Pan Seared T-Bone Steak

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 12 oz T-Bone Steak
• ½ tablespoon steak seasoning

  (see recipe)
• 3 cloves garlic

  (peeled)
• 4 sprigs fresh rosemary

  (rosemary and thyme are my preferred herbs, dried works well too)
• 1 tablespoon butter

Instructions

• 1 Preheat your oven to 'oven finish' your T-bone if you have a thick-cut steak (1
  ½ inches in thickness or more). Heat the oven to 400°F (205°C) and make sure to
  use an oven-safe skillet.
• 2 Heat your medium to large cast iron skillet or heavy-bottomed frying pan with
  the olive oil over medium-high heat. As soon as it starts to smoke, it is ready
  to have the steaks added.
• 3 While your skillet is heating, season both sides of your steak generously using
  the homemade steak seasoning [https://bakeitwithlove.com/steak-seasoning/] (½ to
  1 tablespoon portion of seasoning). Pat the seasoning into place, and do not rub
  it into the steak as the seasoning can accumulate rather than being spread
  evenly. *Don't forget to season any fatty strips and the sides of your T-bone
  steak!
• 4 Place your seasoned T-bone steak, garlic, and herbs in the hot skillet and allow
  the steak to cook, without moving it, for 4 minutes or until browned and
  caramelization has begun.
• 5 Turn your steak over and cook on the second side for 4 minutes, then add your
  tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you
  and spoon (or 'arroser') the butter over the steaks to add moisture and flavor
  back into your cooked steak.
• 6 The steaks are done when both sides are browned and have an internal temperature
  of 135°F (57°C).
  
  Thick-cut T-Bone Steak: Alternatively, place your seared T-bone into the oven to
  finish. Cook in the oven until the steak reaches 125°F (52°C) for medium-rare or
  130°F (54°C) degrees for medium.
• 7 I usually use tongs to sear the ribbon of fat on the steak edges before removing
  from the heat. Transfer your steaks to a plate or platter, then drizzle the pan
  juices along with the herbs and garlic to set on your steaks while they rest.
• 8 Use a square of aluminum foil to loosely 'tent' over your steaks while resting,
  then allow the steaks to rest for 10 minutes before serving.

Nutrition Info