T-Bone Steak with Garlic and Rosemary

• Gluten free
• Paleo

• Meat

  • 2 16 ounce bone in t-bone steaks, bone in

• Produce

  • 2 cloves Garlic
  • 1 sprig Rosemary, Fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter

Found on kitchenswagger.com

Ingredients

• 2 16 ounce bone in T-bone steaks
• 1 tablespoon extra virgin olive oil
• 1 sprig of fresh rosemary, removed from stem
• 2 tablespoons butter
• 2 cloves garlic, minced
• salt and pepper to taste

Directions

• Preheat the oven to 415°. Remove steaks from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper. The more the better.
• Add olive oil, butter, garlic and rosemary to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot while simmering garlic and herbs. Place the T-bone face down and sear undisturbed for 2 minutes. Flip the and sear for an additional 2 minutes. This will give your steaks a nice seared edge.
• Immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 1-2 minutes. Medium rare, 2-3 minutes. Medium, 3-4 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for ¾ - 1 inch thick portions (about 16 ounces). 16 - 24 ounce portions will take 1-2 minutes longer for each desired level of doneness. Remove from the oven, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.