Cast iron seared T-bone steak with herb and garlic butter.

T-bone Steak: Cast Iron Seared

Ingredients:

  • 1 T-bone steak (at least 1 inch thick)
  • Salt and freshly ground black pepper
  • 1 tbsp neutral oil (e.g., canola or vegetable oil)
  • 1 tbsp butter
  • 2 cloves garlic, crushed
  • Optional: fresh thyme or rosemary sprigs

Instructions:

  1. Bring to Room Temperature: Remove the steak from the refrigerator and let it sit at room temperature for 30–45 minutes. This ensures even cooking. Pat dry with paper towels to remove excess moisture.
  2. Season Generously: Season both sides of the steak with salt and pepper. Don't be shy—this is a thick cut of meat that benefits from bold seasoning.
  3. Sear in Cast Iron: Heat a cast iron skillet over high heat until it’s smoking hot. Add a tablespoon of oil and carefully place the steak in the pan. Let it sear undisturbed for 3–4 minutes. A golden-brown crust will form.
  4. Flip and Baste: Flip the steak using tongs. Add butter, crushed garlic, and herbs if using. Tilt the pan and begin spooning the melted butter over the steak repeatedly. This bastes the surface, adds flavor, and helps cook the steak more evenly.
  5. Check Temperature: Continue cooking for another 3–4 minutes, or until desired doneness is reached. For medium-rare, aim for 130°F internally. Use a meat thermometer for best results.
  6. Rest and Serve: Remove the steak from the skillet and let it rest for 5–10 minutes before slicing. Resting allows the juices to redistribute, giving you a tender, juicy steak.

Tips & Notes:

  • Serve this sizzling T-bone with a side of roasted vegetables or a crisp wedge salad.
  • Spoon some of the garlic butter from the pan over the top just before serving for extra indulgence.
Back to blog