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T-Bone Steak with Herb Butter

A showstopper T-bone steak with restaurant-quality crust and juicy interior, finished with garlic herb butter. This recipe delivers perfectly seared steak using simple ingredients and proper technique.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 T-bone steak 1.5 inches thick, 2 to 2.5 pounds
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons neutral oil avocado or vegetable
  • 4 tablespoons unsalted butter
  • 3 fresh garlic cloves smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • Cast iron skillet or heavy-bottomed stainless steel pan (12-inch preferred)
  • Meat thermometer (instant-read)
  • Paper towels
  • Tongs
  • Small mixing bowl for herb butter

Method
 

  1. Pull your T-bone steak from the refrigerator and let it sit on the counter for 30 to 40 minutes before cooking to bring to room temperature.
  2. Set your oven to 400 degrees Fahrenheit and place your cast iron skillet inside for at least 10 minutes to preheat.
  3. Pat the steak completely dry with paper towels, paying special attention to the bone and crevices.
  4. Season both sides of the steak with kosher salt and freshly ground black pepper about 5 minutes before searing.
  5. Carefully remove the skillet from the oven and place it on the stovetop over high heat. Add your neutral oil and let it shimmer for about 30 seconds, then gently lay the steak in the pan.
  6. Let the steak sear undisturbed for 3 to 4 minutes on the first side without moving it.
  7. Using tongs, flip the steak and sear the second side for another 3 to 4 minutes.
  8. Transfer the entire skillet to the oven. Insert your meat thermometer into the thickest part of the strip side and cook until it reaches 120 to 125 degrees Fahrenheit for medium-rare, about 5 to 10 minutes.
  9. Remove the skillet from the oven and add butter, smashed garlic, thyme, and rosemary directly to the hot pan. Tip the skillet toward you and continuously spoon the foaming, herb-infused butter over the steak for about 2 minutes.
  10. Transfer the steak to a cutting board and let it rest for 8 to 10 minutes before serving. Finish with a pinch of flaky sea salt just before serving.

Notes

The meat thermometer is essential - removing the steak at 120 to 125 degrees ensures it will carry over to a perfect 130 to 135 degrees (medium-rare) after resting. Always bring your steak to room temperature before cooking for even doneness. Don't skip the resting period as it allows juices to redistribute throughout the meat.