Perfectly Seared T-Bone Steak Recipe (A Steakhouse-Quality Dish at Home)

Name: Perfectly Seared T-Bone Steak Recipe (A Steakhouse-Quality Dish at Home)
Ingredients: 1 T-bone steak (1–1.5 lbs, at least 1 inch thick, up to 2 inches); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tbsp olive oil; 1 tbsp unsalted butter; Optional: 3 garlic cloves, smashed, 2 sprigs fresh rosemary, 1 sprig fresh thyme; 4 tbsp unsalted butter, softened; 1 garlic clove, minced; 1 tsp fresh parsley, finely chopped; ½ tsp fresh rosemary, finely chopped; ½ tsp thyme, finely chopped; Pinch of salt; Freshly ground black pepper

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There’s something truly magical about a perfectly seared T-bone steak—the sizzling sound as it hits the pan, the rich aroma of butter and herbs, and the deep,

Ingredients

Instructions

Remove the steak from the fridge at least 30 minutes before cooking.
Pat dry thoroughly with paper towels — a dry surface ensures a perfect sear.
In a small bowl, mix softened butter, garlic, parsley, rosemary, thyme, salt, and pepper until smooth.
Place on parchment paper, roll into a log, and refrigerate until firm.
Generously season the steak on both sides with kosher salt and black pepper.
Set aside while your pan heats.
Place a cast-iron skillet or heavy-bottomed pan over medium-high heat.
Heat for 2–3 minutes, then add olive oil and butter.
When the butter starts to sizzle but not smoke, you’re ready to sear.
Carefully place the steak in the hot skillet.
Cook undisturbed for 4–5 minutes per side for medium-rare, or slightly longer for more doneness.
For a 1.5–2 inch steak, add 1–2 extra minutes per side.
During the last few minutes of cooking, add the garlic, rosemary, and thyme to the pan.
Tilt the skillet slightly and use a spoon to baste the steak repeatedly with the hot, melted butter and pan drippings for rich, infused flavor.
Rare: 125°F (52°C)
Medium-rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)
Transfer steak to a cutting board and tent loosely with foil.
Let rest for 10 minutes to allow the juices to redistribute.
For extra indulgence, slice off a coin of garlic herb butter and place it on top of the hot steak to melt.
Slice against the grain into thick strips.
Drizzle with pan juices and serve immediately.