Pan Seared T Bone Steak
Elevate your steak night with this Pan Seared T-Bone Steak recipe, showcasing a perfect balance of simplicity and indulgence. Featuring thick-cut, succulent T-bone steaks seared to golden perfection in a smoking-hot cast-iron skillet, this recipe captures the essence of a fine steakhouse experience at home. Infused with aromatic flavors from fresh rosemary, thyme, and garlic, and basted in a luscious butter sauce, every bite is rich and flavorful. Ready in just 20 minutes of active cooking and prep time, this dish is perfect for a quick yet impressive dinner for two. Whether served alongside mashed potatoes, sautéed vegetables, or a crisp salad, this pan-seared T-bone steak is guaranteed to impress.
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Ingredients
- 2 pieces T-Bone steak (about 1-1.5 inches thick)
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 4 cloves Fresh garlic (smashed)
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Directions
Step 1
Remove the T-Bone steaks from the refrigerator and let them come to room temperature, about 30 minutes before cooking.
Step 2
Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
Step 3
Season both sides of the steaks generously with salt and black pepper; press the seasoning onto the surface for better adherence.
Step 4
Heat a large cast-iron skillet over high heat until it is smoking hot, about 4-5 minutes.
Step 5
Add the olive oil to the skillet and swirl to coat. Carefully place the steaks in the skillet, laying them away from you to avoid splattering.
Step 6
Cook the steaks without moving them for 3-4 minutes on the first side to develop a golden-brown crust.
Step 7
Flip the steaks using tongs and reduce the heat to medium-high. Add the butter, garlic, thyme, and rosemary to the skillet.
Step 8
As the butter melts, tilt the skillet and use a spoon to baste the steaks with the rich, aromatic butter mixture for an additional 3-4 minutes.
Step 9
Check for doneness using an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
Step 10
Once the desired doneness is reached, remove the steaks from the skillet and transfer them to a cutting board. Tent with aluminum foil and let rest for 5-7 minutes to retain juices.
Step 11
Slice the steaks against the grain, if desired, and serve immediately with your favorite sides.
Nutrition Facts
| Serving size | (602.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1953.0 |
| Total Fat 158.7g | 0% |
| Saturated Fat 63.5g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 478.7mg | 0% |
| Sodium 5184.8mg | 0% |
| Total Carbohydrate 6.9g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 0.3g | |
| Protein 125.5g | 0% |
| Vitamin D 6.7IU | 0% |
| Calcium 99.8mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1185.5mg | 0% |
Source of Calories