Introduction to This Juicy Steak Delight
This recipe walks you through how to prepare a beautifully charred, juicy steak just like the one pictured — a thick, flavorful cut cooked to perfection with classic seasonings and simple technique. Whether you’re hosting friends or enjoying a special dinner at home, this method brings out deep savory flavor and a tender texture that steakhouses are known for.
Ingredients
1 large T-Bone or Porterhouse steak (about 1.5–2 inches thick)
2 tsp kosher salt (or to taste)
1 tsp black pepper freshly ground
1–2 tbsp olive oil
Optional aromatics:
2 garlic cloves, crushed
Fresh rosemary or thyme sprigs
Butter (1–2 tbsp, optional for finishing)
Preparation Steps
Bring the steak to room temperature (~30–45 minutes on the counter). This helps the steak cook more evenly.
Preheat your grill or skillet: Aim for high direct heat (about 450–550 °F / 232–288 °C). A hot surface creates better sear.
Season generously: Pat the steak dry with paper towels, brush lightly with olive oil, and sprinkle salt and pepper evenly on both sides.
Sear the steak:
Place steak on hot grill or cast-iron pan.
Cook 4–5 minutes per side for medium-rare, flipping once. Adjust time for thickness and doneness preference.
For added flavor, press garlic and herbs into the steak while it cooks.
Check doneness: Use an instant-read thermometer — about 130–135 °F (54–57 °C) for medium-rare, 140–145 °F (60–63 °C) for medium. Safe cooking guidelines from the USDA recommend steaks be cooked to at least 145 °F with a rest period afterward.
Rest the steak: Transfer to a cutting board, tent with foil, and rest 5–10 minutes. Resting helps juices redistribute for better flavor and tenderness.
Slice and serve: Cut against the grain and plate with your favorite sides.
Professional Serving Suggestions
Pair with herb butter or a drizzle of balsamic reduction.
Serve alongside roasted vegetables, garlic mashed potatoes, or a fresh arugula salad.
Complement with bold red wines like Cabernet Sauvignon or Malbec.
Discussion Questions
What’s your preferred steak doneness — medium-rare, medium, or well done?
Do you like adding marinades or simple dry seasoning on steak? Why?
How does resting steak before slicing affect flavor and texture?
Important Notes for Success
Letting the steak come to room temperature ensures even cooking.
Patting dry before searing produces a better crust.
Avoid flipping too often — one flip usually yields the best sear.
Use a meat thermometer for consistent results.
Frequently Asked Questions
Q: Should I salt the steak in advance?
A: Yes — salting 30 minutes before cooking enhances flavor and helps form a nice crust.
Q: Can I cook this in the oven?
A: Absolutely! Sear on the stovetop first, then finish in a 425 °F (218 °C) oven for even cooking.
Q: What if I only have a thinner steak?
A: Reduce grilling time accordingly — thinner cuts cook much faster, so watch closely.