T-Bone Steak

5 from 1 vote

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: how to cook a t bone steak, t-bone steak

Servings: servings

Author: Elena Davis

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.

US Customary - Metric

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