Reverse Seared T-Bone Steak

– 1 T-Bone steak (approximately 1.5 inches thick)
– Salt, to taste
– Black pepper, to taste
– 2 tablespoons olive oil
– 2 cloves garlic, crushed
– 2 sprigs fresh rosemary
– 2 tablespoons butter

1. Remove the steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature. Season generously with salt and pepper on both sides.
2. Preheat the oven to 275°F (135°C). Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak.
3. Cook in the preheated oven until the thermometer reads about 10°F (6°C) less than your desired level of doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare.
4. Once the steak reaches the target temperature, remove it from the oven and let it rest while you heat a skillet over high heat. Add olive oil to the skillet.
5. Once the skillet is smoking hot, add the steak. Sear for about 1-2 minutes on each side until a golden crust forms.
6. Reduce the heat to medium, add butter, garlic, and rosemary to the skillet. Baste the steak with the butter mixture for 1 minute.
7. Remove the steak from the skillet, and let it rest for 5 minutes before slicing. Serve immediately.

Prep Time: 40 minutes | Cooking Time: 45 minutes | Total Time: 85 minutes

Kcal: 540 kcal | Servings: 1 servin

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