Pan-Seared T-Bone with Herb Butter Recipe

Name: Pan-Seared T-Bone with Herb Butter
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 steaks
Cuisine: American
Ingredients: 2 T-bone steaks, about 1 inch thick (16-20 oz each); 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 2 cloves garlic, smashed; 2 sprigs fresh rosemary; Kosher salt and freshly ground black pepper, to taste; For the herb butter:; 4 tablespoons unsalted butter, softened; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, finely chopped; 1 small shallot, minced (about 1 tablespoon); 1/2 teaspoon lemon zest; Salt and pepper, to taste

American · Main course · 22 min total

Pan-Seared T-Bone with Herb Butter recipe videos

A classic steakhouse-style T-bone steak, pan-seared to perfection and finished with a rich, flavorful herb butter. This recipe delivers a restaurant-quality meal at home.

10
min prep

12
min cook

2
servings

750
kcal/serving

Ingredients

2 T-bone steaks, about 1 inch thick (16-20 oz each)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper, to taste
For the herb butter:
4 tablespoons unsalted butter, softened
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
1 small shallot, minced (about 1 tablespoon)
1/2 teaspoon lemon zest
Salt and pepper, to taste

Instructions

Make the herb butter: In a small bowl, combine softened butter, parsley, thyme, rosemary, shallot, lemon zest, and a pinch of salt and pepper. Mix well. Transfer to a piece of plastic wrap, roll into a log, and refrigerate until firm, about 30 minutes.
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season generously on both sides with salt and pepper.
Heat a large cast-iron skillet over high heat until smoking. Add vegetable oil and swirl to coat.
Carefully place steaks in the skillet. Cook without moving for 4 minutes for medium-rare, or until a deep golden crust forms. Flip steaks and add butter, garlic, and rosemary sprigs to the pan.
Tilt pan and baste steaks with melted butter using a spoon for about 2 minutes for medium-rare (adjust time for desired doneness). Use an instant-read thermometer: 130°F for medium-rare.
Transfer steaks to a cutting board. Top each with a slice of herb butter. Let rest 5 minutes before slicing against the grain. Serve with extra herb butter if desired.

Tips

For best results, use a heavy cast-iron skillet to achieve a good sear.
Let the steaks rest after cooking to allow juices to redistribute.
Herb butter can be made ahead and stored in the refrigerator for up to a week or frozen for a month.

More about Pan-Seared T-Bone with Herb Butter →

AI estimate may be inaccurate · Terms