Pan Seared T-Bone Steak
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A sizzling and mouthwatering Pan Seared T-Bone Steak that is cooked perfectly in a pan! This recipe celebrates the joy of good food, combining prime cuts of beef with delightful flavors of garlic and herbs. It is the best t-bone steak recipe!
Serve with Crispy Brussels Sprouts and Mashed Potatoes. Try my Grilled Flank Steak with Chimichurri next!
Quick Look: Pan Seared T-Bone Steak
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2 people
- Dietary Info: Gluten-free, can be made Dairy-free
- Method: Stove top
- Technique: Bring steak to room temperature, season generously, then sear in a hot pan until a deep crust forms. Flip, add butter and aromatics, and baste until cooked to desired doneness.
- Flavor & Texture: Rich with a deep, golden crust and a juicy, tender interior that melts in your mouth.
Why This Steak Turns Out Perfect Every Time
Indulge in a succulent and flavorful T-bone steak seared to perfection with a tantalizing crust. The juicy, tender meat melts in your mouth as you savor each bite! With a touch of garlic and butter cascading over the steak, it delivers an irresistible combination of richness and tenderness. It is the best way to enjoy pan-seared t-bone steak.
You’ll also love my other steak recipes, including my New York steak, pan-cooked steak, and beef steak pizzaiola!
Made With Amore,
Table of Contents
Simple Ingredients
These ingredients work together to create a delectable T-bone steak seasoned to perfection and offer a delightful balance of flavors.
- T-bone Steak: A prime cut of beef that includes both the tenderloin and the strip steak, providing a combination of tenderness and rich flavor.
- Salt and Black Pepper: Essential seasonings that enhance the steak’s natural flavors.
- Olive Oil: Used to drizzle in the pan. It helps prevent sticking and adds a touch of richness.
- Butter: A pat of butter adds a luscious and velvety texture to the steak while contributing a subtle richness.
- Optional: Garlic cloves and thyme sprigs for infusing the steak with a delicious aroma.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Marinades: Before cooking, marinate the T-bone steak to infuse it with additional flavors. You can use a simple marinade of olive oil, garlic, herbs, and a balsamic vinegar or soy sauce splash. Let the steak marinate in the refrigerator for at least 30 minutes.
- Dry Rubs: Instead of a marinade, use a dry rub to season the steak. Create a blend of spices and herbs, rub the mixture onto the steak, and let it sit for about 30 minutes to allow the flavors to penetrate.
- Compound Butter: Enhance the flavor of your cooked T-bone steak by topping it with compound butter. Mix softened butter with herbs, garlic, or other seasonings. Allow the butter to chill, then place a slice on top of the hot steak, allowing it to melt and add a rich, flavorful element. Try my Herb Butter!
- T-Bone Steak Salad: Slice the cooked T-bone steak and serve it atop a bed of mixed greens, cherry tomatoes, cucumbers, and your choice of salad vegetables. Drizzle with a tangy vinaigrette or creamy dressing for a refreshing and satisfying meal. Try my Balsamic Dressing Recipe and Zesty Italian Dressing.
How To Make Pan Seared T-Bone Steak
Enjoy the most flavorful steak for special occasions or a weeknight dinner at home. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Take the T-bone steak from the refrigerator and let it come to room temperature. This allows for more even cooking. Pat the steak dry with paper towels to remove excess moisture.
- Next, season both sides generously with salt and freshly ground black pepper. If desired, add other seasonings, such as garlic cloves or fresh thyme sprigs and/or fresh rosemary.
- Preheat a skillet or cast-iron pan over medium-high heat. Add the butter and olive oil to the pan, letting it melt and sizzle. Place the steak in the pan and let it sear undisturbed for about 5-7 minutes. Flip the steak and cook on the second side for an additional 5-7 minutes for medium-rare doneness (135°F). Adjust the cooking time according to your preferred level of doneness. If you want your steak medium, it will be around 145°F Remember that the temperature will rise a few degrees as the steak rests.
- Once the steak reaches your desired level of doneness, remove it from the pan, transfer it to a cutting board, and loosely cover it with aluminum foil. Allow the steak to rest for about 10 minutes. This helps the juices redistribute and ensures a tender steak.
Pan Seared T-Bone Steak FAQs
The best way to determine the doneness of a steak is by using an instant-read meat thermometer. Here are some temperature ranges for common doneness levels: medium-rare (135°F / 57°C), medium (145°F / 63°C), medium-well (150°F / 66°C), and well-done (160°F / 71°C).
Allowing the steak to come to room temperature before cooking, properly seasoning it, and avoiding overcooking can all contribute to a tender result.
Let the leftover steak cool: Allow the cooked T-bone steak to cool down at room temperature for about 30 minutes before storing. Wrap the steak tightly in plastic wrap or aluminum foil for refrigerating, and a freezer-safe bag for freezing. Store it for up to 3-4 days in the fridge, or 2-3 months in the freezer. To reheat, thaw first (if frozen). Heat through using an oven (set at 275°F) or stove until it reaches your desired level of warmth, typically an internal temperature of 125°F to 130°F. Once the steak is reheated, remove it from the heat source and let it rest for a few minutes.
Serving Suggestions
Serve this T-bone steak with classic sides that complement its rich, savory flavor. Pair it with Red Skin Mashed Potatoes, Creamy Cheesy Potatoes, or Crispy Brussels Sprouts for a hearty, satisfying meal, and add a fresh contrast with a simple salad featuring my Homemade Balsamic Salad Dressing. To round it out, finish with a cozy dessert like Rich Pecan Pie Brownies for a complete, restaurant-worthy dinner at home.
My Pro Tips
Recipe Tips
- Choose a Quality Steak: Look for a T-bone steak with good marbling, which will contribute to tenderness and flavor. Select steaks that are at least 1-inch thick for better cooking control.
- Avoid Overcrowding: Cook one or two steaks at a time, depending on the size of your pan, to prevent overcrowding. Overcrowding the pan will lead to steaming instead of searing, resulting in a less desirable crust.
- Sear and Flip Once: Allow the steak to sear undisturbed for a few minutes on each side to develop a beautiful crust. Resist the temptation to flip the steak repeatedly, as it can interfere with the searing process.
- Let the Steak Rest: After cooking, let the T-bone steak rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, producing a more tender and flavorful steak.
- Slice Against the Grain: When it’s time to slice the steak, cut against the grain. This will help ensure a more tender texture and make it easier to chew.
More Steak Recipes
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💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
T-Bone Steak
Equipment
Ingredients
- 1 T-bone steak at least 1 inch thick up to 2 inches, about 1 lb to 1 lb 1/2
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Optional: 2 cloves garlic, whole and smashed, 2 sprigs fresh rosemary, 1 sprig fresh thyme, or other seasonings for additional flavor. See the variation option in the blog post.
Instructions
- Take the T-bone steak from the refrigerator and let it come to room temperature. This allows for more even cooking.
- Pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. If desired, add other seasonings, such as garlic cloves or fresh thyme sprigs and/or fresh rosemary.
- Preheat a large skillet, heavy-bottomed skillet, or cast iron pan over medium-high heat. Add a drizzle of olive oil and a tablespoon of butter to the pan. Let the butter melt and start to sizzle.
- Place the T-bone steak in the hot pan and let it sear undisturbed for about 5-7 minutes. This will give the steak a nice crust. If you prefer a more well-done steak, you can cook it a bit longer.
- Flip the steak using tongs and cook on the second side for an additional 5-7 minutes for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.
- For a more flavorful steak, you can tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices. You can also add crushed garlic cloves and thyme sprigs to the pan during this time.
- Check the internal temperature of the steak using an instant-read meat thermometer. For medium-rare, the temperature should be around 135°F (57°C), while medium is around 145°F (63°C). Remember that the temperature will rise a few degrees as the steak rests.
- Once the steak reaches your desired level of doneness, remove it from the pan, transfer it to a cutting board, and loosely cover it with aluminum foil. Allow the steak to rest for about 10 minutes. This helps the juices redistribute and ensures a tender steak.
- Slice the T-bone steak against the grain into thick slices. Serve immediately, and you can drizzle any remaining pan juices over the steak for added flavor. Serve with mashed potatoes and green beans, or your favorite side dishes.
Notes
- Choose a Quality Steak: Look for a T-bone steak with good marbling, which will contribute to tenderness and flavor. Select steaks that are at least 1-inch thick for better cooking control.
- Avoid Overcrowding: Cook one or two steaks at a time, depending on the size of your pan, to prevent overcrowding. Overcrowding the pan will lead to steaming instead of searing, resulting in a less desirable crust.
- Sear and Flip Once: Allow the steak to sear undisturbed for a few minutes on each side to develop a beautiful crust. Resist the temptation to flip the steak repeatedly, as it can interfere with the searing process.
- Let the Steak Rest: After cooking, let the T-bone steak rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, producing a more tender and flavorful steak.
- Slice Against the Grain: When it’s time to slice the steak, cut against the grain. This will help ensure a more tender texture and make it easier to chew.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So flavor and easy to make!