T Bone Steak Recipe

Bring steak to room temperature

Remove the 14 oz T-bone from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels. Bringing the steak closer to room temperature promotes even cooking.

Season

Brush both sides lightly with 1 tablespoon olive oil. Season both sides generously with 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder, pressing the seasoning lightly into the meat.

Preheat pan or grill

If using a cast-iron skillet, place it on the stove over high heat and heat until smoking hot (about 6–8 minutes). If using a grill, preheat to high (about 500°F / 260°C) and oil the grates.

Sear the steak

Place the steak on the hot skillet or grill bone-side down as needed. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip the steak and sear the other side 3–4 minutes. For a 14 oz T-bone about 1 to 1.25 inches thick, this will get you to medium-rare to medium depending on thickness and heat.

Baste with butter and aromatics

Reduce heat to medium (or move pan slightly off direct heat). Add 2 tablespoons unsalted butter, 2 crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and use a spoon to baste the melted butter and aromatics over the steak continuously for 1–2 minutes while monitoring internal temperature.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the loin (not touching bone). Target temperatures: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If more cooking is needed, transfer the skillet to a 400°F (205°C) oven for 2–6 minutes, checking frequently.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 7–10 minutes to allow juices to redistribute; carryover will raise internal temp ~5°F.

Finish and serve

Slice the steak off the bone if desired or serve whole. Sprinkle lightly with 1/4 tsp flaky sea salt and serve with lemon wedges and chosen sides (steamed vegetables, mashed potatoes or fries). Spoon any butter and pan juices over the steak before serving.

Prepare sides (timing)

While the steak rests, reheat or plate your sides: steam or roast 1 cup vegetables until tender, and portion 1 cup mashed potatoes or fries. Warming the plates briefly keeps the steak hot.

Serve

Place the steak on a warmed plate with your chosen sides, add lemon wedges on the side, and pass any extra pan juices or compound butter. Enjoy immediately.