- 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.
- 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.
Choose a quality steak: Look for a T-bone steak with good marbling, contributing to tenderness and flavor. Select steaks that are at least 1 inch thick for better cooking control.
Let the steak come to room temperature: Allowing the steak to rest at room temperature for about 30 minutes before cooking will ensure more even cooking throughout the meat.
Properly season the steak: Season the T-bone steak generously with salt and freshly ground black pepper on both sides. You can add other seasonings like garlic, herbs, or spices according to your taste preferences.
Preheat the pan properly: It's essential to preheat the pan over medium-high heat to ensure a good sear. A hot pan will create a delicious crust on the steak. Using a heavy-bottomed skillet or cast-iron pan is recommended for even heat distribution.
Use a combination of oil and butter: Adding a drizzle of olive oil to the pan helps prevent sticking, while butter adds flavor. The combination of oil and butter gives the steak a nice sear and enhances its taste.
Avoid overcrowding the pan: 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 only 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.
Use a meat thermometer: To ensure the steak reaches your preferred level of doneness, use an instant-read meat thermometer to check the internal temperature. This will help you achieve the desired level of juiciness and avoid overcooking.
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, resulting in a more tender and flavorful steak.
Slice against the grain: When it's time to slice the steak, make sure to cut against the grain. This will help ensure a more tender texture and make it easier to chew.
- Prep Time: 10 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: steak, t-bone steak, meat recipe