Sometimes, the best meals are the simplest ones. This recipe features a T-Bone Steak that’s generously salted and cooked to perfection in unsalted butter with dried rosemary and pepper, paired with fluffy white rice that soaks up all the rich steak drippings for a truly delicious meal.
Ingredients:
For the T-Bone Steak:
1 T-bone steak (about 1-inch thick)
Salt, to taste (preferably coarse salt)
Freshly cracked black pepper, to taste
2 tbsp unsalted butter
1 tsp dried rosemary (or fresh if you prefer)
1 tbsp olive oil (optional, for searing)
For the Rice:
1 cup white rice (long-grain or jasmine)
2 cups water (or chicken broth for extra flavor)
Salt, to taste
Step-by-Step Instructions:
Prepare the Steak:
Start by seasoning the T-bone steak generously with coarse salt and freshly cracked black pepper on both sides. Allow it to sit at room temperature for about 20-30 minutes to bring it to an even temperature, which helps cook it more evenly.
Cook the Rice:
While the steak is resting, cook the white rice. In a medium saucepan, bring 2 cups of water (or chicken broth for more flavor) to a boil. Add a pinch of salt, then stir in the rice. Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes or until the water is absorbed and the rice is tender. Fluff with a fork once done.
Sear the Steak:
Heat a cast-iron skillet or heavy pan over medium-high heat. Once hot, add 1 tablespoon of olive oil (if using). This helps to sear the steak and create a flavorful crust.
Add the steak to the skillet and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C). Adjust the cooking time if your steak is thicker or thinner.
Add the Butter and Herbs:
When the steak is almost done, add the unsalted butter to the skillet along with the dried rosemary. Allow the butter to melt and bubble, spooning the melted butter over the steak for extra flavor. The rosemary will infuse the butter with its fragrance, enhancing the steak’s taste.
Rest the Steak:
Once the steak is cooked to your liking, transfer it to a plate and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
Use the Drippings:
While the steak rests, take the skillet with the leftover butter and rosemary drippings. Pour the drippings over the freshly cooked white rice. The rice will soak up all the rich flavors from the steak, making each bite even more indulgent.
Serve:
Serve the T-bone steak alongside the buttery, flavorful white rice. You can garnish with extra rosemary or a sprinkle of fresh cracked pepper for a final touch.
Tips for Perfect T-Bone Steak:
Let it Rest: Always let your steak rest after cooking. This ensures that the juices stay inside the meat rather than spilling out when you cut into it.
Don’t Overcrowd the Pan: If cooking multiple steaks, make sure not to overcrowd the pan. This can cause the steaks to steam instead of sear.
Adjust the Seasoning: If you want a more complex flavor profile, feel free to experiment with other herbs like thyme or garlic, but sometimes, a simple salt-and-pepper approach is all you need.
This T-Bone Steak with white rice and steak drippings is a true chef’s kiss moment—simple, flavorful, and satisfying. Perfect for a weeknight dinner or any time you’re craving a classic, hearty meal!