Ingredients:

  • 1 (1-inch thick) T-Bone Steak (approx. 16 oz / 450g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (15g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
  • 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon kosher salt (2.5ml)
  • 1/4 teaspoon freshly ground black pepper (1.25ml)

Instructions:

  1. Remove the steak from the refrigerator 30 minutes before cooking. Pat it dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a cast iron skillet over medium-high heat until smoking hot.
  3. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side, without moving it, until a dark brown crust forms.
  4. Reduce the heat to medium. Add the butter, garlic, rosemary, and thyme to the skillet. Tilt the skillet and use a spoon to continuously baste the steak with the melted butter mixture for 2-3 minutes.
  5. Use a meat thermometer to check the internal temperature. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+).
  6. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes.
  7. Slice the steak against the grain and serve immediately.