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T Bone Steak

A quick and simple pan-seared T bone steak with garlic butter and herbs, delivering steakhouse-quality results in under 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 T bone steaks 1.5 inches thick (about 1.5 pounds total)
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 4 cloves garlic smashed
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme

Equipment

  • Cast iron skillet or heavy-bottomed stainless steel pan
  • Instant-read meat thermometer
  • Tongs or sturdy spatula
  • Paper towels
  • Cutting board
  • Small bowl

Method
 

  1. Remove steaks from the refrigerator and let them reach room temperature for 20 to 30 minutes.
  2. Pat both sides of the steaks dry with paper towels to ensure a golden crust.
  3. Season both sides of the steaks generously with sea salt and freshly ground black pepper, pressing gently to adhere.
  4. Heat the skillet over high heat until smoking, about 3 to 5 minutes.
  5. Place the steaks in the hot pan and sear undisturbed for 4 to 5 minutes to develop a crust.
  6. Flip the steaks and cook for another 4 to 5 minutes; add butter, smashed garlic, rosemary, and thyme, then tilt the pan to baste the steaks.
  7. Insert an instant-read thermometer into the thickest part of the steak; cook to 130–135°F for medium-rare or 135–145°F for medium.
  8. Transfer steaks to a cutting board and rest for 5 minutes before slicing against the grain and serving.

Notes

Letting the steak rest ensures a juicy interior; slice against the grain before serving and use a meat thermometer to avoid overcooking.