Name: All-American T-bone Steak with Garlic, Thyme, and Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 700g T-bone steak; 2 garlic cloves, bashed; ½ small pack thyme; ½ tbsp olive oil; 50g butter

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Introduction

This All-American T-bone steak recipe delivers a perfectly charred, juicy steak with fragrant garlic and thyme. It’s simple to prepare but impressive enough to serve at any dinner gathering. Follow these steps for a mouthwatering steak cooked to perfection.

This image shows a white square plate with two grilled beef steaks placed side by side, each steak has a brown, slightly charred texture with grill marks, and some green herbs and a peeled garlic clove on top for garnish. To the left of the plate, some golden brown, crispy onion rings are casually placed on white parchment paper on a dark cutting board. Above the plate is a white bowl filled with more onion rings, stacked high with a crunchy texture. To the right side, there is a white bowl holding a green wedge salad, topped with creamy dressing and scattered walnut pieces, sitting on a red cloth napkin. The entire setup is on a white marbled surface with a rustic, homey feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

700g T-bone steak
2 garlic cloves, bashed
½ small pack thyme
½ tbsp olive oil
50g butter

Instructions

Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Place an ovenproof griddle pan over high heat to get it very hot.
Step 2: Season the T-bone steak on both sides with salt and pepper. Rub the steak on both sides with the bashed garlic cloves, thyme, and olive oil to infuse flavor.
Step 3: Place the steak in the hot griddle pan and char the underside for about 2 minutes, or until clear griddle lines appear. Turn the steak over to brown the other side. Rub more thyme on top and lay the thyme and garlic on top of the meat.
Step 4: Once the steak is evenly browned with griddle lines on both sides, move the thyme and garlic to one side of the pan. Hold the steak with tongs so the fatty side is down, cooking it for a few minutes to render the fat until it’s soft and not gristly.
Step 5: Lay the steak flat again, place the thyme, garlic, and butter on top, and transfer the pan to the oven. Cook for 4-5 minutes until the steak reaches an internal temperature of 62-65°C for medium-rare, or adjust time to your preferred doneness.
Step 6: Remove the pan from the oven and let the steak rest for 5-6 minutes. Serve the steak on a wooden board or large plate in the center of the table for an impressive presentation.

Tips & Variations

Use a meat thermometer to ensure your steak is cooked perfectly to your liking every time.
If you don’t have a griddle pan, a heavy frying pan or cast iron skillet works well for searing.
For an extra flavor boost, add a splash of Worcestershire sauce or a squeeze of lemon juice before serving.
Resting the steak is key to juicy results — don’t skip it!

Storage

Store leftover steak in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the oven to maintain tenderness and avoid drying out the meat.

How to Serve

The image shows a white plate with a large grilled steak as the main focus, marked by grill lines and topped with a small sprig of green herbs and a clove of garlic. To the top right of the steak, there is a small white bowl filled with golden, crispy onion rings that look crunchy and hot. On the far right, there is a white bowl filled with fresh wedge salad: pale green lettuce with white creamy dressing drizzled on top and some walnut pieces scattered over. The setting is on a wooden tray placed on a white marbled surface, with a woman's hand partially visible near the top left holding an onion ring. The overall colors include warm browns, pale greens, and creamy whites, giving a fresh and hearty look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the steak completely on the stovetop?

Yes, you can cook the steak entirely on the stovetop by reducing the heat after searing and covering the pan to allow the steak to cook through, but finishing in the oven ensures even cooking and a perfect crust.

What is the best way to know when the steak is done?

The most reliable method is using a probe thermometer. Aim for 62-65°C for medium-rare. Without a thermometer, use the finger test or press the steak gently to feel the firmness.