Aberdeen Angus T-bone Steak Recipe

Bring steak to room temperature

Remove the T-bone from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking hot (about 4–6 minutes). Add the neutral oil and swirl to coat.

Place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes to develop a dark crust. Flip and sear the other side 2–3 minutes.

Reduce heat to medium. Add 1 tablespoon unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter over the steak repeatedly for 1–2 minutes to impart flavor.

Check internal temperature with an instant-read thermometer: 50–52°C (122–126°F) for rare, 54–57°C (129–135°F) for medium-rare, 60–63°C (140–145°F) for medium. Adjust cooking time as needed.

Once desired doneness is reached, transfer the steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute.

While the steak rests (you can start shortly before finishing the steak), wipe out the cooking pan with a paper towel leaving any browned bits (fond) in place. Place the pan over medium heat and add 1 teaspoon olive oil.

Add the finely chopped shallot to the pan and sauté for 2–3 minutes until softened and translucent, stirring to release the fond. Do not let it brown heavily.

Pour in the dry red wine to deglaze the pan, scraping up all browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, approximately 3–5 minutes.

Add the beef stock and the demi-glace (or concentrated beef base) and return to a simmer. Reduce the sauce until it thickens slightly and coats the back of a spoon, about 6–8 minutes.

Stir in the Dijon mustard and Worcestershire sauce. Taste and season with sea salt and freshly ground black pepper. If the sauce is too sharp, simmer an additional minute to mellow flavors.

Off the heat, whisk in 1 tablespoon cold unsalted butter, one small piece at a time, until the sauce is glossy and slightly thickened. Stir in optional chopped parsley if using.

If desired, strain the sauce through a fine-mesh sieve into a warm saucepan or bowl to remove shallot pieces for a smoother finish. Keep warm until serving.

Slice the rested T-bone against the grain, arranging on a warmed plate. Spoon the beef sauce over the steak or serve on the side. Serve immediately.