Introduction:

Elevate your steak game with the Reverse Seared T-Bone Steak recipe—a culinary technique that ensures a perfect pink center with a beautifully seared crust. This method allows you to achieve restaurant-quality results at home, showcasing the tenderness of the T-bone cut. Get ready for a mouthwatering experience that combines precision cooking with incredible flavor.

Ingredients:

• 2 T-bone steaks (about 1.5 inches thick)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, smashed
• Fresh rosemary or thyme sprigs (optional)
• Unsalted butter for basting (optional)

Instructions:

Preparing the T-Bone Steaks:

1. Bring Steaks to Room Temperature:
   • Take the T-bone steaks out of the refrigerator at least 30-60 minutes before cooking to allow them to come to room temperature.
2. Season Liberally:
   • Season both sides of the steaks generously with salt and black pepper. Press the seasoning into the meat for better adherence.

Reverse Searing Process:

1. Preheat the Oven:
   • Preheat your oven to a low temperature, around 275°F (135°C).
2. Place Steaks on a Rack:
   • Set a wire rack over a baking sheet. Place the seasoned T-bone steaks on the rack.
3. Slow Roast in the Oven:
   • Roast the steaks in the preheated oven until they reach an internal temperature of about 10-15°F (5-8°C) below your desired doneness. Use a meat thermometer for accuracy.
4. Rest the Steaks:
   • Remove the steaks from the oven and let them rest for 10 minutes. This allows the juices to redistribute within the meat.

Searing on the Stovetop:

1. Preheat a Skillet or Grill Pan:
   • Heat a skillet or grill pan over high heat. Add olive oil.
2. Sear the Steaks:
   • Once the pan is very hot, sear the T-bone steaks for 1-2 minutes per side. Add smashed garlic and fresh rosemary or thyme sprigs to infuse flavor. Optionally, baste with butter for added richness.
3. Achieve the Perfect Crust:
   • Ensure a golden-brown crust forms on both sides. Pay attention to the fat cap on the T-bone, rendering it for additional flavor.
4. Rest Before Slicing:
   • Remove the steaks from the pan and let them rest for 5 minutes before slicing.

Serving:

1. Slice and Serve:
   • Slice the T-bone steaks along the bone, separating the strip steak (larger side) and tenderloin (smaller side). Arrange the slices on a serving platter.
2. Optional: Garnish:
   • Garnish with additional herbs or a sprinkle of finishing salt for enhanced flavor.
3. Serve Immediately:
   • Serve the Reverse Seared T-Bone Steak immediately while it’s still warm and succulent.