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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pat the T-bone steak thoroughly dry with paper towels until all excess moisture is completely removed.
Watch out
Make sure all surface moisture is removed, otherwise the meat will steam instead of searing and won't develop a good crust.
Season both sides and edges of the dry T-bone steak evenly with 2 tsp of Hawaiian sea salt and 1 tsp of black pepper until thoroughly covered.
Watch out
Season evenly across the entire piece of steak, otherwise under-seasoned parts will lack flavor.
Place a cast-iron skillet over high heat, pour in 1 tbsp of canola oil, swirl it around to coat the pan evenly, and wait until the oil is hot and shimmering.
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Heat the cast iron skillet thoroughly before adding oil, otherwise the meat will stick to the pan.
Use tongs to place the seasoned T-bone steak into the hot pan, facing it away from you to prevent oil splattering, and listen for a loud sizzling sound.
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Place the steak away from you into the pan to avoid hot oil splattering onto your skin.
Add 2 tbsp of butter into the pan around the steak, let it melt completely until foaming, then add 3 sprigs of fresh thyme and 2 sprigs of fresh rosemary.
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Do not let the butter burn
maintain moderate heat so the milk solids turn a golden brown without turning black, otherwise it will taste bitter
Continuously spoon the melted brown butter, herbs, and pan juices over the steak to baste it until a super good crispy golden-brown crust develops.
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Tilt the pan slightly towards you while spooning the hot butter to gather the liquid efficiently without spilling, otherwise hot oil may spill.
Flip the steak over with tongs to expose the other side, add another 1 tbsp of fresh butter as needed, and continue basting until both sides have a deep golden-brown crust and the steak stays moist.
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Flip carefully with tongs to avoid splashing hot oil and butter onto yourself.
Insert a meat thermometer into the thickest part of the steak to check the internal temperature, cooking until it hits 120°F to 125°F for a medium-rare plus steak, then remove it from the pan.
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Use tongs securely when lifting the heavy steak with a thermometer to avoid dropping it, otherwise hot oil may splatter.
Transfer the cooked T-bone steak to a wooden cutting board and let it rest undisturbed for about 5 minutes so all the juices redistribute and come back into the meat.
Watch out
Do not skip resting time, otherwise all the flavorful juices will run out onto the board when sliced and the meat will become dry.
Slice off the strip loin and tenderloin from the T-bone, then slice the meat nicely into neat strips for a beautiful restaurant presentation.
Watch out
Use a sharp carving knife to slice cleanly without tearing the tender meat fibers.
Arrange the sliced steak on a serving plate, garnish with fresh rosemary, and finish with a pinch of sea salt for bursts of texture and mineral flavor.
Watch out
Sprinkle finishing salt lightly just before eating so the salt crystals maintain their crunchy texture.
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