T-bone Steak seared to caramelized perfection on the outside and juicy in the middle. It’s full of flavor with no marinating required!
Ingredients
• 1 1/2 pounds T-bone steak , about 1-inch
• 2 tablespoons olive oil
• 1 teaspoon coarse salt, or to taste
• 1 teaspoon black pepper, freshly ground, or to taste
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• fresh rosemary, optional
Instructions
• 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
• 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, checking doneness by inserting an instant-read meat thermometer.
• 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.
• Cut the meat away from the bone and slice across the grain into strips.
• Serve and Enjoy!
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