How to make restaurant-quality steak at home in 4 easy steps!
We’re going to salt, sear, baste, and roast our way to steak perfection. Honestly, I don’t know what we’re celebrating, but make it something great because we’ve got a 3 inch T Bone steak basted with garlic and rosemary butter, finished in the oven to a beautiful medium rare, sliced and served alongside a bed of peppery watercress…
Trust me: You wont have to call anyone to dinner.
Prep time: 15 minutes + overnight
Cook time: 45 minutes
Serves: 4 to 6
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
Kosher salt and freshly ground black pepper, to taste
12-inch cast iron skillet
Digital meat thermometer
•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 in the fridge. We are doing this to draw out moisture from the surface of the thick steak so that we get as best of a crust as possible when searing. This method also naturally seasons the meat since the salt dissolves into the meat as it sits for a while, which is also pretty awesome!
•When ready to cook the steak, remove from the fridge 45 minutes prior to cooking to come to room temperature. This is so important for even cooking of the meat and to keep all those delicious juices inside while cooking! When ready to cook the steak, pat very dry again with paper towels and season once more with kosher salt if desired (not as liberally this time, just a regular season).
•Meanwhile, preheat the oven to 425ºF. If you have a meat thermometer that has a cord to go into the oven, grab it! This will be your best friend. Heat the cast iron skillet over high heat, we want it 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. Do not touch the steak in this process, you want a beautiful deep deep golden crust to form. If there’s a lot of fat pooling in the pan remove some to a bowl using a large spoon or drain the fat from the pan (we will be adding more fat and the fat will also continue to render off the steak). 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—it’s best to go by the temperature on a meat thermometer here and not based on time! 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 clean baking sheet.
•Once the 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 steak will continue to cook and will reach the 130 to 135ºF range of medium rare and still be very warm! This is carryover cooking time and since they steak is so thick, it retains a lot of heat.
•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/resting steak 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.