Garlic-Rosemary T-Bone Steak with Peppercorn Chili Butter
A well-seared T-bone steak does not need much to feel special. A little garlic, a few rosemary sprigs, cracked peppercorns, and a quick chili butter are enough to give the cut big flavor without complicating dinner.
Recipe at a glance
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: 12 to 18 minutes
- Rest time: 10 minutes
- Total time: About 40 minutes
Best for: a simple steak dinner, date night at home, or a weekend meal with potatoes and a green vegetable.
Ingredients
- 2 T-bone steaks, about 1 to 1 1/2 inches thick, 10 to 14 ounces each
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black peppercorns, lightly crushed
- 1 teaspoon coriander seeds, lightly crushed, optional
- 2 tablespoons neutral oil, such as avocado, canola, or grapeseed
- 3 garlic cloves, lightly smashed
- 2 rosemary sprigs
- 1 small red chili pepper, thinly sliced, or 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons unsalted butter, softened
- 1 small garlic clove, finely grated
- 1 teaspoon finely minced rosemary leaves
- 1 teaspoon finely chopped chili pepper, plus more to taste
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon juice, optional
Instructions
- Season the steak. Pat the steaks very dry with paper towels. Season both sides evenly with salt, crushed peppercorns, and coriander, if using. Let the steaks sit at room temperature for 20 to 30 minutes while you make the butter. If you have more time, season them and chill uncovered for up to 8 hours for a deeper crust.
- Make the chili butter. In a small bowl, mix the softened butter with the grated garlic, minced rosemary, chopped chili, salt, and lemon juice, if using. Stir until smooth and set aside at room temperature.
- Choose your cooking method. For pan-searing, heat a heavy skillet, preferably cast iron, over medium-high heat until very hot. Add the oil. For grilling, heat a gas or charcoal grill to high and oil the grates well.
- Sear or grill the steaks. Add the steaks to the hot pan or grill. Cook without moving them for 3 to 5 minutes on the first side, until well browned. Flip and cook the second side for 3 to 5 minutes. If the steaks are thick, use tongs to hold the fat cap or edge against the pan briefly to render it, about 30 seconds.
- Add the aromatics. During the last 2 to 3 minutes of cooking, add the smashed garlic and rosemary sprigs to the pan, if pan-searing. Tilt the pan slightly and spoon the hot oil over the steaks a few times. If grilling, place the garlic and rosemary on a small piece of foil near the steaks to warm gently, or skip this step and rely on the finishing butter.
- Check doneness. Use an instant-read thermometer for the most reliable result. Aim for 120 to 125 F for rare, 130 to 135 F for medium-rare, 140 to 145 F for medium, or 150 F and above for medium-well to well-done. The meat should feel springy for medium-rare and more firm as it cooks further.
- Rest and finish. Transfer the steaks to a plate or cutting board and rest for 10 minutes. Spoon the chili butter over the warm steaks just before serving so it melts into the meat and pan juices.
- Serve. Slice the meat away from the bone if you like, or serve the steaks whole. Spoon any melted butter and juices over the top.
Texture and doneness cues
A properly cooked T-bone should have a deeply browned, savory crust and a juicy center. For medium-rare, the center will be warm and rosy red. For medium, it will be pinker and a little firmer. If you prefer your steak more done, lower the heat slightly after the initial sear so the outside does not burn before the center catches up.
Serving ideas
This steak goes well with mashed potatoes, roasted potatoes, grilled asparagus, creamed spinach, or a crisp green salad. If you want a steakhouse-style plate, add sautéed mushrooms and a simple pan sauce made from the drippings. A chunk of crusty bread is useful for catching the butter and juices.
Tips
- Bring the steak close to room temperature before cooking so it sears more evenly.
- Crush the peppercorns just enough to break them open; you want texture, not powder.
- If your chili is very hot, use less and add more after tasting the butter.
- For a milder version, skip the chili and make the butter with garlic and rosemary only.
- If you do not have rosemary, thyme is a good substitute.
Storage notes
Leftover cooked steak keeps in an airtight container in the refrigerator for up to 3 days. Store the chili butter separately for up to 1 week in the refrigerator or freeze it for up to 2 months. Reheat steak gently in a low oven or slice it cold for salads, sandwiches, or steak-and-egg breakfasts. Avoid overcooking leftovers when reheating, since T-bone steak can dry out quickly.
