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T-Bone Steak With Smashed Garlic And Rosemary Butter
The best way to cook a perfect "restaurant style" steak every time.
Main Course, Main Dish
Steak, T-Bone Steak, T-Bone Steak With Smashed Garlic And Rosemary Butter
This was a little over an inch thick. If you use a thinner piece, you can shorten the cooking time.
freshly cracked peppercorns
to taste, be liberal as the crust salt brings flavor to the entire meat
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.
If you don't like rosemary you can try thyme as that's also a popular herb with steak.