Cast-Iron T-Bone Steak with Garlic-Herb Butter Baste
Steakhouse sizzle, no grill required—pan-seared, spoon-basted, finished with rosemary-thyme perfume.
Recipe Category: Nicole’s Classics
Ingredients: black pepper, butter, garlic, kosher salt, neutral oil, porterhouse steak, rosemary, thyme
Dificulity level: Moderate
Yield & Timing
| Serves | Hands-On Prep | Cook Time | Rest Time | Total Time |
|---|---|---|---|---|
| 2 hungry people | 5 min | 10–12 min | 10 min | 25 min |
Ingredient Line-Up
| Item | Amount | Metric |
|---|---|---|
| Porterhouse steak, 1½–2 in thick | 1 (about 2 lb) | 900 g |
| Kosher salt | 2 tsp | 8 g |
| Black pepper, freshly ground | 1 tsp | 3 g |
| Neutral high-heat oil (grapeseed, avocado, etc.) | 1 Tbsp | 15 mL |
| Unsalted butter | 3 Tbsp | 45 g |
| Garlic cloves, smashed in the peel | 3 | — |
| Fresh rosemary sprig | 1 large | — |
| Fresh thyme sprigs | 2 | — |
Pro Tips
- No time for a grill? Pan + hot oven works too: after the first flip, move the skillet to a 425 °F (220 °C) oven for 4–6 minutes, then baste on the stovetop.
- One steak per pan — crowding steals your sear.
- Save the bone — simmer it in stock for stealth umami.
Steakhouse luxury—minus the white tablecloth.
Method
- Season right before the pan Pat the steak dry with paper towels. Lightly coat all sides with salt and pepper—no long wait, just straight to the skillet while the surface is still dry.
- Heat the pan Place a 12-inch cast-iron skillet over medium-high for 5 minutes until it’s ripping-hot and barely smoking. CRANK the hood fan.
- Initial sear Add the oil, swirl, and immediately lay the steak in the pan—NY-strip side toward the center, T-bone toward the handle. Press for full contact. Sear 2 minutes undisturbed. Flip; sear another 2 minutes.
- Build the baste Lower heat to medium-low. Add butter, garlic, rosemary, and thyme. When the butter foams, tilt the skillet and spoon the melted butter over the top of the steak continuously for 2 minutes.
- Finish to temp Flip again and baste 1–2 minutes more, aiming for:
- 120 °F / 49 °C rare
- 125 °F / 52 °C medium-rare
- 130 °F / 54 °C medium
(Insert an instant-read thermometer into the strip side, avoiding bone.)
- 120 °F / 49 °C rare
- Rest Transfer steak to a board, spoon a final splash of garlic-herb butter over it, and tent loosely with foil for 10 minutes.
- Carve & serve Slice the meat off both sides of the bone, then cut into ½-inch slabs. Pour board juices over the slices. Serve with the butter-bathed garlic cloves (squeeze them from their skins) and any remaining pan butter.