🍳 Becky's Kitchen Recipe

Ingredients

• 2 T-bone steaks (about 1 to 1.5 inches thick)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh rosemary or thyme

Steps

1. Take the steaks out of the refrigerator 30 to 45 minutes before cooking and let them sit at room temperature — this helps them cook evenly.
2. Pat both sides of each steak completely dry with paper towels. Moisture is the enemy of a good sear.
3. Mix together the salt, pepper, and garlic powder in a small bowl. Rub the seasoning generously on both sides and the edges of each steak.
4. Place a cast iron skillet or heavy pan over high heat and let it get very hot for about 2 to 3 minutes. You should see a slight shimmer or light smoke.
5. Add the olive oil to the pan and swirl to coat. Carefully lay the steaks away from you into the pan.
6. Sear without moving for 3 to 4 minutes until a deep brown crust forms on the bottom. Flip the steak once using tongs.
7. Sear the other side for another 3 to 4 minutes. For medium-rare, aim for an internal temperature of 130 to 135F using a meat thermometer.
8. Reduce heat to medium and add the butter, smashed garlic cloves, and rosemary or thyme to the pan.
9. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter for about 1 to 2 minutes.
10. Transfer the steaks to a cutting board and let them rest for at least 5 to 10 minutes before cutting. This keeps all the juices inside the meat.
11. Slice against the grain and serve immediately. Spoon any remaining pan butter over the top.