Pan Seared T Bone Steak
Elevate your steak night with this Pan Seared T-Bone Steak recipe, showcasing a perfect balance of simplicity and indulgence. Featuring thick-cut, succulent T-bone steaks seared to golden perfection in a smoking-hot cast-iron skillet, this recipe captures the essence of a fine steakhouse experience at home. Infused with aromatic flavors from fresh rosemary, thyme, and garlic, and basted in a luscious butter sauce, every bite is rich and flavorful. Ready in just 20 minutes of active cooking and prep time, this dish is perfect for a quick yet impressive dinner for two. Whether served alongside mashed potatoes, sautéed vegetables, or a crisp salad, this pan-seared T-bone steak is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces T-Bone steak (about 1-1.5 inches thick)
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 4 cloves Fresh garlic (smashed)
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
Instructions
Remove the T-Bone steaks from the refrigerator and let them come to room temperature, about 30 minutes before cooking.
Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
Season both sides of the steaks generously with salt and black pepper; press the seasoning onto the surface for better adherence.
Heat a large cast-iron skillet over high heat until it is smoking hot, about 4-5 minutes.
Add the olive oil to the skillet and swirl to coat. Carefully place the steaks in the skillet, laying them away from you to avoid splattering.
Cook the steaks without moving them for 3-4 minutes on the first side to develop a golden-brown crust.
Flip the steaks using tongs and reduce the heat to medium-high. Add the butter, garlic, thyme, and rosemary to the skillet.
As the butter melts, tilt the skillet and use a spoon to baste the steaks with the rich, aromatic butter mixture for an additional 3-4 minutes.
Check for doneness using an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
Once the desired doneness is reached, remove the steaks from the skillet and transfer them to a cutting board. Tent with aluminum foil and let rest for 5-7 minutes to retain juices.
Slice the steaks against the grain, if desired, and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
