Rosemary Peppercorn T-Bone Steak

(Serves 2)

Ingredients:

• 2 lbs of T-bone steak (2 steaks)
• 1/2 tbsp avocado oil
• 1 1/2 tsp sea salt
• 1 tsp black pepper or pepper blend, freshly ground
• 2 tbsp unsalted butter
• 2 cloves garlic, peeled and quartered
• 2 sprigs fresh rosemary
• 2 sprigs thyme

Instructions:

1. Thoroughly pat the steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp of pepper
2. Heat the cast iron pan until hot then add 1/2 tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. 
3. Reduce heat to medium and immediately add 2 tbsp of butter, quartered garlic cloves, rosemary and thyme to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon.
4. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
5. Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2″ strips to serve. Spoon extra butter sauce over sliced steak to serve.

Cooking Temps:

Medium Rare (pink): 130°F-135°F; Estimated Cook Time: 9 minutes

Medium (light pink): 135°F-140°F; Estimated Cook Time: 10 minutes

Medium-Well: 140°F-150°F; Estimated Cook Time: 11 minutes

Well-Done: 155°F or above; Estimated Cook Time: 12 minutes or more