T-bone Steak Recipe

Season steaks

Remove T-bone steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tbs olive oil, 1/2 tbs salt, and 1 tsp black pepper (reserve remaining salt and pepper).

Sear steaks

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron recommended) over high heat until smoking. Add 1 tbs olive oil. Place steaks in pan and sear undisturbed 2–3 minutes per side until a deep brown crust forms. Sear edges 30–45 seconds if desired. Transfer skillet to preheated oven and roast 6–10 minutes depending on thickness and desired doneness (approx. 6–8 min for medium-rare for 1" steaks). Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remove steaks to a cutting board and tent loosely with foil to rest 8–10 minutes.

Cook shrimp & mushrooms

While steaks rest, wipe skillet if needed and return to medium-high heat. Add 2 tbs butter. When butter foams, add minced garlic and sliced mushrooms; sauté 3–4 minutes until mushrooms soften and begin to brown. Add shrimp, 1/2 tbs salt, 1 tsp smoked paprika, and remaining 1 tsp black pepper. Cook shrimp 2–3 minutes per side until opaque and just cooked through. Stir in 1 tbs chopped parsley and 1 tsp lemon juice. Transfer shrimp and mushrooms to a bowl and set aside. Reserve pan drippings for sauce if desired.

In a small saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes to make a blond roux without browning. Gradually whisk in 1 cup warm milk and 1/4 cup heavy cream, whisking constantly until smooth and slightly thickened, about 3–4 minutes.

Lower heat to medium-low. Stir in 1 cup grated cheddar and 1/2 cup monterey jack cheese a handful at a time, stirring until melted and smooth. Whisk in 1 tsp Dijon mustard, 1/4 tsp white pepper, and 1/2 tsp salt. Taste and adjust seasoning. If sauce is too thick, thin with up to 2 tbs additional milk or cream. Keep warm over very low heat, stirring occasionally.

Cook rice

While steaks are searing, rinse 1 cup rice until water runs clear. In a small saucepan bring 2 cups water or stock and 1/2 tsp kosher salt to a boil. Add rice, stir once, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Roast potatoes

Preheat oven to 425°F (220°C) if not already. Toss 1 lb halved baby potatoes with 1 tbs olive oil and a pinch of salt and pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender. (Potatoes can roast while steaks cook.)

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and place in the warm oven for 5–8 minutes. Brush lightly with 1 tbs butter before serving if desired.

Slice T-bone steaks against the grain near the bone into portions or leave whole per guest preference. Heap a portion of the cooked shrimp and mushrooms over each steak.

Ladle warm cheese sauce over the shrimp and steak, allowing some to run onto the plate. Sprinkle with remaining chopped parsley or cilantro.

Serve each steak with a scoop of rice, a portion of roasted potatoes, and 3 warm tortillas per person on the side. Offer any extra cheese sauce on the side.