Prep time: 15 minutes + overnight | Cook time: 45 minutes | Serves: 4 to 6

INGREDIENTS

1 (3-inch thick) T-bone or porterhouse steak (about 3 to 3 1/2 pounds)
1 to 2 tablespoons avocado oil
2 tablespoons unsalted butter
2 sprigs rosemary
3 cloves garlic, smashed
Flaky sea salt, to garnish
Extra-virgin olive oil, to garnish
4 cups fresh watercress, to serve
1 lemon
Kosher salt and freshly ground black pepper, to taste

Special Equipment: 12-inch cast iron skillet, digital meat thermometer, baking rack

INSTRUCTIONS

The night before cooking the steak, place a baking rack inside a baking sheet. Liberally salt both sides of the steak and place onto the baking rack. Refrigerate uncovered overnight. This draws out moisture from the surface so you get the best crust possible when searing, and also naturally seasons the meat as the salt dissolves in.

When ready to cook, remove from the fridge 45 minutes prior to cooking to come to room temperature — this is so important for even cooking and keeping all those delicious juices inside! Pat very dry again with paper towels and season once more with kosher salt if desired.

Meanwhile, preheat the oven to 425ºF. Heat the cast iron skillet over high heat until smoking hot! When very hot add the oil, swirl the pan carefully and add the steak. Allow to sear, without touching, for 4 to 5 minutes per side to form a beautiful deep golden crust. If there's a lot of fat pooling in the pan, remove some to a bowl using a large spoon. Reserve these pan juices to spoon over the top of the steak when ready to serve.

Once you have seared on both sides, flip the steak one more time then add the butter, rosemary and garlic. Allow the butter to melt then quickly baste the steak with the butter mixture a couple of times and pop into the oven. The beautiful flavors of the butter, rosemary and garlic will infuse the cooking liquid of the steak while roasting.

Allow the steak to roast until 115ºF on a meat thermometer, about 28 to 35 minutes. We want the meat temperature to reach 115ºF for medium-rare. You are welcome to baste the steak again one to two more times through the cooking process as desired. When the steak is almost finished cooking, place a clean baking rack inside of a clean baking sheet.

Once 115ºF has been reached, remove the steak from the oven and transfer to the baking rack. Allow to rest for 20 minutes. During this time the temperature will continue to rise to 130-135ºF (medium-rare) through carryover cooking.

When ready to slice and serve, remove the pieces of meat from both sides of the T-bone and slice the pieces against the grain. Serve with flaky sea salt and a drizzle of olive oil or the pan juices on top if desired. Garnish the platter with several handfuls of fresh watercress squeezed with fresh lemon juice and drizzled with additional olive oil for a delicious side salad.