Good Life, Good Food: Memorial Day T-Bone w/Garlic & Rosemary
Serve with a cool potato salad, or roasted red potatoes, corn on the cob or a simple romaine salad. This is summer time living and a great way to celebrate the Memorial Day weekend with a pan seared 1855 upper 2/3rds Choice T-Bone. A unique and flavorful dish in your “Good Life”
- 2- 16 oz 1855 T Bone Steaks
- 1 Tblspn extra virgin olive oil
- 1 sprig fresh rosemary, removed from the stem
- 2 Tblspn butter
- 2 tsp minced garlic
- Kosher salt and McCormick coarse black pepper
Layout your T-Bones and bring them to room temperature. Season well with kosher salt and McCormick coarse black pepper.
Add garlic and fresh rosemary to a cast iron skillet and turn up to almost high. Allow the skillet to become scorching hot. Place your T-Bone face down and sear undisturbed for 2 minutes. Flip and sear the other side for another 2 minutes.
As it cooks turn the heat down to medium and add the garlic and rosemary to the pan. Allow the garlic to roast and mix with the rosemary, butter and olive oil.
Remove the T-Bone from the cast iron and place in aluminum foil, spoon butter mixture over the steak and wrap in the foil. Let set or put in in a 300 degree oven for 2-3 minutes to let T-Bone finish with the garlic and rosemary butter.
This temperature guide may be helpful:
- Rare 130 to 135 degrees
- Medium Rare 140 to 145 degrees
- Medium 155 to 160 degrees
- Well done over 165 degrees