T-Bone Steak

Take the T-bone steak from the refrigerator and let it come to room temperature. This allows for more even cooking.

Pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. If desired, add other seasonings, such as garlic cloves or fresh thyme sprigs and/or fresh rosemary.

Preheat a large skillet, heavy-bottomed skillet, or cast iron pan over medium-high heat. Add a drizzle of olive oil and a tablespoon of butter to the pan. Let the butter melt and start to sizzle.

Place the T-bone steak in the hot pan and let it sear undisturbed for about 5-7 minutes. This will give the steak a nice crust. If you prefer a more well-done steak, you can cook it a bit longer.

Flip the steak using tongs and cook on the second side for an additional 5-7 minutes for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.

For a more flavorful steak, you can tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices. You can also add crushed garlic cloves and thyme sprigs to the pan during this time.

Check the internal temperature of the steak using an instant-read meat thermometer. For medium-rare, the temperature should be around 135°F (57°C), while medium is around 145°F (63°C). Remember that the temperature will rise a few degrees as the steak rests.

Once the steak reaches your desired level of doneness, remove it from the pan, transfer it to a cutting board, and loosely cover it with aluminum foil. Allow the steak to rest for about 10 minutes. This helps the juices redistribute and ensures a tender steak.

Slice the T-bone steak against the grain into thick slices. Serve immediately, and you can drizzle any remaining pan juices over the steak for added flavor. Serve with mashed potatoes and green beans, or your favorite side dishes.