- Preheat the oven to 210C. Remove steaks from the fridge 30 minutes before cooking, so that steak is at room temperature prior to cooking. Season both sides liberally with salt and pepper.
- Add butter to an oven safe cast iron pan and turn up high, allowing the skillet to become hot. Place the T-bone steak face down and sear undisturbed for 2 minutes. Flip the steak and sear for an additional 2 minutes. This will give your steaks a nice seared edge.
- Add minced garlic and fresh rosemary to the skillet and immediately transfer your pan directly to the oven. 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 2 – 2.5cm thick cuts. Larger steaks will take 1-2 minutes longer for each desired level of doneness.
- Remove steaks from the oven and spoon the garlic and rosemary flavoured butter over the steaks, Plate the steaks and 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.
Temperatures for steak:
Rare: 48°C to 52° C Medium rare: 52° C to 55° C Medium: 57° C to 60°C Medium well: 62° C to 65° C Well done: 72° C and above.
Serve with mashed sweet potato, roasted potatoes or cauliflower cheese.