GARLIC-HERB STEAKS IN A BOURBON PAN SAUCE
The T-Bone comes from the Short Loin sections of the cow. T-Bones are normally best in the oven or grilled.
2 T-bone steaks
3 Tablespoons of Garlic Herb Rub
1-2 tablespoons of lard
1/3 cup of bourbon
1 Tbsp od dried thyme
1 Tbsp of dried rosemary
Generously coat each of the steaks with the Garlic-Herb Rub. Set them aside, and bring the meat to room temperature, about 30 mins to 1 hour. Preheat oven to 300 degrees.
Heat an oven-proof skillet over a medium-high flame. Grease the pan with butter, lard or tallow. Once the fat has melted and begins to sizzle and spatter, add the steaks, taking care to leave one inch of space around each one (if you don't have enough room in the pan, work in batches.)
Sear steaks for 2 minutes on each side, then transfer the skillet with the steaks to the oven and roast 5-7 minutes. The internal temperature should be between 120 degrees and 130 degrees Fahrenheit.
Remove the steaks from the pan and tent loosely with foil. Set the skillet back on the stovetop, turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping up and browned bits. Set the steaks on warmed plates, top with bourbon pan sauce, and serve.
2 Tbsp of dried oregano
1 tsp ground fennel
2 tsp garlic powder
1 1/2 Tbsp coarse salt
2 tsp black pepper