T-bone Steak Recipe

Bring to room temperature

Remove the 700 g dry‑aged T‑bone steak from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove any surface moisture—this promotes a better sear.

Trim any excessive external fat if desired, but keep the fat cap intact where present to render and flavour the meat during cooking.

Season both sides generously and evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning lightly so it adheres. Do this right before cooking if you prefer a crust; if you want deeper salt penetration and a more pronounced dry‑aged flavour, season up to 45 minutes before cooking.

Preheat pan and oil

Place a heavy cast‑iron skillet or stainless steel pan on the stove over medium‑high to high heat. Let it heat for 5–7 minutes until very hot but not smoking heavily. Add 1 tbs neutral high‑smoke oil and swirl to coat the pan.

Sear the steak

Lay the steak in the hot pan, t‑bone first — you should hear a strong sizzle. Sear undisturbed for 3–4 minutes to form a deep brown crust. Using tongs, flip and sear the other side for 3–4 minutes. If the steak is particularly thick (as with many 700 g T‑bones), also sear the edges/fat cap for 1–2 minutes, holding the steak upright with tongs to render fat.

Finish with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, 2 crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the steak continuously for 1–2 minutes to infuse flavour and help finish cooking.

Check doneness

Use an instant‑read thermometer inserted into the thickest part of the meat (not touching bone). Target temperatures: 50–52°C (122–126°F) for rare, 54–57°C (130–135°F) for medium‑rare, 60–63°C (140–145°F) for medium. Because dry‑aged beef cooks slightly faster at the surface, rely on the thermometer for accuracy.

Transfer the steak to a cutting board and spoon any remaining butter and garlic from the pan over the top. Tent loosely with foil and let rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

After resting, slice the steak off the bone: first cut along the T‑bone to separate the strip (roštenka) from the tenderloin (sviečková). Slice each side crosswise into 1–1.5 cm (about 1/2 inch) slices against the grain for maximum tenderness.

Finish with a light sprinkle of flaky sea salt (about 1 tsp) and serve with lemon wedges if desired. Serve immediately.