T-Bone Steak with Rosemary and Garlic Recipe
Perfectly seared and seasoned, this T-Bone steak is a showstopper with rich flavor and a buttery texture T-bone steak is delicious and easy to make. Perfect for weekday dinners and family meals.
Ingredients
- 1 1-1½ inch thick T-bone steak, about 1-2 pounds
- 1 tablespoons olive oil
- 1 teaspoons sea salt or kosher salt
- 1 teaspoon freshly ground black pepper
- 1-2 sprigs of fresh rosemary or thyme
- 1-2 cloves garlic - smashed
- 2 tablespoons unsalted butter
Instructions
Prepare the Steak
- Remove the T-bone steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature.
- Pat the steak dry with paper towels. This helps achieve a perfect crust.
Season Generously
- Rub both sides of the steak with olive oil.
- Combine the salt, and pepper in a small bowl.
- Rub this seasoning mix generously over the entire steak, including the edges.
Preheat Your Cooking Surface
- For a skillet: Heat a heavy cast-iron skillet over high heat until it’s smoking hot.
- For a grill: Preheat the grill to high heat (450–500°F) and oil the grates to prevent sticking.
Sear the Steak
- On the stove: Place the steak in the hot skillet and sear for 3-4 minutes without moving it, until a deep golden crust forms. Flip the steak and sear the other side for another 3-4 minutes.
- On the grill: Sear the steak over direct heat for 3-4 minutes per side, creating gorgeous grill marks.
Add Aromatics and Butter
- While searing on the skillet, reduce the heat to medium and add butter, garlic cloves, and rosemary or thyme to the pan.
- Tilt the skillet slightly and use a spoon to baste the steak with the melted butter mixture. This step infuses the steak with incredible flavor.
Finish Cooking
- Check the internal temperature with a meat thermometer. See notes for more specs.
- If the steak isn’t at your desired doneness, finish it in the oven at 400°F for 5-7 minutes or move it to indirect heat on the grill.
Rest the Steak
- Transfer the steak to a cutting board and loosely tent it with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice and Serve
- To serve, cut the meat away from the bone and slice it against the grain for the most tender bites. Drizzle with the pan juices or extra melted butter.
Notes
Temperature for steaks:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
Nutrition
Calories: 410kcal | Carbohydrates: 1.5g | Protein: 56g | Fat: 18.1g | Saturated Fat: 6.9g | Cholesterol: 107mg | Sodium: 320mg | Fiber: 0.9g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.