- Tworibeye steaks, one inch thick, bone-in
- Two garlic cloves, pressed
- One tablespoon butter, unsalted
- Steak seasoning
- Olive oil
- Rinse the steaks and blot the moisture out with paper towels. Then, drizzle olive oil on their entire surface. Next, set the oven to preheat to 400F and proceed to season the meat.
- Spread the pressed garlic all over the steaks and gently massage it into the meat. Then, add a generous sprinkle of the steak seasoning to the surfaces of the flesh. Be sure to work it in with your fingers.
- Bring a cast-iron skillet to scalding heat on the stove. Sprinkle faint drops of water on the pan, and if it evaporates at once, the pan is ready. Add two tablespoons of extra-virgin olive oil to the skillet and once it’s shimmering, add the steaks.
- Leave the steaks until the seared sides are browned to crispiness. Then, turn them and cook the other sides as well. When the steaks are conveniently seared, transfer them into the oven with half a teaspoon of butter on each one.
- Cook the steaks for eight minutes or until the preferred internal doneness is reached. Then, let it rest for 10 minutes before serving.
Another way to know how long to cook steak in a 400F oven can be seen here.