Meat

T-bone steak

A large cut of beef from the lumbar region, with a T-shaped bone separating the tenderloin and the strip loin. Very popular at the American barbecue, it is cooked rare to medium-rare.

25 min
2 servings
Medium
Moderate

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Ingredients

Spices & seasoning

1 tsp Coarse sea salt
1 tsp Coarsely crushed black pepper

On the side

400 g Baby new potatoes

Instructions

Take the meat out of the fridge 1 hour before cooking so it comes to room temperature.
Season it generously with coarse salt and pepper on all sides.
Heat a cast-iron pan or grill over high heat until it starts to smoke slightly.
Sear the steak for 4 minutes per side without moving it to get a nice crust.
Lower the heat, add the butter, crushed garlic and rosemary, then baste the meat with the melted butter for 2 minutes.
Let it rest for 5 minutes under foil before carving on either side of the bone.