Cowboy Butter Skillet-Grilled T-Bone Steak

The best steaks come out of cast-iron skillets. With their ability to get superhot, they can sear the outside of a steak, sealing in all the juicy deliciousness that you crave and rendering the flavors and fats that make a steak truly something otherworldly. Topping off your steak with crumbled Gorgonzola and herbed butter never hurts either.

SERVES: 2 to 4


  • 1 (2-lb [900-g]) T-bone steak, or 2 (1-lb [453-g]) bone-in rib eye steaks
  • 7 tbsp (105 g) butter, softened, divided
  • 1 clove garlic, minced
  • ½ tsp lemon zest
  • 2 tsp (3 g) minced parsley
  • ⅛ tsp ground pepper
  • ⅛ tsp red pepper flakes
  • Kosher salt and pepper
  • 3 tbsp (45 ml) light olive oil
  • 2–3 sprigs thyme
  • 2–3 sprigs rosemary
  • 3 whole unpeeled cloves garlic
  • ½ cup (60 g) crumbled Gorgonzola


  • Bring the steaks out at least 45 minutes prior to cooking to take the chill off. This will promote even cooking. Preheat your oven to 350°F (176°C).
  • In a small bowl, mix together 4 tablespoons (60 g) the butter, garlic, lemon zest, parsley, ground pepper and red pepper flakes. When mixed completely, wrap it gently in parchment paper and create a roll out of it. Twist the ends of the parchment paper closed and place it back in the fridge for later. You can also make this ahead of time and keep it in your fridge for just this occasion!
  • Bring your skillet to temperature slowly starting at medium heat and then turning up to medium-high heat. This will ensure that your pan heats evenly without creating hot spots. Pat the steaks dry with paper towels and season with salt and pepper. Melt 3 tablespoons (45 g) of butter and 3 tablespoons (45 ml) of olive oil together until they are combined and simmering. If you notice the pan starting to smoke too heavily, reduce the heat slightly. If the butter or oil scorches, start over. Sear the steak in the pan for about 4 to 5 minutes per side until it naturally releases from the pan and is a deep golden brown. Do not disturb the steak or check it for doneness too frequently. If the steak does not release from the pan naturally, let it continue to sear until it does. Flip the steak and place it on a portion of the skillet that it previously did not cover, if it is available. You want to give it a fresh hot place to sear. Repeat this. Place the sprigs of thyme and rosemary into the pan, along with the whole garlic cloves.
  • Next, place the skillet into the oven and bake the steak until it is done to your liking. The thickness of the steak will determine how long it needs to be in the oven. For a 2-inch (6-cm) T-bone steak: 20 minutes for medium rare and 25 minutes for medium. If you are cooking rib eyes, reduce the bake time by 5 to 7 minutes. Remove the steak from the oven and allow it to rest for at least 5 minutes before slicing and serving. Spoon any juices from the pan back onto the steak as it rests. Slice the herbed cowboy butter and place a couple of pats on top of the steak to melt. Top with crumbled Gorgonzola cheese and serve.

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