T-bone Recipe

Bring to temperature

Remove T-bone steaks from the refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat both sides dry with paper towels.

Season

Lightly coat both sides of each steak with olive oil. Evenly season both sides and the exposed fat with kosher salt (about 1 tsp per side for each steak), black pepper and garlic powder. Press seasonings gently into the meat.

Preheat pan or grill

If using a cast-iron skillet, place it over high heat and let it get very hot for 8–10 minutes. If grilling, preheat the grill to high (500°F / 260°C) with one zone cooler for finishing.

Sear

Add 1 tbs olive oil to the hot skillet or brush steaks with remaining oil and place steaks on the hottest part of the grill. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes.

Lower heat and baste

Reduce heat to medium (or move steaks to the cooler side of the grill). Add the unsalted butter to the skillet along with crushed garlic cloves, rosemary and thyme. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herb-garlic mixture for 2–4 minutes while cooking to desired doneness.

Check doneness

Use an instant-read thermometer in the thickest part near the bone: 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. Continue cooking and basting in 1–2 minute increments until target temperature is reached.

Rest

Transfer steaks to a warm plate or cutting board and spoon some of the pan butter over them. Tent loosely with foil and rest for 8–10 minutes so juices redistribute.

After resting, sprinkle a light pinch of flaky sea salt over each steak and serve with lemon wedges on the side. Slice off the bone and/or serve whole. Spoon remaining herb-butter from the pan over the steaks.