📝 About This Recipe
The T-Bone is the king of the steakhouse, offering the best of both worlds: the robust, beefy flavor of the New York Strip and the buttery tenderness of the Filet Mignon, separated by a signature bone. This recipe utilizes a high-heat sear followed by a luxurious butter basting technique to create a deeply caramelized crust and a succulent, melt-in-your-mouth interior. It is a celebration of premium beef, elevated by aromatic herbs and the precise science of the Maillard reaction.
🥗 Ingredients
Main Ingredients
- 2 pieces T-Bone Steak (at least 1.5 inches thick, weighing 16-20 oz each)
- 2 tablespoons Kosher Salt (coarse grain for better crust)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Aromatic Butter Baste
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cloves Garlic (smashed and peeled)
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 1 piece Shallot (halved)
Finishing
- 1 pinch Maldon Sea Salt (flaky salt for crunch)
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the T-Bone steaks from the refrigerator at least 45 minutes before cooking. This allows the meat to reach room temperature, ensuring even cooking throughout the thick cut.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear; the drier the surface, the better the crust.
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3
Season the steaks aggressively with Kosher salt and freshly cracked black pepper. Be sure to coat the edges and the fat cap as well.
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4
Heat a heavy cast-iron skillet over high heat until it begins to wisps of smoke appear. Add the grapeseed oil and swirl to coat the bottom of the pan.
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5
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down lightly with tongs to ensure full contact with the metal.
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6
Sear the first side for 3-4 minutes without moving the steaks. You are looking for a deep, mahogany-colored crust.
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7
Flip the steaks. Immediately add the butter, smashed garlic cloves, rosemary, thyme, and shallot to the pan.
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8
As the butter melts and begins to foam, tilt the pan slightly so the butter pools at the bottom with the aromatics.
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9
Use a large spoon to continuously scoop the hot, flavored butter over the steaks. This 'arroser' technique cooks the top while infusing the meat with garlic and herb notes.
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10
Continue basting for 3-5 minutes. Use an instant-read thermometer to check for your desired doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Don't forget the edges! Use tongs to stand the steaks on their sides to render the fat strip and sear the edges for 30 seconds.
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12
Remove the steaks from the pan and place them on a warm plate or wooden cutting board. Pour a little of the remaining pan butter over them.
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13
Let the steaks rest for at least 8-10 minutes. This allows the juices to redistribute; cutting too early will result in a dry steak.
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14
Slice the meat away from the bone, then cut into thick strips. Sprinkle with flaky Maldon salt and fresh parsley before serving.
💡 Chef's Tips
Always use a cast-iron skillet for the best heat retention and crust development. If the garlic or herbs begin to smell burnt, place them on top of the steaks to stop the direct browning. Remember that the Filet side of the T-Bone cooks faster than the Strip side; try to keep the Filet further from the hottest part of the pan if possible. Never use a fork to turn your steak; piercing the meat allows precious juices to escape. Invest in a digital meat thermometer—it is the only foolproof way to guarantee a perfect medium-rare every time.
🍽️ Serving Suggestions
Serve alongside creamy Garlic Mashed Potatoes to soak up the herb butter. A side of charred Asparagus with lemon zest cuts through the richness of the beef. Pair with a bold Cabernet Sauvignon or a peppery Syrah to complement the char. For a classic steakhouse experience, add a wedge salad with blue cheese dressing. A dollop of homemade Chimichurri sauce can provide a bright, acidic contrast to the savory meat.