T-bone Steak

Remove steaks from refrigeration 15 minutes before cooking to bring them to room temperature for even cooking.

Dice the small onion and green pepper into bite-sized pieces, setting them aside.

Pat the steaks dry with paper towels, then season both sides generously with seasoned salt, black pepper, garlic powder, and meat tenderizer, pressing the seasonings into the meat.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, approximately 2-3 minutes.

Place the steaks in the hot skillet and sear for 5-6 minutes on the first side without moving them, allowing a crust to form.

Flip the steaks and cook for another 5-6 minutes on the second side for medium-rare doneness (adjust time based on thickness and desired doneness).

Transfer the steaks to a warm plate and tent loosely with foil to rest while preparing the vegetables.

Reduce heat to medium and add the butter to the skillet, swirling until melted and foaming.

Add the diced onion and green pepper to the butter, cooking for 3-4 minutes while stirring occasionally until softened and lightly caramelized.

Return the rested steaks to the skillet, spooning the buttered vegetables and pan juices over the top to combine flavors.

Serve the steaks immediately on warm plates, ensuring each portion is topped with the sautéed vegetables and butter sauce.