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T-bone steak with garlic butter and herbs Recipe

American · Main course · 22 min total

A classic T-bone steak seared to perfection and topped with a rich garlic herb butter, making for an indulgent and flavorful main course.

Ingredients

• 2 T-bone steaks, about 1 inch thick (each 14-16 oz)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh rosemary, chopped

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
2. In a small bowl, combine softened butter, minced garlic, parsley, thyme, and rosemary. Mix well, then shape into a log on plastic wrap. Refrigerate until firm, about 15 minutes.
3. Season steaks generously with salt and pepper on both sides. Brush with olive oil.
4. Heat a cast-iron skillet or heavy pan over high heat until smoking. Add steaks and sear for 4 minutes without moving. Flip and cook for another 4 minutes for medium-rare (adjust time to your preference).
5. Reduce heat to medium-low. Add a slice of garlic herb butter to each steak and let melt. Baste steaks with the butter for 1 minute.
6. Transfer steaks to a cutting board, top with remaining butter, and let rest for 5 minutes before serving.

Tips

• For accurate doneness, use an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
• Let the steaks rest after cooking to allow juices to redistribute.
• Leftover garlic herb butter can be stored in the fridge for up to a week and used on other meats or vegetables.

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