Ingredients:

  • 1 (1-1.5 inch thick) T-bone steak (about 16-20 oz / 450-570g), USDA Prime or Choice preferred
  • 1 tablespoon / 15ml olive oil
  • 1 teaspoon / 5g kosher salt
  • ½ teaspoon / 2.5g freshly ground black pepper
  • 2 tablespoons / 30g unsalted butter
  • 2 cloves garlic, lightly smashed
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides. Let it sit at room temperature for at least 30 minutes.
  2. Preheat oven to 250°F (120°C). Place the steak on a wire rack in the oven-safe skillet. Cook until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140°F (60°C) for well-done (use a meat thermometer!).
  3. Remove the steak from the oven and skillet. Heat olive oil in the same skillet over high heat until shimmering and almost smoking.
  4. Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side, until a deep golden-brown crust forms.
  5. Add butter, garlic, and rosemary/thyme to the skillet. Tilt the pan and use a spoon to continuously baste the steak with the melted butter for about 1 minute per side.
  6. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let rest for at least 10 minutes before slicing against the grain.
  7. Slice the steak and serve immediately.