak from the refrigerator, pat it dry with paper towels, and prepare to season it with salt. A common question is: when’s the best time to salt it? That depends on when you’re planning to cook and what kind of result you’re after. Here’s how I like to do it: My Preferred Method: Generously salt the t-bone steak on all sides, including the edges. Place it on a rack with good airflow and refrigerate it uncovered for 24 hours. The next day, take it out and let it sit at room temperature for about 30 minutes before cooking. Quicker Alternative: Salt the t-bone steak and let it rest in the fridge for 4 hours. Take it out 30 minutes before cooking to bring it to room temperature. If You’re in a Rush: Salt the steak on all sides and let it sit at room temperature for 45–60 minutes. If it still looks wet before cooking, pat it dry with paper towels to remove any excess moisture.
- Preheat the Pan: Preheat your pan on medium-high for 2-3 minutes, until it reaches a temperature of 400-450°F (204-232°C). Add a teaspoon of oil with a high smoke point, such as refined avocado oil, and let it heat for another minute. While the pan’s getting ready, sprinkle some black pepper over your t-bone steak. Once the pan’s nice and hot and your steak’s seasoned, you’re ready to move on to cooking – more info in the next step
- Pan-Sear the T-Bone Steak: Carefully place the t-bone steak in the pan to avoid burning your hand (the oil will be very hot). Once it’s in, gently press the steak down with a spoon or tongs to ensure it makes good contact with the pan surface. Keep flipping the steak every 30 seconds, pressing it down after each flip for a better crust. Once the internal temperature of the strip section reaches approximately 90°F (32°C), reduce the heat to medium-low and move on to the next step.
- Add the Herbs, Garlic, and Butter: Add the crushed garlic, herbs, and butter to the pan. As the butter melts, sear the edges of the strip side of the t-bone steak. Once the butter’s mostly melted, move the steak to the upper part of the pan. Tilt the pan so the melted butter, garlic, and herbs pool at the bottom. Then, spoon that hot, flavorful butter over the steak for about 30 seconds on each side. Not into basting? No problem, just flip the steak right in the butter: same effect, less effort. Meanwhile, keep an eye on the internal temperature. Once the strip section of the t-bone steak is about 20-25°F (11-14°C) below your target temperature, remove it from the pan and let it rest.
- Let T-Bone Steak Rest: After searing the t-bone steak, let it rest for 5-7 minutes on a cutting board or, even better, on a rack. For steak 1.5 inches (3.8 cm) thick or less, 5 minutes is enough. If your steak is between 1.5 and 2 inches (3.8 to 5.1 cm) thick, let it rest for a little longer, about 6 to 7 minutes.
- Serve the Pan-Seared T-Bone Steak: Once it’s rested, start by separating the meat from the bone (it makes slicing a lot easier). Then just slice it up however you like. Don’t forget to spoon over the leftover butter, garlic, and herbs from the pan.
Notes
