(2) T-Bone Steak, Thick-cut
(1-2 tablespoons) Pork Fat (Unrendered Lard)
(1/3 cup) bourbon
(1 tablespoon) dried thyme
(1 tablespoon) dried rosemary
(2 tablespoons) dried oregano
(1 teaspoon) ground fennel
(2 teaspoons) garlic powder
(1 1/2 tablespoons) coarse salt
(2 teaspoons) ground black pepper
- Combine thyme, rosemary, oregano, fennel, garlic powder, salt, and black pepper for the Garlic-Herb Rub.
- Generously coat each of the steaks with the Garlic-Herb Rub. Set them aside and bring the meat to room temperature, about 30 minutes to 1 hour.
- Preheat oven to 300 degrees.
- Heat an oven-proof skillet over a medium-high flame. Grease the pan with the 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.
- 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 and 130 degrees.
- Remove the steaks from the pan and tent loosely with foil
- Set the skillet back on the stovetop, turn the heat to low, and bourbon, and simmer 2 minutes, stirring constantly and scraping up any browned bits.
- Set the steaks on warmed plates, top with bourbon pan sauce, and serve.