Prepare the steaks. Pat the T-bone steaks thoroughly dry with kitchen paper. You want the surface as dry as possible—moisture is the enemy of a good sear. Season generously on all sides with flaky sea salt and freshly cracked black pepper. Let them sit on a plate while you get the pan ready.

Heat the pan. Place a heavy-bottomed frying pan (cast iron is ideal) over a high heat. Add the neutral oil and swirl to coat the base. Wait until you see the first wisp of smoke rising from the oil—this is your cue that the pan is screaming hot and ready for the steaks.

Lay down the steaks. Carefully lower the steaks into the pan, laying them away from you to avoid any splatter. You should hear an immediate, vigorous sizzle—the sound of a perfect sear beginning. Press down gently with a pair of tongs to ensure maximum contact with the pan.

Sear the first side. Cook for 4 minutes without moving the steaks. You’ll see the edges turning a deep, dark brown and the meat shrinking slightly away from the bone. The aroma that rises is pure, beefy comfort.

Flip and baste. Flip the steaks using your tongs. The cooked side should be a rich, golden-brown crust. Immediately add the butter, crushed garlic, thyme, and rosemary to the pan. Tilt the pan slightly so the melted butter pools at one edge. Using a metal spoon, baste the steaks continuously with the foaming, herb-flecked butter for another 4 minutes. The butter will smell nutty and the herbs will release their oils.

Check for doneness. For medium-rare, the internal temperature should read 52-54°C. For medium, aim for 57-60°C. Insert the thermometer into the thickest part of the steak, away from the bone. If you don’t have a thermometer, use the finger test: press the centre of the steak; for medium-rare, it should feel like the fleshy part of your palm when you touch your thumb and index finger together.

Rest the steaks. Transfer the steaks to a warm plate or a wire rack set over a tray. Pour the herb butter from the pan over the top. Loosely cover with foil and let them rest for a full 10 minutes. This is non-negotiable—it allows the juices to redistribute evenly throughout the meat so they stay inside the steak, not pooling on your plate.

Serve. Slice the meat away from the bone, cut against the grain into thick strips, and serve immediately with a final sprinkle of flaky salt.