When you have a fantastic piece of meat, there isn’t much you need to do to it. This t-bone steak is simply cooked with some smashed garlic and rosemary butter for a delicious and satisfying steak dinner.
Cooking a steak is something that a lot of people think is difficult, but it really is quite easy. In fact, I have a hard time going to steakhouses anymore because it is so much cheaper to just cook one myself that is better or at least the same then any place I would pay 5x in price for. Well, maybe not any place…I can’t complete with Luger’s that’s for sure. However this T-Bone steak with smashed garlic and rosemary butter pictured above only cost me $6, so yay for living in Ukraine.
A T-Bone is a steak cooked and served with the bone in. It is aptly named because the bone makes a T shape in the meat. A T-Bone and a Porterhouse are the same cut of meat, meaning that they both come from the short rib. However the main difference is that a porterhouse has to be thicker than 1.25 inches, and a T-Bone is between .5 and 1.24. At least this is what I have been told.
To show how easy a steak is to make, I took it upon myself to use this piece of meat to teach Alona (from Jet Set Together) how to cook a T-Bone steak with smashed garlic and rosemary butter. Smashed garlic and rosemary butter is a popular basting recipe when making steak. Some people will suggest a sous vide or a reverse sear to cook a perfect steak, and while I have nothing against either of those choices, I like just tossing the meat right on the pan and letting fire do the work.
The first thing you need to do is to make your T-Bone as dry as possiblee. This means using quite a few paper towels to remove all the surface moisture you can. Then you can take some coarse salt and sprinkle both sides. Sandwich the piece of meat in between a few paper towels and let sit on a countertop at room temperature for one hour. Then remove the paper towels, mopping up any excess liquid, and sprinkle sea salt and freshly cracked black pepper on the meat. Let sit outside uncovered for a half hour.
You can also use the fan method. Place a fan near the steak and let it run for an hour or so. This will wick away the moisture by reducing the surrounding air’s humidity.
Cooking a T-bone steak is not difficult. You will need a hot pan, some olive oil, and 5-6 cloves of smashed garlic along with 2 sprigs of fresh rosemary. Get your pan extremely hot, add the olive oil, and when it’s popping lay down your steak. Because of the fat cap you’ll have to cook it to rare-medium rare. If you try to do blue the fat won’t soften and it will be too chewy.
This steak was 513 grams so it needs almost 4 minutes on one side, flip, and then 2-3 on the other. Once you flip, add the butter, smashed garlic, and rosemary. Tilt the pan a bit and baste the meat. Then it should be turned on it’s side so the fat cap can cook directly for about 30 seconds.
You HAVE to let your steaks rest. I know you may want to eat it right away, but trust me, this is the best way to ensure you keep all the delicious juices inside. After removing it from the pan just set it on a plate or cutting board for 10 minutes before cutting into it. Plus this gives you time to make a classic steakhouse caesar salad, or some loaded mashed or whipped potatoes.
What To Serve With T-Bone Steak
Aside from the already mentioned salad and mashed potatoes, here are a few more great steak side dishes you might enjoy:
T-Bone Steak With Smashed Garlic And Rosemary Butter
Equipment
- Pan
Ingredients
- 500 grams T-Bone Steak This was a little over an inch thick. If you use a thinner piece, you can shorten the cooking time.
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 6 cloves Garlic smashed
- 2 sprigs Rosemary fresh
- 2 tsp Black Pepper freshly cracked peppercorns
- Salt to taste, be liberal as the crust salt brings flavor to the entire meat
Instructions
- Take your T-bone and dry it well with paper towels. Then liberally sprinkle salt on both sides and sandwich the meat between a few paper towels. Let sit on a counter in the open for 1 hour.
- Remove the paper towels wiping away all the seeped moisture. Re-season with flaky sea salt and freshly cracked black pepper and pat it onto the surface of the meat. Let sit uncovered for a half hour.
- Put a pan on the burner on max flame/heat. Add the olive oil and when it is sputtering then lay down the T-bone steak. Cook for 3-4 minutes, then flip.
- Drop in the butter, smashed garlic, and fresh rosemary into the oil. Tilt the pan slightly and use a spoon to scoop the oil/butter mixture over the steak. Do this for about 2 minutes.
- Use metal tongs to grab the steak by the bone and turn it on its side so the fat cap is directly touching the bottom of the pan. Sear it for about 30 seconds.
- Remove the steak and set on a cutting board and let rest for 10 minutes. Don't cut into it at this point.
- Serve!
Notes
