Prepare the Steak

1. Pat the T-bone steak completely dry with paper towels.
2. Season both sides with salt equal to about 1% of the steak’s weight. For an 18 oz (500 g) steak, use about 0.18 oz (5 g) salt, or approximately:
   2 teaspoons Diamond Crystal kosher salt,
   1 teaspoon Morton kosher salt,
   3/4 teaspoon table salt.

Dry-Brine the Steak

1. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 4 to 6 hours for best results. For dry-brining, 1 hour is the absolute minimum.
2. If you have less than an hour, season the steak with the measured salt right before the steak goes into the pan. Or cook it without salt and season the sliced steak to taste with a small amount of finishing salt.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes and place in a bowl.
2. Let it sit at room temperature until soft enough to mix but not melted. To soften it faster, microwave in 5-second bursts, checking after each one to make sure it doesn’t melt.
3. Add the salt, black pepper, rosemary, parsley, and garlic. Mash and mix with a fork until well combined. Taste and adjust seasoning as needed. Cover the bowl and refrigerate until ready to use.

Preheat the Pan

1. About 15 minutes before cooking, take the steak out of the refrigerator. Take the compound butter out at the same time so it can soften slightly before serving.
2. Turn on the exhaust fan or open a window before searing. Heat the skillet over medium-high heat for 3 to 4 minutes, then add 2 tablespoons of high-smoke-point oil and let it heat for about 1 minute.
3. While the pan heats, pat the T-bone steak dry again with paper towels. Any moisture left on the surface has to evaporate before the steak can brown, so drying it well helps it develop a better crust faster.

Pan-Sear the T-Bone Steak

1. Place T-bone steak in the hot skillet and press it down lightly to ensure good contact with the pan. On a gas stove, position the smaller side of the steak (the filet) closer to the cooler center of the skillet and the larger strip side toward the hotter outer edge. The filet cooks faster, so this helps the two sides cook at a similar rate.
2. Flip the steak every 30 seconds, checking the temperature in both the strip and the filet as you go. Keep cooking until each reaches the pull temperature for your preferred doneness:
   105°F (41°C) for rare,
   115°F (46°C) for medium-rare,
   125°F (52°C) for medium,
   135°F (57°C) for medium-well,
   145°F (63°C) for well-done.
   See the complete steak temperature chart below.
3. If one side reaches its target first, angle the steak so the side that still needs more time stays in contact with the pan while the finished side remains off the heat. Cook for another 30 seconds, check both temperatures again, and repeat as needed.
4. Once both the strip and filet reach their target pull temperatures, remove the steak from the skillet, top it with 1 to 2 tablespoons of compound butter, and let it rest for 5 minutes before serving.

Slice and Serve

1. After the steak has rested, run your knife along the bone to remove the strip and filet.
2. Cut both into thin slices and serve with your favorite sides.

Temperature Chart