T-bone Steak

Prep Time 30

Cook Time 25

Servings servings

Calories 1227kcal

Preheat a grill or griddle pan on medium heat.
Season the steak on both sides with steak seasoning, salt and pepper. Set aside for 10 minutes. Meanwhile, warm the beans and make the compound butter.
Add the beans to a saucepan on low heat, stirring occasionally until hot.
Make the compound butter: Add the butter, garlic, and rosemary to a saucepan on low heat. Season with salt and pepper. Let everything steep in the pan until you are ready to serve.
Grill the steak: Grill the steak on both sides to your desired temperature using a thermometer (see notes). Once cooked to your liking, set aside to rest for 5 minutes.
If using a grill, grill the corn and bread at the same time as the steak. Turn the corn occasionally, until nicely charred and tender.
If not using a grill, heat a saucepan of salted water to a boil. Add the corn and cook for 3-5 minutes.
Toast the bread in a toaster oven. Drizzle with olive oil if desired.
Finish the steak: Trim the fat off of the sides (if desired). Using a knife, slice each steak off the bone, use the bone as a guide to run the knife along to remove the steak. Then slice against the grain.
Finish the corn: Butter and lightly salt the corn right before serving.
Serve: Slice the steak against the grain onto a plate (save the remaining steak for Thursday’s lunch). Spoon the compound butter over the steak. Enjoy with corn, baked beans, bread, and lemonade.

Steak Internal Temperatures: