Ingredients:
- 1 large T-bone steak (about 1–1½ inches thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 1 sprig fresh rosemary or thyme (optional)
Instructions
Prepare the Steak
Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels, then rub it with olive oil. Season both sides generously with salt and black pepper.
Preheat the Grill or Pan
Heat a grill to high heat or place a heavy cast-iron skillet over high heat until very hot.
Sear the Steak
Place the steak on the hot grill or skillet and cook for about 3–4 minutes on the first side until a golden crust forms. Flip the steak and cook another 3–4 minutes for medium-rare, adjusting the time depending on thickness and desired doneness.
Add Butter and Aromatics
During the last minute of cooking, add butter, smashed garlic, and herbs to the pan. Spoon the melted butter over the steak continuously to enhance flavor and moisture.
Rest the Steak
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute for a more tender and flavorful steak.
Serving Suggestions
Slice along the bone to separate the strip and filet portions. Serve with roasted potatoes, grilled vegetables, or a fresh salad for a classic steakhouse-style meal.
Cooking Tips
- Use a meat thermometer for precise doneness:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Always rest the steak before cutting to keep it juicy.
- High heat is key to achieving a deep, flavorful crust.
Storage
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or slice thinly for sandwiches or salads.