Perfect T-Bone Steak in a Cast Iron Pan: A Carnivore’s Dream

Begin by taking your T-bone steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels to remove any moisture, which is the enemy of a good sear. Generously season both sides of the steak with coarse sea salt and freshly ground black pepper.

Place your cast iron skillet over medium-high heat and let it get smoking hot. This is crucial for achieving that perfect crust. A properly heated pan will sear the steak quickly, locking in juices without overcooking the interior.

Carefully place the steak in the hot skillet. Let it cook undisturbed for about 4 minutes to form a crust. Flip the steak using tongs and sear the other side for another 4 minutes. For a medium-rare finish, aim for an internal temperature of 130°F, checking with a meat thermometer.

Reduce the heat to medium and add the butter, garlic, and rosemary to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the steak continuously for about 2 minutes. This basting process infuses the steak with incredible flavor.

Transfer the steak to a cutting board and loosely cover it with aluminum foil. Let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Slice against the grain and serve immediately.