T-bone Tickets Recipe

Prep the steaks

Remove the T-bone steaks from the refrigerator 45–60 minutes before cooking to bring them to near room temperature. Pat both sides dry with paper towels to ensure a good sear.

Season

Combine kosher salt, black pepper and garlic powder in a small bowl. Rub each steak lightly with olive oil, then season both sides and the edges generously with the seasoning mix, pressing it in so it adheres.

Preheat pan or grill

If using a cast-iron skillet, place it over high heat until very hot (about 5 minutes). If grilling, preheat to high (500–550°F / 260–290°C) with one cooler zone for resting. Add a tablespoon of oil to the pan just before adding steaks and heat until shimmering.

Sear the steaks

Place the steaks in the hot skillet or on the hottest part of the grill. Sear undisturbed for 2.5–3 minutes per side to develop a deep brown crust. If using a skillet, sear the edges for 30–60 seconds to render fat.

Finish to temperature

After searing both sides, reduce heat to medium (or move steaks to cooler part of grill). Add butter, thyme sprigs and crushed garlic to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) continuously while cooking. Use an instant-read thermometer: remove steaks at 125°F (52°C) for medium-rare, 135°F (57°C) for medium. This will take about 4–8 minutes depending on thickness (1 to 1.5 inches).

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Resting will raise internal temperature a few degrees.

Sauté shallot

While steaks rest, remove excess fat from the skillet leaving about 1 tablespoon of browned fond. Over medium heat, add the chopped shallot and sauté 1–2 minutes until soft and translucent.

Deglaze

Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle boil and reduce by about half, 3–4 minutes.

Add stock and finish

Add beef stock and continue to simmer until sauce thickens slightly, about 4–5 minutes. Season with salt and pepper. Remove from heat and whisk in the cold butter cubes one at a time to create a glossy emulsified sauce. Stir in chopped parsley.

Serve

Spoon the pan sauce over the rested T-bone steaks or serve on the side.

Roast baby potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with melted butter, olive oil, chopped rosemary, salt and pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender.

Quick greens

Toss mixed greens with a squeeze of lemon, a drizzle of olive oil and a pinch of salt just before serving to provide a bright, fresh contrast to the rich steak.