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 (affiliate), 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 (affiliate), 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.Print
- 2 16 ounce bone in T-bone steaks
- 1 tablespoon extra virgin olive oil (affiliate)
- 1 sprig of fresh rosemary, removed from stem
- 2 tablespoons butter
- 1-2 cloves garlic, minced
- salt and pepper to taste
- 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.
- Add olive oil (affiliate) 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.
- 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 3/4 – 1 inch thick portions (about 16 ounces). 16 – 24 ounce portions will take 1-2 minutes longer for each desired level of doneness.
- 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