Description
A perfectly seared T-bone steak cooked in a cast iron pan with fresh herb-infused compound butter, delivering a juicy, flavorful steak with a tender crust. This recipe walks you through achieving your preferred doneness and finishing with aromatic herb butter for a restaurant-quality steak experience at home.
Ingredients
Steak
- 1 – 1½ to 2 pound T-Bone steak (2 inch thick, room temperature)
- 1 tablespoon olive oil
- Kosher salt and ground black pepper (to taste)
- Fresh herb sprigs – thyme, rosemary, and oregano (for cooking)
Compound Butter
- 3 tablespoons unsalted butter (room temperature)
- 1 tablespoon minced garlic
- 2 thyme sprigs (stems removed, finely minced)
- 2 rosemary sprigs (stems removed, finely minced)
- 2 oregano sprigs (stems removed, finely minced)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat and Prepare Pan: Heat the oven to 400°F (204°C). Once the oven is preheated, place a cast iron pan inside the oven for 10 minutes to get it thoroughly heated. After 10 minutes, carefully remove the pan from the oven and place it on the stovetop over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat until shimmering.
- Season the Steak: Liberally season your T-bone steak on both sides with kosher salt and ground black pepper. Add some fresh herb sprigs to the pan to infuse flavor.
- Sear the Steak: Place the steak in the hot cast iron pan. Depending on your preferred doneness, cook the steak for the following times per side: 2 minutes for rare, 3½ minutes for medium-rare, 5 minutes for medium, or 6 minutes for well-done.
- Prepare Compound Butter: While cooking, combine the room temperature unsalted butter, minced garlic, finely minced thyme, rosemary, oregano, kosher salt, and ground black pepper in a bowl. Stir well until thoroughly mixed.
- Add Herb Butter During Cooking: After flipping the steak to the second side, add a spoonful of the compound butter on top. Allow it to melt while the steak finishes cooking.
- Finish Cooking and Rest: When the steak has reached your desired doneness, remove it immediately from the hot pan. Optionally, add more herb butter on top for extra flavor. Let the steak rest for 5 minutes to allow juices to redistribute before slicing and serving.
Notes
- Ensure the steak is at room temperature before cooking to promote even cooking.
- Use a cast iron pan for the best sear and heat retention.
- Resting the steak after cooking is crucial for juicy results.
- Adjust herb quantities to your preference for stronger or more subtle flavor.
- Use a meat thermometer if unsure about doneness: 120°F for rare, 130°F for medium-rare, 140°F for medium, and 150°F for well done.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
