T-Bone Steak with Garlic and Rosemary Recipe

T-Bone Steak with Garlic and Rosemary Recipe

There are plenty of ways to cook steak, but pan-searing is by far my favorite. This is the same method I use for my filet mignon recipe, if you haven’t already checked it out. For T-bone steak I use garlic, butter, and fresh rosemary. Below is what I refer to as the “steakhouse method,” high heat and real butter.

How to Cook the Perfect T-Bone Steak

The secret to cooking the perfect T-bone steak (or any steak), is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge.

Sear steaks 2 minutes per side on the stove top in a cast iron skillet on high heat with butter, olive oil, and fresh rosemary, and then immediately transfer to preheated oven at 415° F. Bake for 2-3 minutes for medium rare. This recipe is ideal for steaks 3/4 to 1 inch thick. Thicker steaks will require more time in the oven.

That’s the beauty of cast iron, you can easily transfer from stove top to oven. If you don’t have a cast iron skillet, I highly recommend you get one. Cast iron gives you a “char-grilled finish” unlike stainless steel or nonstick pans. It’s like grilling indoors. I swear by my cast iron skillet.

Timing is everything in life. I use my phone to precisely clock each step. If you really adhere to cook times I promise you will never overcook steak again. Which for me was always incredibly disappointing after all my hard work. You need to be especially careful with a T-bone steak because they are less forgiving and less tender than a tenderloin cut. Beware, overcooking will make them chewy.

T-Bone Steak with Garlic and Rosemary Recipe

T-Bone Steak with Garlic and Rosemary Recipe

T-Bone Steak with Garlic and Rosemary Recipe

4.3 from 6 reviews
T-Bone Steak with Garlic and Rosemary Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 16 ounce bone in T-bone steaks
  • 1 tablespoon extra virgin olive oil
  • 1 sprig of fresh rosemary, removed from stem
  • 2 tablespoons butter
  • 1-2 cloves garlic, minced
  • salt and pepper to taste
  1. Preheat the oven to 415° F. Remove steaks from the fridge 30 minutes before cooking, this is to bring the steaks to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper. The more the better.
  2. Add olive oil and butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot. Place the T-bone face down and sear undisturbed for 2 minutes. Flip the and sear for an additional 2 minutes. This will give your steaks a nice seared edge.
  3. Add minced garlic and fresh rosemary to the skillet and immediately transfer your skillet directly to the oven [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 1-2 minutes. Medium rare, 2-3 minutes. Medium, 3-4 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for ¾ - 1 inch thick portions (about 16 ounces). 16 - 24 ounce portions will take 1-2 minutes longer for each desired level of doneness.
  4. Remove steaks from the oven and spoon the garlic and rosemary flavored butter over the steaks, Plate the steaks and lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F



  1. Justin Loughrey

    Wow! Just tried this recipe. As a new homeowner, a grill was not at the top of the expense list. But, thanks to you, my skillet can now cook an amazing steak. It was so juicy, tender, and perfectly seasoned. My sirloin was a little well-done, but the filet ended up juicy and soft. Thank you so much for posting this simple, yet delightful, recipe!

    -Myrtle Beach

    • Thanks Justin, it’s amazing how good of a job cast iron can do. I can tell you it’s been a while since I’ve grilled steaks. Thanks for note.

  2. Thank you for a really great recipe! I went out and purchased a cast iron skillet just to try it. The pan searing was perfect and the timing guide you provided for the oven was spot on. I followed your instructions to the T and my steak was the best I’ve ever prepared at home. I’m usually afraid that I’ll over season my food so I appreciate your suggestion on being liberal with the salt and pepper. Thanks again!

    • Music to my ears Sherrie. Glad you got yourself a cast iron skillet. I think you’ll find you can put it to good use – esp on this blog if I might add 😉

  3. Don’t have a cast iron skillet only stainless steel….does this mean I can’t make this recipe? ?

    • Hi Jan – if your stainless steel has no rubber on it and it’s oven safe, then you can still make the recipe. But a brief disclaimer, I’ve never tried this recipe with stainless so I can’t guarantee you’ll get the same results. You should pick up a cast iron skillet for next time. I think you’ll find you will put it to great use!

  4. Tyhesha Strothers

    Made this & it was super! Thanks Shawn

  5. Aut Simpson.

    Beautiful recipe, made it for the family and they loved it! Thank you, Shawn!

  6. Tried this recipe using a cuisinart grill and it was great! I was afraid to use my old cast iron pan on ceramic stovetop. Will do this the next time we have company over for dinner

  7. Awesome! Can’t believe it took me so long to try this method! Thank you so much for the great recipe. Just like a restaurant and super easy. Much better than grilling.

  8. This was delicious and very tender!! YUM!

  9. Wow, this was our first time cooking steaks in a cast iron and it was the best steak my boyfriend and I have ever had. We cooked 2 very large T-bone steaks from Costco, about 3.5 lbs total. We followed the directions to a T but decided to sear the steaks separately due to their size and cooked them in the oven for about 9 minutes total. They came out perfectly medium-rare, juicy, and delicious. The rosemary garlic sauce was something else. Before cooking the steaks we both said we weren’t very hungry and probably wouldn’t eat most of each steak, but lo and behold they were so delicious we finished every last bite. No regrets!

    • Thanks Shelley. I’m pumped for your new discovery of steaks in cast iron. It’s life changing…really. BTW, those monster steaks sound phenomenal.

  10. This ruined my steak . My butter burned, burned the steak. I’m sad.

    • That’s a bummer. The outer edges should certainly sear up but I’m surprised it burned. Did you stick to 2 minutes per side in the skillet and then finish in the oven? What did you do for cook times?

  11. Hi Shawn…the recipe sounds great…I just wonder whether to use temperature of 415 F for cooking or that temperature what you put in notes ?

    • Hi Aurelio – good question. The cooking temp is 415 F. The temps in the notes are actually internal steak temps you should shoot for for each level of doneness. So for medium rare, you want your steak to be roughly 130 F in the center.

  12. Hi Shawn,thank you but I have another question. Have U ever tried to cook a rump steak on the same procedure like you are doing with T bone steak in this receipe or cooking rump steak is totally different story from cooking T bone steak?

    • I haven’t, but if it’s roughly the same thickness, then I think you’re good for the same timing. I’ve used this for several cuts. The recipe timing is ideal for 2-3 inch thick cuts of beef.

  13. Shaneekqua Williams

    I tried this recipe and was amazed with the results! Great steak, I added a loaded baked potato and my dinner was better than any steak house! I love my cast iron skillets got a set of 3 for 15 bucks what a steal!

  14. First time doing a steak in cast Iron pan. Best steak ever !

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