T-Bone Steak Pan Seared and Butter Basted – one of my favourite meat recipes. Because of its thickness, thus possible complexity in cooking over charcoal, this T-Bone steak calls for classic pan searing while butter basting it and finishing the cooking in the oven. Couldn’t have anything else on the side other than French fries, double fried. Juicy and delicious!
For more information about the meat cut please visit our Angus Beef Chart
- 1 T-Bone steak , about 1000 grs cut to 4 cm thickness
- 2 tablespoons neutral oil , like Canola oil
- 2 tablespoons Unsalted Butter
- 5 cloves Garlic , peeled and smashed
- 3 sprigs fresh Rosemary , home grown
- 10 sprigs fresh Thyme , home grown
- Sea Salt
- freshly ground Black Pepper
- French fries , press Link for recipe Avocado Parsley vinaigrette
- The night before cooking the steak place it in the refrigerator sitting on a rack and covered with plastic wrap. The aim is to catch any drips from the steak.
- Pat dry with paper towel the steak and generously season with salt both sides and edges of it and return to the refrigerator uncovered. until an hour before using the steak.
- An hour before using take the steak outside the refrigerator and generously season with the pepper.
- Turn on an air circulation oven to 175 degrees C and set the rack to the middle position.
- Set a large cast iron skillet or a heavy bottom non-stick pan over high heat and let it heat up for 2 minutes until smoking. Add oil to the skillet and let this heat up for 1 minute or so until it also smokes.
- Using a pair of metallic tongs carefully add the steak in the skillet away from you, searing the first side for 2-3 minutes. Just before flipping the steak add the butter, garlic rosemary and thyme, flip the steak and tilt the pan slightly so that you can start butter basting the steak with a spoon for 3 minutes. Flip once again, continue basting for one more minute and take off from fire. NOTE: While searing the steak if the pan becomes too hot, reduce the heat to medium as you want your steaks browned, not burned!
- Insert a thermometer probe to the steak, not touching the bone and immediately place the skillet with the steak in the oven. Aim for 54 degrees C for medium doneness or 50 degrees C for medium-rare doneness, usually and depending on the oven 6-8 minutes.
- Remove the steak from the skillet on a heat resistant plate, pour on it the juices from the skillet and allow to rest, covered with foil, for 10 minutes before carving to 1 cm thickness.