Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds T-bone steak (about 1-inch (2.5 cm) thick*)
  • 2 tablespoons olive oil**
  • 1 teaspoon coarse salt (or to taste)
  • 1 teaspoon black pepper (freshly ground, or to taste)
  • 2 cloves garlic (minced (2 teaspoons))
  • 1 tablespoon unsalted butter
  • fresh rosemary (optional)

Instruction

  • Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.
  • Position the oven rack in the middle and preheat oven to 425°F (218°C).
  • Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)
  • Remove any bits of bone and pat dry the steak with paper towels to remove excess moisture that could interfere with searing.
  • Rub on all sides with 1 tablespoon of olive oil.
  • Season both sides with salt and pepper.
  • Add the remaining 1 tablespoon oil to the pan and swirl to coat.
  • Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.
  • Sear the first side for 2 minutes.
  • Flip using kitchen tongs and sear the other side for 2 minutes.
  • Add garlic, butter and rosemary and then immediately transfer the pan to the oven.
  • Bake for 2-3 minutes without flipping for medium-rare steaks (130°F/54°C), checking doneness by inserting an instant-read meat thermometer (see recipe notes for other donenesses***).
  • Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.
  • To serve, cut the meat away from the bone and slice across the grain into strips.