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Peppercorn T-Bone Steak

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Peppercorn T-bone steak, a favorite of William Howard Taft, embodies the hearty and robust foods that the 27th president enjoyed. This dish, with its rich peppercorn crust and tender, juicy meat, reflects Taft’s love for substantial, flavorful meals.
Preparing this steak at home allows you to connect with a piece of culinary history and enjoy a dish that was beloved by one of America’s largest leaders.
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 2 T-bone steaks about 1 to 1.5 inches thick
  • 2 tablespoons black peppercorns coarsely crushed
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

Preparing the Steaks:

  • Remove the T-bone steaks from the refrigerator and let them come to room temperature for about 30 minutes. This helps the steaks cook more evenly.
  • Pat the steaks dry with paper towels, then season both sides generously with kosher salt. Press the crushed peppercorns into both sides of the steaks to create a peppercorn crust.

Searing the Steaks:

  • Heat a large cast-iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
  • Carefully place the steaks in the skillet and sear for 3-4 minutes on each side, or until a deep, golden-brown crust forms.

Basting with Butter:

  • Reduce the heat to medium. Add the butter, garlic, rosemary, and thyme to the skillet.
  • As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and herb mixture. This adds rich flavor and helps keep the steaks moist.

Finishing the Steaks:

  • Continue cooking the steaks, basting frequently, until they reach your desired level of doneness (about 130°F for medium-rare).
  • Remove the steaks from the skillet and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a juicy, tender steak.

Serving:

  • Serve the peppercorn T-bone steaks with your choice of sides, such as mashed potatoes, sautéed vegetables, or a crisp green salad. The rich, peppery flavor of the steak pairs well with a robust red wine, such as Cabernet Sauvignon or Merlot.

Video

Notes

Peppercorn Variations:
  • Customize the Heat: If you prefer a milder flavor, use a combination of black, white, and green peppercorns. For a spicier kick, increase the amount of black peppercorns or add a pinch of red pepper flakes to the crust.
Cooking Method:
  • Grilling Option: For a smoky flavor, consider grilling the T-bone steaks instead of pan-searing them. Simply follow the same seasoning steps and cook the steaks over medium-high heat on the grill.
Resting the Steaks:
  • Essential for Juiciness: Always let your steaks rest after cooking. This allows the juices to settle, making the meat more tender and flavorful when you cut into it.