Cast Iron T-Bone Steak with Rosemary, Garlic, and Mushrooms

Our local grocery had T-bone steaks for $6 each last week on a one-day special sale.  I purchased two of them with plans on grilling them.  But I came across a recipe for a cast-iron version with rosemary and garlic.  I was intrigued and when I mentioned the recipe to Sweet Harold he said for me to try it as long as I added mushrooms to the skillet!  So here we are.

Remember to remove the steaks from the refrigerator at least 30 minutes before cooking.  When steaks are room temperature they will cook more evenly.  I had rosemary salt in the pantry and knew this would be an ideal seasoning for th steaks.  If you don't have rosemary salt, kosher salt is fine.

2 T-bone steaks (approximately 1 1/2 inches thick)

1-2 sprigs fresh rosemary

1-2 sprigs fresh thyme

6-8 large white button or baby bella mushrooms (sliced)

2 T. butter

1 - 2 whole garlic cloves (OR 2 t. minced fresh garlic, divided)

kosher salt and freshly ground black pepper to taste

Season both sides of the steaks liberally with the salt and pepper.

Preheat oven to 400 degrees F.  Add butter to a large cast iron skillet over high heat.  When the butter is sizzling, add the steaks to the skillet.  Let the steaks sear for 2 minutes, flip and sear for an additional 2 minutes.

Add the garlic, rosemary, and thyme to the skillet.  Scatter the sliced mushrooms around the edges of the skillet.  

Transfer the skillet directly to the oven.  The skillet handle will be extremely HOT.  Use pot holders or oven mitts when handling the skillet.  

Timing for the steaks:

Rare - 4 minutes

Medium-rare - 4-5 minutes

Medium - 6-7 minutes

Medium-well - 7-8 minutes

Depending on the thickness of the steaks, adjust your time accordingly.  Steaks less than 1-inch thick should only be seared for 1 minute per side before placing in the oven.

Remove the steaks from the oven and spoon the rosemary and garlic infused butter over the steaks.  Plate the steaks and cover with foil for at least 5 minutes to rest before serving.

While steaks are resting, return the skillet to the oven to allow the mushrooms to complete their cooking.  

When ready to serve plate, the steaks and spoon the mushrooms and rosemary/garlic butter over the top.

I served our steaks with roasted garlic pureed cauliflower and broccoli with cheese sauce.

Adapted from www.kitchenswagger.com

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