Pan-seared beef T-bone with thyme and rosemary butter

Name: Pan-seared beef T-bone with thyme and rosemary butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Québécoise
Ingredients: 1 T-bone about 1 inch thick, removed from fridge 30 minutes before cooking; Vegetable oil or avocado oil, for cooking; Salt and freshly ground black pepper; 3 tbsp (45 ml) unsalted butter; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 2 garlic cloves, lightly crushed with the palm of your hand

Preparation 5 min
Cooking 10 min
Servings 1
Freezing I do not suggest

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T-bone

1 T-bone about 1 inch thick, removed from fridge 30 minutes before cooking
Vegetable oil or avocado oil, for cooking
Salt and freshly ground black pepper

Herb butter

3 tbsp (45 ml) unsalted butter
3 sprigs fresh thyme
1 sprig fresh rosemary
2 garlic cloves, lightly crushed with the palm of your hand

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Preparation

Pat the steak dry with paper towels. Season generously with salt and pepper on both sides. And don’t forget the edges of the meat.
Heat a large cast iron pan over maximum heat until it starts to smoke. Add a drizzle of oil and sear the steak for 2 to 3 minutes without moving it to get a beautiful golden crust. Flip and cook 2 minutes on the other side.
Reduce to medium heat. Add the butter, garlic cloves, thyme and rosemary. As soon as the butter foams, tilt the pan slightly and continuously baste the steak with the flavored butter for 2 minutes.
Remove the steak from the pan and let rest for 5 minutes. Slice the steak against the grain and arrange on a plate. Drizzle with the cooking juices and remaining butter from the pan. Finish with a pinch of fleur de sel and serve immediately.